Let’s take a walk back in time ’cause I’m going all retro on you.
With a Skillet Pineapple Upside Down Cake. What? Rachelle, how positively 1920’s and 30’s of you!
With Mother’s Day this weekend I obviously thought of my mom and my daughter. I also got to thinking about my grandmother. She used to make a Skillet Pineapple Upside Down Cake to beat the band.
I’ve told some of you before how I inherited her recipe box. Her dad made it by hand for her when she married my Pap.
Can you see the date? December 23, 1932. Holy cannoli that was a long time ago. I searched all through the box for the recipe and sadly it wasn’t there. So I put my dear friend Google to work and hijacked this recipe because this cake had to happen.
Pretty much all Pineapple Upside Down Cakes start the same. Melt butter in a cast iron skillet, stir in some brown sugar, arrange pineapple slices and pop in some cherries. You can totally do it this way.
Or you could be ridiculous like me and put cherries in every possible available space.
I’m just sayin’
Happy Mommy’s Day Y’all!
- 1 stick butter
- 1 1/4 cup brown sugar
- 1 can of sliced pineapple, drained and 2/3 cup juice reserved
- 9 - 25 maraschino cherries
- 4 eggs, separated
- 1 1/2 cup sugar
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Preheat oven to 325
- In a cast iron skillet, melt butter over medium-low heat, stir in brown sugar, and spread in an even layer over the bottom of the skillet
- Arrange pineapple slices around outside of the skillet in a circle and set one in the middle
- Add a cherry to the center of each pineapple - you can stop here or toss more cherries in every available space - set aside
- In a saucepan, heat pineapple juice on low until warm
- Beat egg yolks on medium until thick and bright yellow, slowly add sugar while beating
- Slowly add warm pineapple juice, mixing until combined
- Combine flour, salt, and baking powder
- Reduce mixer speed to low and slowly add dry ingredients until incorporated, transfer to a large mixing bowl
- Clean mixing bowl and whisk thoroughly and dry completely
- Beat egg whites on medium until stiff peaks form - about 10 minutes
- Fold egg whites into the batter until fully incorporated
- Pout batter in the skillet over pineapples and spread evenly
- Bake at 325 for 45 - 50 minutes
- Cool 30 minutes then invert onto a platter
- Serve with whipped cream or ice cream