Captain Cavedweller loves pineapple upside down cake. It’s one of the few desserts that he really and truly adores. This recipe can be doubled if you’re serving a bigger group. It’s moist, flavorful, and oh-so-tasty! Enjoy!
2/3 cup melted butter
2/3 cup packed brown sugar
1 can pineapple slices, juice reserved
1 jar maraschino cherries
3/4 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 tablespoon vegetable oil
2 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon pineapple juice
1 large egg
Preheat the oven to 350 degrees.
Spray a 9-inch cast iron skillet or round metal cake pan with nonstick spray. Pour melted butter into the bottom of the pan and top with brown sugar. Layer in pineapple slices and slide into the oven while you mix the batter.
In a large mixing bowl combine the flour, sugar, baking powder and salt. Mix well.
Beat the butter and vanilla, then add the milk and oil. Mix then add dry ingredients and beat for 2 minutes, scraping the sides of the bowl as needed.
Add the egg, and continue to beat for an additional 2 minutes. Remove the hot pan from the oven. Carefully add cherries to the center of each pineapple ring (you can scatter them randomly around, too), then pour batter into the prepared pan and return to oven.
Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool for about ten to fifteen minutes then run a knife around the edges to loosen the cake. Invert onto a serving plate and slice to serve.