Pineapple Upside Down Cake

1 can of cored pineapple rings, about 8 rings
8 cherries
1/2 a cup of light brown sugar
1/2 a stick of butter  

Melt butter in an iron skillet on medium low heat and “fry” pineapple in butter. Sprinkle pineapple with brown sugar. Add a cherry to the center of each pineapple ring. Lightly lift pineapple to check for browning and remove from heat once edges are browned and sugar dissolved…about 5 minutes max.

1 cup of whole milk
1 teaspoon of vanilla
2 sticks of unsalted butter
2 cups of sugar
3 cups of sifted cake flour (Swan’s Down) *** NOTE: the back of the Swan’s Down box has this recipe!
3 teaspoons of baking powder
4 eggs
1/2 teaspoon of salt

Preheat oven to 350. Butter and lightly flour three 9” layer cake pans. Sift cake flour then lightly spoon 3 cups of cake flour into measuring cup.

Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy.

Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition.

Add flour mixture alternately with milk and vanilla, blending after each addition until smooth. Don’t overbeat, for this makes a dry cake. Pour into prepared cake pans. For the Pineapple Upside Down Cake, pour batter into iron skillet on top of pineapple and sugar mixture to just about halfway up the skillet. Bake remaining cake in separate pans or make additional Pineapple Upside Down Cakes!

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in the pans or skillet for 10 minutes and then remove cakes.

Flip the cake from the iron skillet onto a cake plate or wax paper. Serve warm with ice cream!



- Recipe courtesy of All Things Farmer.