Recipe courtesy of Carlos Greenwood.

(Recipe fits in 10” Cast Iron Skillet)

INGREDIENTS

  • Two 8-ounce cans sliced or crushed pineapple in heavy syrup 

  • 8 tablespoons (1 stick) Butter

  • 3/4cup plus 1/3 cup granulated sugar

  • 1 cup cake flour (not self-rising cake flour)

  • 1-1/2 Teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4cup butter-flavored shortening

  • 1/2 cup half and half

  • 1 large egg room temp

  • 2 teaspoons vanilla extract 

METHOD

  1. Pre heat oven to 350°.

  2. Drain pineapple, save pineapple juice.

  3. In 10” Cast Iron Skillet, melt butter enough to cover bottom of pan (approx 3 Tablespoons).

  4. Add brown sugar to cover bottom of pan. Add drained pineapple to cover brown sugar.

  5. Sift together flour, baking powder. and salt.

  6. Mix shortening, 3/4 cup sugar, 5 tablespoons of pineapple juice, half and half, 1 egg, vanilla .

  7. Beat in the flour mixture, pour over pineapple.

  8. Bake approx 35-40 min .

  9. Allow to cool.

  10. With a plate on top of skillet, flip cake onto plate for serving.

March 03, 2020