CARLOS GREENWOOD'S PINEAPPLE UPSIDE DOWN CAKE
Recipe courtesy of Carlos Greenwood.
(Recipe fits in 10” Cast Iron Skillet)
INGREDIENTS
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Two 8-ounce cans sliced or crushed pineapple in heavy syrup
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8 tablespoons (1 stick) Butter
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3/4cup plus 1/3 cup granulated sugar
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1 cup cake flour (not self-rising cake flour)
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1-1/2 Teaspoon baking powder
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1/2 teaspoon salt
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1/4cup butter-flavored shortening
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1/2 cup half and half
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1 large egg room temp
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2 teaspoons vanilla extract
METHOD
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Pre heat oven to 350°.
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Drain pineapple, save pineapple juice.
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In 10” Cast Iron Skillet, melt butter enough to cover bottom of pan (approx 3 Tablespoons).
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Add brown sugar to cover bottom of pan. Add drained pineapple to cover brown sugar.
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Sift together flour, baking powder. and salt.
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Mix shortening, 3/4 cup sugar, 5 tablespoons of pineapple juice, half and half, 1 egg, vanilla .
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Beat in the flour mixture, pour over pineapple.
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Bake approx 35-40 min .
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Allow to cool.
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With a plate on top of skillet, flip cake onto plate for serving.
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