Grandma’s Pineapple Upside-Down Cake

            
Recipe By: C. N.
“My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.”

Ingredients

1/3 cup butter

1/2 cup brown sugar, packed

8 pineapple rings

8 pecan halves

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2/3 cup white sugar

2 eggs

1/4 cup pineapple juice

 

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.

Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.

Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.

Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

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