-So I went ahead & made this last nite, like I mentioned ystrday, decided to go the way of no nuts, hubby didn’t even notice. I think I goofed sumwhere at the end tho. Either I cooked it a lil’ too long, chk’d it at 50 mins & it seemed perfectly done but mayb it burned or I lft it in the pan a few mins too long…bc the ooey, gooey butter n sugar didn’t stay on the cake but stuck to the pan altho the pineapples stayed on the cake jus fine. Any thoughts?
But despite that lil’ falter the cake came out delicious. This is my 2nd only time ever making this cake in almost 30 yrs. TY for an awesome recipe. I look 4ward to making at our nxt family get 2gether, so they can try it, too
-Theresa, thanks so much for this post! It’ a scratch recipe that I hadn’t tried before and I am anxious to try it next time! I always make it exactly the same except that I use a butter cake mix, use butter instead of oil and use the pineapple juice with any amount of water necessary to make up the water called for in the mix. However, this cake part sounds delicious, and I’ll just bet I’d like it even better!
Ingredients
1 1/3 c butter
1 c brown sugar
1 (20)oz. can(s) pineapple slices
maraschino cherries
1/2 c chopped pecans
2 eggs
1 1/2 c sugar
1 tsp vanilla extract
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c buttermilk
Directions
1. Preheat oven to 350. Melt 2/3 cup of butter; Stir in brown sugar.
2. Spread in bottom of 12-inch iron skillet or a 13 X 9 X 2 pan. DO NOT GREASE.
3. Arrange pineapple slices over sugar mixture; Place a cherry in the center of each.
4. Sprinkle with pecans and set aside.
5. In large bowl cream sugar and remaining butter; Beat in eggs and vanilla.
6. Combine all dry ingredients; Add alternately with the buttermilk, mixing well after each addition.
7. Pour carefully over sugar mixture.
8. Bake at 350 for 50-60 minutes or until toothpick test says it’s done. Immediately invert onto serving platter.
IRON SKILLET PINEAPPLE UPSIDEDOWN CAKE
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