Carlos Greenwood's Pineapple Upside Down Cake

Ingredients
(Recipe fits in 10” Cast Iron Skillet)
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
Pre heat oven to 350°
Drain pineapple, save pineapple juice
In 10” Cast Iron Skillet, melt butter enough to cover bottom of pan (approx 3 Tablespoons)
Add brown sugar to cover bottom of pan. Add drained pineapple to cover brown sugar
Sift together flour, baking powder. and salt
Mix shortening, 3/4 cup sugar, 5 tablespoons of pineapple juice, half and half, 1 egg, vanilla
Beat in the flour mixture, pour over pineapple
Bake approx 35-40 min
Allow to cool
With a plate on top of skillet, flip cake onto plate for serving
The End