This Pineapple Upside Down Cake will have you in it’s grasp within seconds of the first taste on your lips. I’m not a huge fan of pineapple but this cake, oh this cake, it does something to people.
Legend has it that once my Mom burnt herself trying to flip this cake and it fell on the oven door…….and my Dad ate it anyway. The first time I made Pineapple Upside Down cake I called Chris in from the shop to eat some warm because I was so proud of it, he and I sat at the kitchen table and ate the whole cake between the two of us – I swear, we might of even fought over who would lick the platter……..
I own a cast iron skillet for lots of reasons but the top 3 in no particular order are:
- fried chicken
- pineapple upside down cake
The cast iron skillet and I have a love hate relationship. Once seasoned properly and well maintained it is beyond anything you can imagine to cook with but I feel like a cast iron skillet is a very personal thing.
Two pretty hard and fast rules for me:
- Don’t wear my underwear
- Don’t use my cast iron skillet.
As a matter of fact about the only rule in my kitchen is don’t touch my cast iron skillet, I think it might actually be written in the Bible:
Nah, ye touch another man's cast iron skillet.
OK, probably not but it should be!
Pineapple Upside Down Cake
This recipe is my Mom’s, the origins of which are probably her Mom, her Mom’s Mom who got the recipe from a lady at church or her neighbor who got it from her Mom – I honestly don’t know and I honestly don’t care, it’s good and that’s what truly matters!
Pineapple Upside Down Cake
- 1/2 cup butter
- 1 1/2 cups brown sugar
- sliced or crushed pineapple drained but reserve juice
- maraschino cherries
- 3 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup pineapple juice
- In a 10 inch cast iron skillet melt butter on the stovetop, once melted stir in the brown sugar until well combined and brown sugar dissolved, remove from heat.
- Arrange pineapple slices or evenly distribute crushed and drained pineapple on top of the sugar mixture.
- Place maraschino cherries in the center of rings or randomly place them on the crushed pineapple.
- Cake Mixture:
- Beat egg yolks and sugar together.
- Add the pineapple juice to combine then add dry ingredients.
- Beat the egg whites in a separate bowl until stiff, then fold into the cake batter.
- Pour the batter over the sugar and pineapple mixture.
- Bake 35 minutes in a preheated 350 degree oven or until the cake springs back at the touch.
- Immediately flip the cake onto a board or serving dish as soon as you take it out of the oven.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…