As Memorial Day kicks off, it's the unofficial start to summer fun! We're all about firing up the grill, gathering loved ones, and diving into some seriously tasty BBQ treats. But let's not forget about dessert – especially our favorite: Pineapple Upside Down Cake.
This cake is a surefire winner. Through the years we've tried some fantastic recipes, but this one piqued my hubby's interest and found that baking it in a cast iron pan makes it extra delicious and more fun to make.
Ingredients:
1 stick butter
1 ½ c packed brown sugar
1 can sliced pineapple
1 jar marachino cherries
1 ½ c flour
2 ½ t baking powder
½ t salt
1 ½ c white sugar
½ c butter
2 large eggs
1 c milk
2 t vanilla extract
Direction:
Preheat the oven to 375 degrees
Melt 1 stick butter in the bottom of a cast iron skillet over medium heat. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices to the skillet in a decorative layer with a cherry in the middle of each pineapple ring. Set aside.
Sift flour, baking powder, and salt together in a bowl.
Cream sugar and 1/2 cup butter together in a bowl. Add eggs and mix.
Add flour mixture and milk in an alternating. Add vanilla extract and mix.
Pour mixture evenly over pineapples in the skillet.
Bake in oven until cake is golden brown, about 40 minutes. Let cool in the skillet for 10 minutes before inverting onto a serving plate.
In the past I've done a box mix using some of the of pineapple juice and vanilla pudding in the batter, that one was one worth making. We've found making it from scratch is worth the extra effort, and the ingredients are usually on deck.
Here's to the summer ahead and lots of delicious treats to eat.
Have a favorite go-to BBQ recipe? We'd love to try it out
