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