Pineapple Upside-Down Cake

Woohoo! What a great dessert. The kids have a lot of fun making this. Perfect with vanilla ice cream!


1/4 cup butter
2/3 cup packed brown sugar
7 slices canned pineapple*
7 marachino cherries
1/3 cup chopped nuts, your choice

Cake Batter-
1-1/4 cup flour
3/4 cup sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 egg
1/2 cup milk
1/4 cup shortening
1/4 cup pineapple juice from can


Preheat your oven to 350 degrees. In a large bowl combine the flour, sugar, baking powder and salt. Mix in the egg, milk, vanilla and shortening. Beat well. Add pineapple juice and mix.

Melt the butter in a 10″ diameter cast-iron skillet. Add the brown sugar and stir with a spatula until melted. Remove from heat.

Place 7 pineapple slices in the pan forming a “flower” from the center out. Place a cherry in the center of each pineapple. Top with the nuts and carefully pour in the batter. Smooth to level it.

Bake 40-45 minutes in oven. Remove and let cool IN THE PAN for 30 minutes. Carefully invert on a serving plate and serve warm with ice cream.

Serves 6.


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