Pineapple Upside-down Cake

 in Favorite Recipes by

Provided by Caroline Colten for the January 2020 issue of MidlothianNOW Magazine.

  • 1/3 cup butter
  • 1 Tbsp. pineapple juice
  • 1/2 cup brown sugar
  • 1 can pineapple rings in juice, drained (retain juice)
  • Maraschino cherries, halved
  • Pecans, halved

Batter:

  • 2 eggs
  • 2/3 cup sugar
  • 7 Tbsp. pineapple juice (from pineapple rings)
  • 1 tsp. vanilla
  • 1 cup flour
  • 1/3 tsp. baking powder
  • 1/4 tsp. salt
  1. Melt butter. Pour in 9-inch round iron skillet.
  2. Mix pineapple juice with brown sugar; sprinkle evenly over butter. Arrange pineapple rings over butter-sugar coating. Place cherries and pecans around pineapple rings.
  3. For batter: Beat eggs until thick and lemon colored. Gradually beat in sugar, remaining pineapple juice and vanilla.
  4. Sift together flour, baking powder and salt; beat into sugar mixture.
  5. Pour over fruit and nuts.
  6. Bake at 350 F for 45 minutes, or until toothpick inserted in center comes out clean. Immediately turn pan upside down on serving plate. Do not remove pan for 5 minutes; brown sugar mixture will run down over cake. Serves well with vanilla ice cream.