Iron Skillet Pineapple Upside Down Cake

By srumbel

I've never made it here at home, because, for some reason it has been an intimidating cake for me to tackle. Well guys, not anymore. Pineapple upside down cake has been tackled, and you know what?
It's pretty darn delicious.

Also, I'm completely stunned that I was able to get it out of the skillet in one piece. This is usually the kind of baking task that does not go well for me. The secret? Use a good size plate when you are removing your cake. Be sure it is bigger than you skillet. You should also let your cake sit for a 10-15 to cool before removing it. If you don't have an iron skillet, any 8-9 inch oven safe skillet will work.
from tableforseven.com

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup brown sugar
• 1- 20 can of sliced pineapple (plus 1/3 cup of juice from your can)
• 3 eggs
• 1 cup granulated sugar
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/4 salt
• Maraschino cherries

Preparation

Step 1

Preheat oven to 375 degrees.
Drain pineapples and reserve 1/3 cup of the juice.
In an 9 in oven safe skillet, melt butter over medium heat. Add in brown sugar and let sugar melt and mix with butter.
Arrange 8-9 pineapple slices in a single layer on top of brown sugar mixture. Remove from heat.
In a bowl, whisk together flour, baking powder and salt. Set aside.
In a mixing bowl, beat together eggs and white granulated sugar. Then, add in vanilla and reserved pineapple juice. Gradually add in flour mixture until beat until just combined.
Pour batter on top pineapple/brown sugar mixture. Bake for 30-35 minutes or until knife inserted comes out clean.
Let cake sit for at least 10 minutes in pan before removing. Carefully invert cake and place a serving plate.
Place cherries in the center of the pineapple slices before cutting cake.