Pineapple Upside Down Cake
makes 1 10" round or heart shaped cake; to make a 9x13" cake, double the recipe.
- 6-7 pineapple rings
- 6-7 maraschino cherries
- 1/4-1/2 cup walnut pieces
- 1/3 cup butter
- 1/2 cup brown sugar
- 2 eggs
- 2/3 cup sugar
- 6 tablespoons pineapple juice
- 1 teaspoon vanilla
- 1/3 teaspoon baking powder
- 1 cup all purpose flour
To Make The Topping:
If you are going to make the cake the traditional way, you bake it in a 10" cast iron skillet. In that case, melt the butter on the stove top in the bottom of the skillet. If you are going to make it in a regular pan like I did, melt the butter in the microwave and pour into the bottom of your cake pan.
Sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple on top of the brown sugar. Fit in as many pineapple rings as you can.
Place a stemless maraschino cherry in between each pineapple
Fill the space between the pineapple with the walnut pieces
To Make The Cake:
Beat the eggs on high speed until pale yellow and thick, about 5 minutes.
Add in the sugar, pineapple juice, and vanilla, beat together
Add in the baking powder and flour, beat until just combined
Pour batter over the top of the topping
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
Flip over onto a clean serving plate immediately after taking it out of the oven.