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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Graham
Added: Sunday, March 19, 2006


2 T. plus 2/3 c. butter, divided
1/2 c. firmly packed brown sugar
1-20 oz. can sliced pineapple in heavy syrup
7 maraschino cherry halves
2 1/2 c. all purpose flour
1 c. granulated sugar
1 t. baking powder
1/2 t. salt
2 large eggs
1 t. grated lemon zest

Preheat the oven to 350. Heat 2 T. butter in 10 inch cast iron skillet until melted. Sprinkle brown sugar over butter. Remove from heat.

Drain pineapple reserving 7 slices of pineapple and 1 c. of syrup. Store remaining pineapple slices in refrigerator for another use. Arrange reserved pineapple slices in prepared skillet. Place a cherry half in center of each pineapple slice.

Place remaining butter in a large bowl. Beat with an electric mixer set at high speed until butter is creamy.

Sift flour, granulated sugar, baking powder adn salt together. Add flour mixture to butter. Stir in reserved syrup, eggs and lemon zest. Beat, scraping bowl occasionally, for 2 minutes.

Pour batter into prepared skillet. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Cool in skillet for 10 minutes. Invert cake onto a serving plate.




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