One of my prized recipes is taken from a 1950’s cookbook that belonged to my grandmother.
I tweaked it a bit with the addition of crushed pineapple because, hey, who doesn’t like a lot of pineapple in a pineapple upside down cake, right?
For the pineapple topping:
1 can of pineapple slices, drained – save the juice!
1 can of crushed pineapple (divided) drained – save the juice!
maraschino cherries (no stems, please)
1/4 cup of butter
2/3 cup firmly packed brown sugar
Get out your cast iron pan for this one, peeps – trust me.
Over low heat, melt the butter. Add the brown sugar, blending thoroughly. Remove from heat, arrange pineapple slices over the brown sugar mixture, put a maraschino cherry in the center of each pineapple ring and spoon crushed pineapple over the whole thing. Set aside.
Preheat your oven to 350 .
Sift together and set aside:
1½ cups of flour.
2 teaspoons of baking powder
½ teaspoon of salt.
Cream together until softened:
½ cup butter
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after each addition:
½ cup sugar
Add 1 egg well beaten.
Measure ½ cup of the reserved pineapple juice.
Beating only until incorporated, alternately add the dry ingredients and the pineapple juice to the dry mixture. Beat until smooth.
Carefully turn the batter over the pineapple/brown sugar mixture in the pan, bake at 350 for 50 minutes or until the cake tests done with a toothpick.
Let stand on a cooling rack for 1 to 2 minutes.
Flip onto a serving plate and watch your guests flip over your culinary prowess.