This vintage Pineapple Upside-Down Cake is a cherished classic, shared by Larry Canning—a retired woodsman with a treasure trove of century-old cookbooks. It’s the kind of recipe that reminds you why simple, old-fashioned cakes never go out of style: buttery caramelized pineapple rings, jewel-toned cherries, and a tender golden sponge baked right in a cast-iron skillet. Larry says it’s best enjoyed warm, with a cup of coffee or tea and a good story—and I couldn’t agree more.
INGREDIENTS:
1/2 cup butter
1 cup brown sugar
1 can sliced pineapple rings
6-8 maraschino cherries
1/4 cup pecan halves
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
METHOD:
Preheat oven to 350°F.
In an 11-inch cast-iron skillet, melt the butter over medium heat. Sprinkle the brown sugar evenly over the melted butter, stirring gently until dissolved and syrupy. Arrange pineapple rings over the sugar mixture, filling in spaces with pecan halves and placing maraschino cherries in the centers of the rings. Set aside.
In a medium bowl, sift together cake flour, baking powder, and salt.
In a separate bowl, beat the egg yolks until light and creamy, gradually adding granulated sugar. Stir in the pineapple juice and then the sifted dry ingredients.
In another bowl, whip the egg whites until stiff peaks form but not dry. Gently fold the beaten egg whites into the batter until evenly combined.
Pour the batter evenly over the arranged pineapple layer in the skillet.
Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool the cake in the skillet for about 30 minutes. To invert, place a large serving plate or platter over the skillet and carefully flip the cake out while warm.
Serve slightly warm or at room temperature—delicious on its own or with a dollop of whipped cream.
SOURCE: Recipe courtesy of Larry Canning
