Pineapple Upside-Down Cake : USA #171

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 Pineapple Upside-Down Cake: USA #171

In 1925, the Dole company sponsored a recipe contest for the best dish using pineapple, and ran ads for it in women's magazines. The winner was a pineapple upside-down cake from Mrs. Robert Davis of Norfolk, Virginia.

This version of the cake is a skillet pineapple upside-down cake baked in a cast iron skillet and served warm.     


Ingredients:                     

1 stick butter

1-1/2 c. Packed brown sugar

1 (20oz.) can sliced pineapple

1 (4oz.) jar cherries

1-1/2 c. All-purpose flour

2-1/2 tsp. Baking powder

1/2 tsp. Salt

1-1/2 c. White sugar

2 eggs

1 c. Milk

2 tsp. Vanilla extract   

  1. Preheat oven 375F.
  2. Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes.  
  3. Remove from heat and sprinkle brown sugar evenly over butter.
  4. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring.  Set aside.
  5. Sift flour, baking powder, and salt together in a bowl.
  6. Cream sugar and butter together in a bowl.
  7. Add vanilla extract and mix well.
  8. Pour mixture evenly over pineapples in the skillet.
  9. Bake until cake is golden brown, about 40 minutes.
  10. Let cool in the skillet for 10 minutes before inverting onto a serving plate.  Serve warm.
Results: I made this for a luncheon party. I thought it was a bit dry.  Fortunately, I served it with whipped cream, which helped. Maybe if I had made it in a cake pan, or even a glass baking dish, it would have been more moist. Also, maybe I baked it too long.
Bottom Line: I would definitely try this again. Everyone was very nice and said it was delicious. I knew better.
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