My Gran made wonderful Pineapple Upside-Down Cake in her big old black cast iron skillet. She melted the butter in the skillet, added the brown sugar, pineapple rings with the maraschino cherries in the middle, and chopped pecans. Then she added the batter to the skillet and baked it until it was golden brown. My Gran was a small woman, but she could flip that heavy skillet over onto the cake platter and come out with a beautiful cake every time! I wanted something really good today, a treat from me to me, and I decided to make a cake. A very buttery, fragrant cake, rich with pineapple, brown sugar, cherries, and nuts:
Preheat oven to 350 degrees. In a deep 12-in cast iron skillet add two sticks real butter and allow skillet to heat in oven just until butter is melted. Remove skillet from oven. Drain one large can pineapple slices, reserving juice. Add one cup brown sugar to butter in skillet, sprinkling sugar evenly over butter. Arrange pineapple slices in a single layer over brown sugar. Fill center of each pineapple slice with a maraschino cherry, adding more cherries between the slices. Top evenly with one cup chopped pecans. Allow pan to set on top of stove and prepare cake mixture. Using one two-layer size butter-recipe cake mix, prepare per package directions, substituting reserved pineapple juice for water in recipe. Pour batter evenly over mixture in skillet. Bake at 350 degrees for 30 to 40 minutes, until golden brown and done slightly firm to touch (until a wooden pick inserted in center comes out clean). Remove skillet from oven and allow cake to cook in pan at least 30 minutes, until cool enough to handle. Place serving platter over cake, and carefully invert skillet and platter. Allow cake to rest 10 to 15 minutes and remove skillet. Serve warm and topped with whipped cream. Can be served cold.
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