This year for Thanksgiving we will be in Louisiana celebrating with my father in law. His one request for dinner was a pineapple upside down cake. I had never tasted one let alone made one, up to a few months ago. I had tried several recipes that I found on the net, but never anything that was truly spectacular. So over trial and error I made my own. Let me tell you I have never tasted a cake so fluffy. This may not be traditional but I'm thinking this cake will be come a permanent Thanksgiving tradition for us. :)
This can also be made with sugar substitute using Splenda brown sugar (you will use less, be sure to check back of package) and Splenda granulates. This is the way I will be making it on Thanksgiving as my FIL is diabetic.
Pineapple Upside Down Cake
3/4 cupbutter, plus more for greasing (divided)
3/4 cupbrown sugar
4 - 6 slicespineapple, cut in half
4 - 6 maraschino cherries
1 1/2 cupscake flour
2 teaspoonbaking powder
1 teaspoonvanilla extract
*Preheat oven to 350 degrees F. In a medium sauce pan melt 1/4 cup of butter over medium heat. Add brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 4 minutes or until golden in color.
While sugar butter mixture cooks, butter a 10 or 12 inch cast iron skillet, arrange pineapple slices and cherries in desired pattern (I like to do circles of pineapple with a cherry in the middle). When sugar butter mixture is done slowly and evenly pour over fruit.
In a large mixing bowl combine flour, sugar, baking powder, and salt. Beat in milk, vanilla extract, eggs, and 1/2 cup butter. Beat until combined. Pour and spread evenly over fruit.
Bake 350 degrees F 30-35 mins until golden brown. Let cake cool for 5 mins, then take a knife and run it around the edge. Then take cake plate and place upside down on the skillet. While using oven mitts holding them together, flip skillet and plate over. Carefully lift skillet replace any fruit or topping if needed.