This is a wonderful dessert that can be made from items in your cabinet. Most of the time when I make it I don’t have the cherries but this time I did. I keep nuts in the freezer for baking. Usually I buy them on sale in the fall and buy extra for the freezer. This year I was able to get them 2 packages for the price of 1. So one went into the freezer. I use them for special desserts through out the year. Pineapple is nice to keep on hand. I find it on sale and will pick up a can or two.
I normally take pictures of the steps but was so busy and forgot. This recipe is from after WWII and is a scratch cake recipe. It is actually a small sponge cake baked in a iron cast skillet. It is so good and not hard to make. The ingredients are not expensive and can be cabinet staples. I have been making this cake since I was old enough to read the recipe. The instruction are what was on my mother’s recipe card so many years ago. It is written in narrative style that was normal for newspaper recipes during that time.
Pre heat oven 350 degrees. (moderate heat)
In a heavy 10 inch skillet (Iron cast works the best) heat 1/3 cup of margarine or butter. I do this in the oven while it is pre heating. Now sprinkle 1/2 cup of brown sugar over the melted butter. Arrange sliced canned pineapples on top of the brown sugar in the bottom of the skillet. Save the pineapple juice for the cake batter. Add maraschino cherries and pecan halves around the pineapple slices.
Sift 1 cup of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon of salt together. Set aside.
In a mixing bowl, beat 2 eggs until thick. Gradually add 2/3 cups of sugar and beat until light and fluffy. Beat in 6 tablespoons of pineapple juice. Add 1 teaspoon of vanilla flavoring. Add flour mixture and stir in.
Evenly pour batter on top of pineapples in the skillet. The butter will push up the sides a little but it won’t hurt anything. It will keep the cake from sticking when you turn it out of the skillet.
Bake at 350 degrees for 45 minutes. It will be golden brown on top and spring back when touched. Let sit for 5 minutes.
To turn out place plate on top of skillet and flip over.
Now gently lift the skillet off, My skillet was a wedding present a long time ago. I kept it after I went to a glass stop stove just to bake this cake. I also kept my iron skillet that is 8 inches to make corn bread in.
Serve warm with whipped cream. My family will polish this off with out the whipped cream, cherries or nuts. As soon as they can smell this baking they hover around wanting to know if they are going to get to eat it as soon as it is done. When you are out of ideas and low on money think pineapple upside down cake. It will turn a boring meal into something special.