Pineapple Upside Down Cake-Grandbaby Cakes

By srumbel

My recipe is an old one, but a wonderful one. The moist sponge cake topped by brown sugar sweetened pineapple rings is perfection. This recipe was in one of my Big Mama’s old handwritten recipe notebooks so I knew it would be amazing, and indeed it was. I have tried making pineapple upside down cake in some very inventive ways but sometimes a classic is really all you need.
from grandbaby-cakes.com

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 1/4 cup pineapple juice
• 1 stick unsalted butter
• 3/4 cup brown sugar, packed
• 6-7 pineapple rings

Preparation

Step 1

Preheat oven to 350 degrees.
For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside.
Next melt butter to a 9 inch cast iron skillet over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and saute over medium heat for an additional 2 minutes.
Pour cake batter on top of the pineapples.
Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve.