Pineapple Upside Down Cake is a very easy cake to make, especially if you happen to have a fresh pineapple around. But even if you working with either crushed or sliced pineapple from a can it won't make much difference to the outcome. This is a dish completely done in a 10 inch cast iron skillet and since it is upside down the topping, which is prepared first can be made any way you want it. We decided to cut round slices from our fresh pineapple, using a vodka glass to cut out the core from each slice. But if you were using crushed pineapple it would actually be more even then using slices. Ingredients - 3/4 cup whole milk
- 1 cup ground cornmeal
- 4 ounces unsalted butter
- 8 ounces dark brown sugar, approximately 1 cup
- 5 - 6 slices pineapple, or 1 can crushed pineapple
- 6 maraschino cherries
- 3 tablespoons juice from canned pineapple
- 3 whole eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1/2 cup canola oil
Method Preheat oven to 350 degrees F. In hot milk add the cornmeal and let soak for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves. Remove the skillet from the heat and place the slices of pineapple in the pan. Arrange them in a circle, or if crushed everywhere. Place some cherries around the pineapple. Drizzle pineapple juice over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
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