Sunday, June 17, 2012

Pineapple Upside Down Cake

1/4 cup butter
1/4 cup packed brown sugar
1 can (8 oz.) crushed pineapple, drained
1/4 cup chopped pecans
1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 egg

Preheat oven to 350 degrees.  In a 9" cast iron frying pan melt butter in oven.  Sprinkle brown sugar evenly over melted butter.  Evenly distribute pineapple.  Sprinkle with pecans.  In a large bowl beat remaining ingredients on medium speed for 4 minutes.  Pour batter over pineapple.  Bake 30-35 minutes or until toothpick inserted in the center comes out clean.  Turn onto a platter.  Cool at lest 10 minutes before serving. 

Comments:  The original recipe for this came from Betty Crocker Kitchens.  I made 3 changes.  The original recipe called for pineapple rings with cherries in the center, I omitted the cherries and used crushed pineapple.  My mother used to make her Pineapple cakes in a well cured cast iron frying pan. so in hopes of coming up with the same taste I remember from my childhood,  I decided to use the cast iron frying pan instead of the 9" round pan called for in the recipe.  I didn't accomplish the taste from the past but I have to admit that this is one of the best Pineapple Upside Down Cakes I've ever eaten.  The butter and the nuts combined with the pineapple are unbeatable.  Additions?  How about a little coconut!  Yum.
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