Grandma’s Pineapple Upside-Down Cake

Grandma’s Pineapple Upside-Down Cake My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.

  • Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.

  • Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.

  • Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Per Serving: 319 calories; protein 3.4g; carbohydrates 55.1g; fat 10.2g; cholesterol 66.8mg; sodium 214.9mg.