I bake my Pineapple Upside Down Cake in an iron skillet. My Mother taught me to do it this way. This is how my Mother's sister, Aunt Lorine taught her.
....It's just so completely deliciously different in an iron skillet.
You must try it.
It's easy...
I use a Duncan Hines Pineapple Supreme Cake Mix.
Melt 1/2 cup butter in skillet...
Sprinkle 1 cup firmly packed brown sugar evenly in skillet...
Arrange 1 (20 oz.) can pineapple slices, drained, on brown sugar. Place maraschino cherry halves, in center of pineapple slices.
Pour batter evenly over fruit in skillet. Bake 45 minutes or until toothpick inserted in center comes out clean.
Cool for 5 minutes in skillet....
Flip-it onto a pretty cake plate.
Pineapple Upside-Down Cake~
1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1/2 cup butter
1 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices, drained
Red maraschino cherries
Preheat oven to 350
Melt butter in skillet. Sprinkle brown sugar evenly in skillet. Arrange pineapple slices evenly on brown sugar. Place maraschino cherry halves, in center of pineapple slices.
Prepare cake mix following package directions for basic recipe. Pour batter evenly over fruit in skillet. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pan.
Flip-it onto a pretty cake plate.
oh how great to find someone else bakes theirs in an iron skillet. That is how
Momma taught me to make them, the taste is just Delicious.
Molly
Posted by: Marjorie Smith | January 14, 2010 at 10:49 PM
I have never tried this. Will do this weekend...can't wait!!!
Enjoy!!!
XOXO
Cathy
Posted by: Cathy | January 14, 2010 at 11:01 PM
This makes me want to buy a old iron skillet somewhere~~~maybe ebay! Thank-you for sharing this secret.
Ginger
Posted by: Ginger | January 14, 2010 at 11:07 PM
Oh Tina, this brings back such
fond and happy memories of my
Momma. She, too, baked hers
in one of her old cast iron
skillets. I have never made
one because my sweet hubby
doesn't like pineapple and it
would be waaaaay too much for
me to eat. I know... I'll just
come over and help you and
Milton eat yours!! heehee!
Becky
Posted by: Becky from Tennessee | January 14, 2010 at 11:14 PM
Yum! I'll have to try this soon.
Hugs!
Kat
Posted by: Kat | January 14, 2010 at 11:25 PM
Oh perfect for ending a stressful week! :)
Posted by: Michelle | January 14, 2010 at 11:35 PM
That's exactly how my mom made her's! Mmmm...so good. I need to make one of these soon!
Thanks for the reminder!
Posted by: Marie | January 14, 2010 at 11:37 PM
Thanks so much for this, I am going to make it! I saw this on Martha Stewert years ago, I even bought a skillet but then I never made it! I will this weekend...SO easy and SO good! Come say hi :D
Posted by: Julie Harward | January 14, 2010 at 11:49 PM
This looks so wonderful! It reminds me of my Grandma....but she never made it in a skillet. Too bad I'm on a darn diet!
Posted by: Kitty | January 15, 2010 at 12:03 AM
Tina!
Can you hear me shouting out in amazement way up here on Bainbridge Island!
THAT LOOKS AMAZING!
I adore anything made in my black iron skillet!
Just spectacular!
You go girl!
And oh does it look cozy in that lamp lit kitchen!
XXOOXX
Posted by: Teresa...Blooming on Bainbridge | January 15, 2010 at 02:01 AM
Tina you are the best! Thank you for always sharing such wonderful, yummy comfort foods! I have the skillet and must make this!
Have a wonderful weekend!
Hugs,
Maryjane
Posted by: Maryjane | January 15, 2010 at 02:48 AM
Can you tell me what size pan you used? I have two different sizses. I don't want to use the wrong size and ruin it! Thanks!
Posted by: Sandy McClay | January 15, 2010 at 04:23 AM
This looks so good....Kathy
Posted by: Kathy | January 15, 2010 at 04:23 AM
neat trick... I bet it comes out delicious!
Posted by: Paula | January 15, 2010 at 05:45 AM
Tina, I love pineapple upside-down cake and have always used a cast iron skillet too. But alas, I have become lazy and do it in the microwave in about 14 minutes. Still pretty good too.
Posted by: Chris | January 15, 2010 at 06:43 AM
Tina, There is no better way to make this cake and it always looks so pretty on a footed cake plate. One more thing I always do is add the drained pineapple juice as the liquid in the cake mix, adding water to make the correct amount needed. This doesn't waste the juice and really adds to the flavor of the otherwise rather plain cake mix. Yum, I hear my skillet calling for butter now!!!
Posted by: Judy | January 15, 2010 at 07:30 AM
My grandma used to make pineapple upside down cake just like that! I always thought it was such a "surprise" when she'd flip it out! It always looked so pretty! I still miss my grandma :-(
Posted by: Francine | January 15, 2010 at 07:39 AM
Tina~ Isn't it funny how MOMA knows best.
And to think we always say "I won't turn
into my mom". HA HA!! That looks good so
yes I will have to try this. I have a whole
set of cast iron. The skillet was given to
me as a wedding present from my sister for
a husband tamer. She said it works better
than a rolling pin.That was 43 years ago
so it is seasoned for sure. LOL. Your cake is so pretty and in that low light,hmmm~was Milton at work...:O)
Posted by: Elsie | January 15, 2010 at 07:53 AM
Tina,
Ok..I'm drooling! I think there is a pineapple upside down cake in my future, most likely tomorrow.
Marilyn (in Dallas)
Posted by: Marilyn | January 15, 2010 at 08:55 AM
Tina, this looks sooooo delicious.
Barb ♥
Posted by: Barb | January 15, 2010 at 09:12 AM
Looks delicious and easy! Thanks for sharing.
Posted by: Jennifer | January 15, 2010 at 09:25 AM
That's how I make mine, too! Yours looks yummy!
Posted by: Busy Little Quilter | January 15, 2010 at 09:35 AM
That is my son's favorite cake! I make him one every year for his birthday!
Posted by: Julie | January 15, 2010 at 09:54 AM
I must make one of those!
Posted by: Elaine/TinkerVerve | January 15, 2010 at 10:16 AM
Most of my cake recipes come right from Cherry Hill Cottage anymore. I'm going to give this one a try.
Posted by: Vee | January 15, 2010 at 10:30 AM