…It’s really all I could say when I took a bite of this cake. Don’t get me wrong: I am a chocolate girl through and through. There are few chocolate-free desserts in this world that are able to satisfy my sweet tooth and keep me from inevitably reaching for the nearest box of chocolates—and this is one of them.
Pioneer Woman’s Ree Drummond brings us her surprisingly light and fluffy take on a classic sweet treat: Pineapple Upside-Down Cake. It is gorgeous and great for company; my favorite part is the buttery, caramelized brown sugar crust on top garnished with juicy pineapple slices. Again….it’s just….YUM!
I could barely stop eating this cake; my obsession combined with the company we had over helped it vanish within about a 24-hour period. I hope you enjoy as much as we did!!
- 2 ½ cups flour
- 3 tsp baking powder
- 1 tsp salt
- 2 cups sugar
- 1 stick butter
- ¼ cup shortening
- 1 ½ cups milk
- 2 large eggs
- 2 tsp vanilla
- 1- 20oz can sliced pineapple, 2 tablespoons juice reserved
- 1 1/3 cups brown sugar
- Maraschino cherries
- 1) Preheat the oven to 350.
- 2) In a large mixing bowl, mix the flour, baking powder, salt, sugar, 1/2 stick of the butter, shortening, milk, eggs, vanilla and the 2 tablespoons pineapple juice.
- 3) Mix until well combined.
- 4) Melt the other 1/2 stick of butter in a 10- or 12-inch cast iron skillet over medium heat. Swirl to coat the entire skillet. Sprinkle the brown sugar over the melted butter evenly and let the butter soak into the sugar for a few minutes (do not stir).
- 5) Place a layer pineapple slices on top of the brown sugar and the cherries in the center of the pineapple rings.
- 6) Slowly and evenly pour the cake batter over the pineapples so you don't move the cherries around. Gently spread to even out the surface.
- 7) Bake for 30-40 minutes until a toothpick comes out clean from the center of the cake.
- 8) Take a knife around the edge of the pan and place a metal cake plate upside down on the skillet and turn everything upside down. Remember to use hot pads!
- 9) Allow to cool before cutting into wedges with a serrated knife. Best served when warm, with a little whip cream/ice cream.
It’s not chocolate, but…YUM!
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