Grandma's Pineapple Upside-Down Cake
This delicious dessert is my grandma's pineapple upside-down cake, a cherished recipe from the Great Depression era.
Equipment
- 9-inch cast iron skillet
Ingredients
Topping
- ⅓ cup butter
- ½ cup brown sugar packed
- 8 pineapple rings
- 8 pecan halves
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- 2 eggs
- ¼ cup pineapple juice
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into egg mixture in 3 batches, beginning and ending with flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Notes
This recipe is a cherished family favorite, passed down through generations.
Nutrition
Serving: 1sliceCalories: 319kcalCarbohydrates: 55gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 67mgSodium: 215mgPotassium: 71mgFiber: 1gSugar: 42gVitamin C: 7mgCalcium: 59mgIron: 1mg
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