Pineapple Upside Down Cake
Linda Wilson
This is made in a cast iron skillet, but other 10-in. skillets will work too. If yours has a plastic handle, wrap the handle in a double thickness of aluminum foil to protect it from melting.
ingredients
- Topping:
- 8 T butter(1 stick)
- 3/4 c plus 1/3 c granulated sugar
- 1/3 c packed light brown sugar
- 2 8oz. cans sliced pineapple in heavy syrup,reserve 3 T juice
- 8 maraschino cherries
- Batter:
- 1 c cake flour(not self-rising)
- 1 1/2 t baking powder
- 1/2 t salt
- 1/4 c plain or butter-flavored veg. shortening
- 1/2 c half-and-half
- 1 large egg, room temperature
- 2 t vanilla extract
- Grated zest of 1/2 lemon
See full recipe
notes
You can substitute 2 cups crushed pineapple, well drained for the slices if you wish.Reserve 3 T juice. If you don't have half-and-half, substitute regular evaporated milk.
Source: Linda Wilson
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