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3 Cans (8 1/4 oz. Size) Sliced Pineapple in syrup
(about 12 slices)
1/4 C. Margarine
2/3 C. Light Brown Sugar (packed)
1/3 C. Pecan-halves (or cherries)
1 C. Unstuffed All Purpose Flour
3/4 Granulated Sugar
1 1/2 t. Baking Powder
1/2 t. Salt
1/4 C. Shortening (or Margarine)
1/2 C. Milk
1 Egg
1 C. Heavy cream, chilled
(or 1 pint vanilla ice cream)
Preheat oven to 350°. Drain pineapple slices, reversing 2 T. of the syrup. In a heavy iron skillet (10”) melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture (one in the center), overlapping slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center.
Into a medium bowl, sift flour with sugar, baking powder, and salt. Add shortening and milk. With a mixer at high, beat for 2 minutes. Add egg and 2 T. of pineapple syrup and beat for 2 minutes. Gently pour batter over pineapple in skillet and spread evenly. Place on rack in the center of the oven and bake for 40 to 45 minutes.
Let skillet stand on wine rack for 5 minutes to cool just slightly. With a spatula, loosen cake from the edges all around. Place serving platter over cake and turn upside-down; shake gently. Lift off of skillet. Serve warm, and top with creams.
(about 12 slices)
1/4 C. Margarine
2/3 C. Light Brown Sugar (packed)
1/3 C. Pecan-halves (or cherries)
1 C. Unstuffed All Purpose Flour
3/4 Granulated Sugar
1 1/2 t. Baking Powder
1/2 t. Salt
1/4 C. Shortening (or Margarine)
1/2 C. Milk
1 Egg
1 C. Heavy cream, chilled
(or 1 pint vanilla ice cream)
Preheat oven to 350°. Drain pineapple slices, reversing 2 T. of the syrup. In a heavy iron skillet (10”) melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture (one in the center), overlapping slices around edges of pan. Put half of the remaining slices around the inside edge of the skillet, with pecans (or cherries) in the center.
Into a medium bowl, sift flour with sugar, baking powder, and salt. Add shortening and milk. With a mixer at high, beat for 2 minutes. Add egg and 2 T. of pineapple syrup and beat for 2 minutes. Gently pour batter over pineapple in skillet and spread evenly. Place on rack in the center of the oven and bake for 40 to 45 minutes.
Let skillet stand on wine rack for 5 minutes to cool just slightly. With a spatula, loosen cake from the edges all around. Place serving platter over cake and turn upside-down; shake gently. Lift off of skillet. Serve warm, and top with creams.
