Ingredients
Units
Scale
For the bottom of the cast iron skillet:
- 1 cup Brown Sugar
- 3 tablespoons of Butter
Pineapple rings and maraschino topping:
- 1 can of pineapple rings in natural juices (drained)
- 1 jar of maraschino cherries (drained)
For the cake batter:
- 1/3 cup of butter, room temperature (softened)
- 1 cup White sugar
- 2 eggs
- 1 & 3/4 cups flour
- 2 teaspoons of baking powder
- 1/4 teaspoon salt
- 1/2 cup Milk
- 1 teaspoon Vanilla
Instructions
- Place a large 11-inch cast-iron skillet on medium heat.
- Add 3 tablespoons of butter to the skillet and melt. Turn off the heat.
- Add one cup of brown sugar to the melted butter and stir.
- Next, lay the pineapple rings on top of the melted butter and brown sugar in the skillet. Make a decorative design.
- Add to the center of each Pineapple rings a Maraschino Cherry without the stem.
- Next, make the cake batter.
- In a large bowl, with a stand or hand mixer, cream the 1/3 cup of softened butter and the one cup of sugar, beat until well mixed, add the 2 eggs and beat until fluffy.
- In a separate medium bowl sift together the 1 & 3/4 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Measure 1/2 cup of milk and add 1 teaspoon of vanilla to the milk.
- Combine the flour mixture and the milk mixture with the butter-sugar mixture 1/3 at a time until it comes together, do not over-mix.
- Pour the cake batter into the skillet over the pineapple rings.
- Bake at 325° for 40 minutes. Let stand for 5 minutes and then invert onto a serving platter.
Notes
- Do not leave too long in the skillet after baking or the sugar will stick to the bottom and you will not be able to get that fabulous look on top.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
