This is sure to please the sweet tooth. Who doesn’t like Pineapple Upside Down Cake?? I’m admitting it’s another one of my guilty pleasures. This recipe can’t get any easier – trust me.. and the best part – it’s not too sweet.. just enough to satisfy that craving.
1 can sliced pineapples (in heavy syrup)
1/4 cup butter
2/3 cup light brown sugar (firmly packed)
1/4 cup pecan halves
1 cup all purpose flour
3/4 granulated sugar
1 1/2 tspns baking powder
1/2 tspn salt
1/4 cup shortening
1/2 cup milk
1 lrg egg
1 tsp vanilla extract
Preheat oven to 350. Drain pineapple, reserving the 2 tblspns – (tip: mix the remaining into a fruit punch for a more tropical flavor). Melt butter in a 10″ cast iron skillet over a low heat. Add brown sugar, stirring until the sugar is melted. Spread evenly covering the bottom of the skillet. Remove from heat. Arrange pineapple slices on top of the brown sugar. Add pecans around the pineapples. Set aside. In a medium mixing bowl combine remaining ingredients plus 2 tblspns of pineapple juice and mix at medium speed approximately 4 mins. Pour cake batter evenly over pineapple in skillet and bake approximately 35 mins or until the cake springs back when gently pressed with fingertip or insert toothpick in the center and if it comes out dry – its done. Serve warm with vanilla ice cream (I used Butter Pecan 🙂 Oh — and one last thing — ENJOY!!
As always – cooking is easy with a little “TLC”