I always prepare my upside-down cake in an iron skillet. If I need a large cake for a crowd, I don't use a baking pan, I'll just make two or three individual cakes so I can bake them all in the iron skillet. I don't know why but this cake is just better baked this way.
You will need:
1/2 cup butter
1 cup brown sugar
1 can (1 lb. 4 oz.) slice pineapple, drained
(crushed may be used if well drained)
5-6 maraschino cherries, drained
2 ounces pecan halves
1 + 1/3 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/3 cup of canola oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1/4 cup milled flax seed-optional. I put flax seed in about everything I bake. It is one
of the best things you can do for you and your families health. All natural Flax Seed
is rich in omega 3-oils and a good source of fiber. It must be milled flax seed, whole
flax seed will not work. Whole flax seed gives baked goods good chewiness but it is
passed through our bodies without being broken down so we don't get the
goodness from it. I buy my milled Flax Seed at Wally World (Wal-Mart). It is very
inexpensive and the 12 oz. box goes a long way. So good for our hearts.
Heat oven to 350 degrees. Melt butter in a 10" iron skillet. Swirl butter around and tip gently and coat sides.
Now I'll give you a tip about cooking with butter. If you let it brown a little this will give the butter a wonderful flavor and the food that you are cooking it with. So brown the butter in the iron skillet on top of the stove. Watch it closely so it doesn't burn. Remove from heat.
In a medium mixer bowl, measure flour and add to it the granulated sugar, baking powder, baking soda, salt and flax seed, if using.
In a small bowl, beat your egg and add the canola oil, buttermilk and vanilla.
Sprinkle the brown sugar evenly over the butter in the iron skillet. Arrange pineapple slices (I usually use 5-6 slices) in circle around outer edge and I put one in center. I put a maraschino cherry in center of pineapple slices and fill in with pecan halves. Be sure and place your pecan halves upside-down so when you turn cake out onto plate they will look right.
Add your milk and egg mixture to your dry ingredients and beat with mixer 2 minutes. Scrape down sides of bowl and beat 2 minutes more.
Pour batter gently over fruit in skillet. Bake 40-50 minutes.
Immediately turn upside down on serving plate. Leave pan over cake a few minutes before carefully lifting.
That is not a burn spot, it's my shadow, sorry. Didn't notice until it was too late.
Serve warm with whipped cream.
You'uns let me know how you like Pineapple Upside-Down Cake baked in a iron skillet.