Pineapple Upside Down Cake

Pineapple Upside Down Cake

I know that we eat with our eyes.  although it didn't turn out the best, it was still very yummy.

This is one of those cakes that is a right of passage.  If you can make a good one, fantastic.  If not, well, you try again until it's better.

Ingredients

8 Pineapple Slices

8 maraschino cherries

1/2 cup butter

2/3 cup brown sugar

1/4 cup pecan halves

1 cup all purpose flour

2/3 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup Crisco Shortening

1/2 cup milk

1 egg

Whipping Cream

Stuff you will need

10 inch Cast Iron Skillet

Mixing Bowl

Patience

Directions

Preheat over to 350F.  

Drain pineapple, reserving 2 tablespoons of the syrup.  

Melt butter in a 10-inch cast iron skillet, over very low heat.  

Add brown sugar, stirring until sugar is melted.  

Remove from heat.  

Arrange drained pineapples on sugar mix in skillet.  

Fill centers of pineapple slices with cherries and spaces between with pecans.  

Set skillet aside.  

Into medium bowl, sift flour, sugar, baking powder and salt.  

With electric mixer at medium, beat for 2 minutes.  

Add egg and reserved syrup; beat for an additional 2 minutes.  

Pour cake batter carefully over pineapple, spread evenly.  

Bake for 40 to 45 minutes.  

Let stand for no longer than 5 minutes in the skillet on a wire rack.  

With a small spatula, loosen cake from edge of the skillet.  

Cover with serving plate and invert, shake gently and lift off the skillet.  

Serve the cake warm with whipped cream.  

Serves 8.

As always, comments and suggestions are ALWAYS welcome.