Skillet Pineapple Upside Down Cake

Making this cake in a cast iron skillet develops a caramel crusty topping from the brown sugar and butter and is considerably better than the crust that develops in a standard baking pan.

Cake Batter:
2 1/4 cups cake flour
1 1/2 cups sugar
1/4 cup shortening
1/2 cup butter
3/4 cups milk
3 large eggs
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla extract
Topping:
1/2 cup butter
2 cups brown sugar
15 oz can pineapple chunks
maraschino cherries

Preheat the oven to 375 degrees and center rack in the oven. I used only one 9-inch skillet to make both cakes by doing one at a time. Simply wipe out your skillet after removing the cake and start over....

See the full directions on my site

Nutritions

Calories
264

Sodium
264mg
11% DV

Fat
10g
15% DV

Protein
2g
4% DV

Carbs
42g
14% DV

Fiber
1.0g
4% DV