Old-Fashioned Pineapple Upside Down Cake | #SundaySupper

This cake has been my favorite cake of all time since I was a kid. I often requested this for my birthday, and now-a-days my daughter does the honors when it rolls around.

Old-Fashioned Pineapple Upside Down Cake from The Foodie Army Wife

Today the Sunday Supper team is bringing you a banquet of goodies for your Labor Day spread!

 

To begin, preheat your oven to 350 degrees.

In a 10 inch cast iron skillet, melt 1/3 cup of butter over very low heat.

 

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Meanwhile, drain a 14 ounce can of crushed pineapple. Press the excess juice from the pineapple as well. You want this as dry as possible. Set aside.

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In a bowl, combine 1 1/3 cup flour, 2 teaspoon baking powder and 1/2 teaspoon salt. Stir together and set aside.

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When the butter is melted, add in 1/2 cup brown sugar. Stir it together to dissolve, and remove it from the heat.

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In your mixing bowl, beat together 1/3 cup shortening and 1 cup sugar until creamed together. Beat in 2 eggs.

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Mix in half of your dry ingredients.

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Mix in 2/3 cup milk

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And finally add in 1 1/2 teaspoon vanilla.

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Grab your pineapple and spread it over the bottom of the skillet with the butter and brown sugar.

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Gently spread the batter over pineapple.

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Bake this for 40-50 minutes or until it tests done with a toothpick. Allow it to rest in the skillet for a couple minutes, then turn it out onto your platter.

I love this part…the little bits of pineapple that OOPS! Get left in the pan. Let me take care of this real quick!

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Cool the cake completely.

Old-Fashioned Pineapple Upside Down Cake from The Foodie Army Wife

Enjoy!

Old-Fashioned Pineapple Upside Down Cake from The Foodie Army Wife

Old-Fashioned Pineapple Upside Down Cake

Ingredients

  • 1/3 c butter
  • 1/2 c brown sugar
  • 14 oz. crushed pineapple
  • 1 1/3 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c shortening
  • 1 c sugar
  • 2 eggs
  • 2/3 c milk
  • 1 1/2 tsp vanilla

To begin, preheat your oven to 350 degrees.

In a 10 inch cast iron skillet, melt the butter over very low heat. Meanwhile stir the flour, baking powder and salt together in a bowl. Set aside. To the melted butter, add the brown sugar. Stir together and let the brown sugar dissolve. Remove from heat.

In a mixing bowl, beat together the shortening and sugar until creamy. Add in the eggs, and mix well. Mix in half of your dry ingredients. Then add in the milk, and finally the remaining dry ingredients. Stir in the vanilla. Beat for just a minute until smooth.

Press any excess liquid from the pineapple and then spread the pineapple over the bottom of the skillet. Gently pour the batter over the top and smooth the top. Bake for 40-50 minutes or until it tests done with a toothpick. Allow it to cool a couple minutes in the skillet, then turn it out onto a platter. Cool completely, and enjoy!

Notes

If you do not have a cast iron skillet, this can be made in a round cake pan. Simply melt the butter before adding it to the pan. Do the same from there.

http://thefoodiearmywife.com/old-fashioned-pineapple-upside-down-cake-sundaysupper/

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Comments

  1. theninjabaker says

    I've never seen a pineapple upside down cake baked in an iron skillet. You are so clever, Conni! Thanks to you I've got another scrumptious to-do in my newly acquired iron skillet =)

  2. thatskinnychickcanbake says

    I love the idea of a pineapple upside down cake made with crushed pineapple! This is one of my dad's favorite cakes!

  3. says

    Pineapple Upside Down Cake is my #1 favorite cake too! We make it for Christmas dinner dessert & I make it for special occasions! I use pineapple rings, but I might use crushed next time so I can pick up the bits like you! Mmmm

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