CARLOS GREENWOOD'S PINEAPPLE UPSIDE DOWN CAKE

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.