Prep 20 mins
Cook 50 mins
This is my grandmother's recipe.
- 1⁄3 cup butter
- 1⁄2 cup brown sugar
- 1 (20 ounce) cansliced pineapple, drained
- 1 1⁄2 cups cake flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup soft shortening
- 2⁄3 cup milk
- 1 teaspoon vanilla
- 1⁄2 teaspoon lemon extract (she called it flavor)
- 1 egg
- Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
- Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
- My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
- Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.