Pineapple Upside Down Cake

Pineapple Upside Down Cake

The pineapple upside-down cake appeared, prompted by Jim Dole’s amazing canned pineapple from Hawaii. Stoves at that time were wood and coal fired. The ovens were highly inaccurate. Cakes were made in skillets on stove tops. Placing fruit on the bottom caramelized it.

PINEAPPLE UPSIDE DOWN CAKE

• 3 cans  8 1/2-ounce pineapple rings
• 1/4 cup butter
• 2/3 cup brown sugar
• 1 cup flour
• 1/3 cup pecan or walnut halves or maraschino cherries
• 3/4 cup sugar
• 1 1/2 teaspoon salt
• 1/4  cup shortening
• 1/2 cup milk
• 1 egg

Drain the pineapple slices, reserving syrup. In a 10-inch  cast iron frying pan, melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat, and arrange eight the pineapple slices on the sugar mixture. Place the nut halves or cherries in the center of each slice of pineapple.

Mix the flour, sugar, baking powder, and salt. Add    shortening and milk. Beat two minutes at high speed or until mixture is smooth. Add egg and two tablespoons juice. Beat 2 minutes longer.

Pour batter over pineapple in skillet. Spread evenly.    Place on center rack of oven and bake 40-45 minutes at 350 degrees. Then let the skillet stand on a wire rack for five  minutes to cool just slightly. Loosen edges with a spatula. Place serving platter over the cake, and turn upside down. Shake gently, and lift off skillet.

Serves 6 to 8.

Pineapple Upside Down Cake