The recipe I use for pineapple upside down cake came from my grandmother and she could not remember where she had gotten it. It is made in a 9 inch cast iron skillet and only has a few ingredients. I’ve made it for years and it’s always a favorite. Today, I share it with you!
To start, preheat your oven to 350*.
Melt 1/2 stick of butter in a 9" cast iron skillet over medium heat
Add 1 packed cup of brown sugar
Once the brown sugar has melted, spread it out evenly in the pan and turn off the heat.
Sprinkle pineapple tidbits all over the brown sugar. You can use rings if you prefer, but I like my pineapple upside down cakes to be really pineappley.
In a small bowl combine 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
Beat 3 egg yolks until they are thick and lemon colored. Using a stand mixer is easiest, but it's totally doable with a hand mixer.
With the mixer running add 1 packed cup brown sugar.
Add the flour mixture
Then add 5 Tablespoons of pineapple juice
Scrape your batter into another bowl, wash your bowl and your whisk in hot soapy water, rinse in hot water and then in cold water and dry thoroughly. If you are using a hand mixer, wash your beaters the same way and get a medium size bowl and make sure it is very clean.
Beat 3 egg whites till stiff
There we go
Fold the beaten egg whites into the batter
Fold gently, the egg whites keep your cake light
Be thorough and make sure all the egg white is completely incorporated
Pour the batter onto the brown sugar and pineapple in the pan
smooth out the batter, make sure it's even
Bake for 45 minutes
When it's done, take it out and let it cool for 30 minutes.
After cooling for 30 minutes, put your serving plate upside down on top of the pan
And flip it over. Just let it sit there like that for a minute or two. Slowly lift up your pan, and...
Hope you enjoy it as much as I do!!