Prep: 15min | Cook: 30mins | Total: 45min | Servings: 8 | Yield: 8 servings
This is a classic sweet dessert baked in an iron skillet. How awesome is that? The brown sugar and butter form a rich, caramel glaze that coats the pineapple rings and pecans. And the magic happens when you flip it onto a serving plate. What not to love about this amazing cake that is pineapple sweet? Sure, it sounds a bit intimidating but this is surprisingly a no-fuss cake that you can make in a heartbeat!
INGREDIENTS
⅓ cup Butter, with salt
½ cup Sugars, brown
8 S & W Sliced Pineapple-Canned SW
8 Nuts, pecans
1 cup Wheat flour, white, all-purpose, enriched, bleached
1 teaspoon of leavening agents; baking powder, sodium aluminum sulfate, doubling-acting
¼ teaspoon salt, table
⅔ cup sugars, granulated
2 egg, whole, raw, fresh
¼ cup Pineapple juice, canned, unsweetened, without added ascorbic acid
HOW TO MAKE GRANDMA’S PINEAPPLE UPSIDE-DOWN CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a 9-inch iron skillet, melt the butter over medium heat. Once melted, stir in the brown sugar and heat until bubbly. Then, remove the skillet from the heat and arrange the pineapple rings and pecans on top.
Step 3: In a bowl, sift the flour, baking powder, and salt. Sift two times.
Step 4: In a bowl, add the sugar and eggs and beat with an electric mixer until light and fluffy.
Step 5: Alternately fold in 3 batches the flour mixture and pineapple juice into the egg mixture. Start and end with the flour mixture.
Step 6: Pour this over the pineapple slices.
Step 7: Place inside the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Remove from the oven and let the cake cool for at least 5 minutes before carefully inverting it onto a serving plate.
Nutrition Facts:
Per Serving: 319.3 calories; 66.8 mg cholesterol; 214.9 mg sodium; 3.4 g protein; 55.1 g carbohydrates
Ingredients
- ⅓ cup Butter, with salt
- ½ cup Sugars, brown
- 8 S & W Sliced Pineapple-Canned SW
- 8 Nuts, pecans
- 1 cup Wheat flour, white, all-purpose, enriched, bleached
- 1 teaspoon of leavening agents; baking powder, sodium aluminum sulfate, doubling-acting
- ¼ teaspoon salt, table
- ⅔ cup sugars, granulated
- 2 egg, whole, raw, fresh
- ¼ cup Pineapple juice, canned, unsweetened, without added ascorbic acid
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a 9-inch iron skillet, melt the butter over medium heat. Once melted, stir in the brown sugar and heat until bubbly. Then, remove the skillet from the heat and arrange the pineapple rings and pecans on top.
Step 3: In a bowl, sift the flour, baking powder, and salt. Sift two times.
Step 4: In a bowl, add the sugar and eggs and beat with an electric mixer until light and fluffy.
Step 5: Alternately fold in 3 batches the flour mixture and pineapple juice into the egg mixture. Start and end with the flour mixture.
Step 6: Pour this over the pineapple slices.
Step 7: Place inside the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Remove from the oven and let the cake cool for at least 5 minutes before carefully inverting it onto a serving plate.
