Ingredients
- 2 tbsp plus 2/3 cup butter, divided
- 1/2 c firmly packed light brown sugar
- 1 (20 oz) can sliced pineapples in heavy syrup
- 7 maraschino cheery halves
- 2 1/2 cups flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tsp grated lemon zest
Preparation
Step 1
Preheat the oven to 350, heat 2 tbsp butter in a 10 inch cast iron skillet until melted. Sprinkle brown sugar over butter, remove from heat.
Drain pineapple, reserving 7 slices of pineapple & 1 cup of syrup. store remaining pineapple slices in refrigerator for another use, Arrange reserved pineapple slices in the prepared skillet, Place a cherry half in center of each pineapple slice
Place remaining butter in a large bowl, Beat w/an electric mixer set at high speed until butter is creamy
Sift flour, granulated sugar, baking powder & salt together, Add flour mixture to butter, stir in reserved syrup, eggs & lemon zest. Beat, scraping bowl occasionally, for 2 minutes
Pour batter into prepared skillet, Bake until toothpick inserted in center comes out clean, about 40-45 minutes. Cool in skillet 10 minutes, invert cake onto a serving plate, serve w/whipped cream.