this is a cake i grew up with. almost every saturday, my grandma ruth would make a pineapple upside down cake and take it over to my dad’s motorcycle shop next door for the guys to eat. it is one of my very favorites and i got to make it with jack jack this week.
pineapple upside down cake
for the cake –
1/2 c sugar
2 tbsp butter
1 1/2 c bisquick mix
1/2 c milk
1 tsp vanilla
for the topping –
pineapple rings (fresh or tinned–i use tinned)
2 tbsp pineapple juice (use juice from tinned pineapple)
2 tbsp butter
3/4 c brown sugar, packed
preheat oven to 350.
mix together all cake ingredients in a large bowl. this is where my little helper was very handy. he is a good mixer.
he takes his job very seriously.
in a cast iron skillet over medium heat melt the topping butter and brown sugar until it begins to bubble. remove from heat.
working quickly, place a pineapple ring in the center of bubbly sugar mix and place half rings of pineapple around the center ring making sure to leave room between them. place a maraschino cherry half in the center ring. place a pecan half in the center of each half ring.
little cherry thief!
pour the batter over the hot, bubbly brown sugar topping and pop it into the oven for 30-35 minutes.
it should be nice and brown when it’s done.
now the tricky part: flipping it out of the hot-as-the-face-of-the-sun cast iron pan. i let it cool for about 5 minutes and get out my best pot holders. i have ones like mits with rubber on one side. i take a plate the same size as my pan and place it over the cake. then i grab the whole thing with my potholder hands and holding on as tight as i can, i flip it and set it down on the counter. then i gently lift the pan off the cake. ideally it should come right out.
now, do not, i repeat DO NOT let the cake cool for more than 5 minutes before flipping because the topping will solidify in the pan and stick, leaving you with a topping-less cake. 😦 if you find that your topping has stuck, reverse the process you just did to put the cake back in the pan and put the skillet on the burner on low for a few minutes. this will loosen the topping so you can re-flip the cake out onto your plate.
fyi, this is how you should arrange the pineapple rings and nuts in the pan before pouring in the batter.
i always have this cake for breakfast, because i like to trick myself into thinking it is healthy with that fruit on it. and you can make it with any kind of fruit that is in season. i’ve done it with peaches, nectarines, plums and pears. 🙂