Pineapple-Banana Upside-Down Cake
photo by ledbythelamb
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 tablespoons butter
- 3⁄4 cup packed brown sugar
- 1 (15 1/2 ounce) can pineapple slices in juice, undrained
- 1 cup all-purpose flour
- 1⁄2 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 ripe banana, mashed
- 2 tablespoons vegetable oil
- 1 large egg
directions
- Preheat oven to 375°F.
- Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
- Remove from heat.
- Drain pineapple slices over a bowl, reserving 1/2 cup juice.
- Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
- Combine reserved juice, banana, oil, and egg and stir with a whisk.
- Add pineapple juice mixture to flour mixture, stirring until combined.
- Pour over the pineapple, into the skillet.
- Bake for 30 minutes or until wooden pick inserted in center comes out clean.
- Invert onto a wire rack and serve while still warm or at room temperature.
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Reviews
-
This was fantastic! The only change I made was I used coconut oil in the batter instead of vegetable oil. Adding the ripe mashed banana was a great touch on this classic cake and baking in cast iron is always lovely. It turned out of the pan beautifully. Will be using this one often! Thank you!<br/><br/>Read more at: http://www.food.com/recipe/pineapple-banana-upside-down-cake-83077/review?oc=linkback
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This is the kind of baking that I adore- simple and good. Chances are, most home cooks will have everything they need to make this cake in their kitchen without making a trip to the store. I made it for DH's birthday, and he is doesn't have much of a sweet tooth, but he loved it. My mother used to make pineapple upside down cake in a cast iron skillet, so I felt quite nostalgic baking it. The banana in the batter is a nice twist on an old classic, and a great way to use up those aging bananas that I never seem to get around to eating!
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Tweaks
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This was fantastic! The only change I made was I used coconut oil in the batter instead of vegetable oil. Adding the ripe mashed banana was a great touch on this classic cake and baking in cast iron is always lovely. It turned out of the pan beautifully. Will be using this one often! Thank you!<br/><br/>Read more at: http://www.food.com/recipe/pineapple-banana-upside-down-cake-83077/review?oc=linkback
RECIPE SUBMITTED BY
Mrs.Habu
Oceanside, CA