Pineapple Upside Down Cake

Pineapple Upside Down Cake


In a cast iron skillet.  Easier than you think.




Cake batter:
1 1/4 cups cake flour
3/4 cups sugar
1/8 cup shortening
1/4 cup cold unsalted butter, cut into thin slices
1/2 cup milk
2 eggs
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoons vanilla extract


Topping:
1/4 cup unsalted butter, divided
1 cup packed brown sugar, divided
1 15-oz can pineapple tidbits.






Preheat the oven to 375 degrees and center rack in the oven.


Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Place skillet over medium heat until butter is melted.


Sprinkle brown sugar over the butter. Drain pineapple chunks, reserving the juice to store any leftovers.  Gently place pineapple chunks onto the brown sugar placing around skillet evenly.


Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.  Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!


Carefully, but fairly quickly, pour the batter over the pineapples. Spread around a bit if needed.


Bake 30 - 40 minutes.  If top is too browned after 30 minutes but skewer inserted halfway is not showing crumbs, cover lightly with tin foil and continue baking at 325 degrees.


The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.


Place flat cake plate over the skillet, then using oven mitts, invert the pan onto the plate. If necessary, use an icing spatula to scoop up any topping left in the pie to patch any bare spots on top of the cake.