Pineapple Upside-down Cast Iron Skillet Cake

Monday, April 26, 2010 @ 08:04 AM

Pineapple upside-down cake became famous when The Dole Company had a cooking contest in 1925.

4 Tbsp butter(1\2 stick)

3/4 c dark brown sugar

1 can pineapple slices

Maraschino cherries

1\3 c vegetable shortening

2\3 c granulated sugar

1 tsp vanilla extract

2 eggs

1 2\3 c all purpose flour

2 tsp baking powder

1\4 tsp salt

2\3 c milk

Preheat oven to 350 degrees.

Melt the butter over moderate heat in a 9″ cast iron skillet.Add the brown sugar and continue to cook, stirring constantly, until the sugar melts & is very thick and bubbly.(Be careful,mixture will be very hot.)Rapidly arrange pineapple rings in one layer in the pan,pressing them down into the hot syrup,and the adding a cherry to the center of each.Set aside

Cream shortening in a large mixing bowl with the granulated sugar.Mix well.Add vanilla,then the eggs,and continue to beat until the mixture is well blended and fluffy.Combine the flour,baking powder & salt.Add them to the creamed mixture along with the milk,and beat for 30 seconds,until the batter is thoroughly mixed and perfectly smooth.Spread evenly over the pineapple rings.

Bake for 35-40 mins. or until a toothpick inserted into the center comes out clean and the thick,syrupy juices are bubbling up around the edges.Remove from the oven.Let cool for about 5 mins. before turning onto a serving plate,fruit side up.

I like to serve this in a bowl with milk or heavy cream poured over the top.

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