Pineapple Upside-Down Cake

Recipe by Rita P
READY IN: 50mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Melt butter in oven in a 10-inch cast-iron skillet.
  • Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
  • Arrange pineapple slices in bottom of pan.
  • Place a cherry in center of each pineapple ring.
  • Arrange pecans, rounded sides down, in and around pineapple; set aside.
  • Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
  • Add flour, sugar, oil, egg and vanilla.
  • Beat with electric mixer on low speed for 2 minutes, or until well blended.
  • Spoon batter over pineapple and pecans.
  • Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 5 minutes.
  • Turn out onto large serving plate.
  • Serve warm topped with whipped cream, if desired.
  • ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
  • Just adjust the baking time accordingly.
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