Cast Iron Pineapple Upside Down Cake Food

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

PINEAPPLE UPSIDE-DOWN CAKE VII

Steps:

• Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
• Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
• For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
• Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
• Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.

PRIZE WINNING PINEAPPLE UPSIDE-DOWN CAKE ON THE BBQ

Steps:

• Heat grill to 350 degrees F.
• Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly.
• Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside. With a mixer, cream together the butter, sugar, and egg yolks. With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter. Set batter aside.
• Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize. When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern. Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet. Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot. Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process.
• Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes. Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot. While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate. Serve warm or cold.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
• Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.
• Sift together flour, baking powder, soda and salt. Set aside
• In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.

PINEAPPLE UPSIDE-DOWN CARROT CAKE

Steps:

• Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
• Remove from heat.
• Sprinkle with brown sugar.
• Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
• Place 1 cherry in center of each pineapple slice.
• Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
• Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
• Stir in carrots and pecans. Spoon batter over pineapple slices.
• Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in skillet on a wire rack 10 minutes.
• Carefully run a knife around edge of cake to loosen.
• Invert cake onto a serving plate, spooning any topping in skillet over cake.

PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET

Steps:

• Preheat oven to 350°F.
• Melt butter in iron skillet.
• Sprinkle brown sugar over butter.
• Arrange pineapple slices on top brown sugar/butter.
• Place cherries in center of slices.
• Beat remaining ingredients till well blended.
• Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
• Remove from oven and turn onto heat-proof plate.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
• Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!

CAST IRON SKILLET UPSIDE DOWN CAKE

Steps:

• In bowl, mix flour, first six tablespoons of butter, eggs, baking powder, sugar, salt, and milk with a spoon to form a lumpy batter.
• Melt the remaining two tablespoons of butter and brown sugar in cast iron skillet on low heat.
• When sugar and butter are melted, sprinkle in about 1 cup of well-drained fruit. Pour batter mixture on top so that all fruit is covered.
• Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done.
• Remove skillet from oven and immediately invert the skillet onto platter.
• If the cake doesn't drop on the first try, re-heat the skillet for a minute or two on the stovetop to loosen the sugars, but be careful as the fruit and sugar is very hot.

DUTCH OVEN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven according to instructions on cake mix.
• Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
• Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.
• Prepare the cake mix by mixing the mix, water, oil and eggs together, substitute some of the pineapple juice for some of the liquid in the directions. (NOTE: make sure to check the back of the cake mix box, you want to prepare the cake per the instructions on the back and it may vary depending on the type of mix you get).
• Pour the batter over the pineapple layer in dutch oven.
• Bake as directed by the cake mix directions. Note: You may have to cook it for longer - test the middle with a clean knife, this really varies - sometimes even doubling the cooking time.
• Cool for 10 minutes, then carefully turn out onto a plate.
• NOTE: Do not let the cake cool too much or it will be stuck to the pan.

HEIRLOOM PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Melt butter in bottom of a 9 or 10 inch cast iron skillet by either placing it in the oven or melting on the stove top over low heat. Don't let it brown.
• Cover melted butter with brown sugar spreading in an even layer.
• Put one slice of drained pineapple in the center and cut the other rings in half. Arrange the rest of the pineapple halves like a spoked wheel -- rounded edges facing the same way. You may have a few unused pieces.
• Fill spaces with nuts and candied cherries if you have them. (The cherries are pretty and I use them when I have them. The walnuts I think are great in this recipe so use them unless there is an allergy problem.).
• Make batter as directed below and pour over all.
• Bake for about 30 minutes, then check every five minutes until a toothpick inserted in the center comes out clean.
• When done, run a knife around the edge to separate cake well from the edge of the skillet. Very important. You do not want that cake to stick when you try to flip it over.
• Let cool for a few minutes (just a few -- the cake can't set and cool or it will "glue" itself to the pan) so the syrup isn't like molten lava. While wearing kitchen mitts and long sleeves, (this stuff is hot and you do NOT want to splash any on you) place a large plate on top of the skillet and then in one smooth motion invert skillet and dump cake onto the plate.
• Allow to cool for about an hour and serve very warm.
• Make batter-------------------------------.
• Beat 4 egg yolks and sugar and pineapple juice until light.
• Sift flour and baking powder and fold into the egg/sugar mixture 1/3 cup at a time.
• Fold in 4 stiffly beaten egg whites.