Pineapple Upside Down Skillet Cake

• Produce

  • 1 20 oz. can Pineapple rings

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3 tsp Baking powder
  • 1 1/2 cups Brown sugar, packed
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 1/4 cup Shortening
  • 2 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 1 1/2 cups Milk

• Desserts

  • 1 Maraschino cherries

Found on diaryofarecipecollector.com

Ingredients

• 2½ cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 2 cups granulated sugar
• 1 stick butter, softened, divided
• ¼ cup shortening, softened
• 1½ cups milk
• 2 large eggs
• 2 tsp vanilla
• 1 20 oz. can pineapple rings, 2 tbsp juice reserved
• 1½ cups packed brown sugar
• maraschino cherries

Directions

• Preheat oven to 350 degrees.
• In a mixing bowl, place the flour, baking powder, salt, sugar, ½ stick butter, shortening, milk, eggs, vanilla, and reserved pineapple juice and mix until well combined. (There might be small lumps of butter and shortening…its okay). Set aside.
• Melt the remaining stick of butter in a 12 in. cast-iron skillet. Swirl it around to coat.
• Sprinkle and evenly distribute the brown sugar. Do not stir it. Just make sure the whole skillet is covered in the sugar.
• When the brown sugar dissolved, arrange pineapple slices on the top of it, followed by cherries in the center of each pineapple slice.
• Pour the batter evenly over the pineapple slices. (I had a little batter left over. I was scared to over-fill the skillet, but the cake did not rise very much. I placed the skillet on a pan in the oven just in case it spilled over, but it didn’t:)
• Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
• Immediately run a knife around the edge of the cake. Place a cake plate upside down on top of the skillet. Slowly invert it onto the cake plate. It came out great and was super yummy! Serve warm!