There is everything to love about this simple satisfying cake. It turns out of the pan complete with fragrant caramelly, lusciousness on top. Nothing more to do but eat- especially while it’s still warm! I used a cast iron skillet here but a cake pan will work too of course. I started by melting about 1/4 c of butter in the skillet with a 1/4 c Brown Sugar and placing the pineapple in. I added Pecans because why not? And I’m not a fan of formaldehyde cherries. Let it cool a bit before adding the cake batter.
Then I mixed up the cake batter and poured it over and into the oven at 350‘
The best! Of course you can use most any other fruit instead of Pineapple. Enjoy !
6 oz Butter
1 lb sugar
15 oz cake flour ( soft flour)
3 tbl baking powder
1/4 tsp salt
3/4 tsp vanilla
375 ml milk
Cream the butter and sugar for 2 min.
Add each egg one at a time mixing 30 seconds between, then continue creaming 2 min when all eggs are in.
Sift dry ingredients together 3 times
Add in 1/3 dry ingredients, and mix 30 sec. on low
Add in 1/2 total liquid ingredients mix 30 sec on low
Add another 1/3 dry ingredients repeat mixing
Scrap bowl then add remaining liquid, mix 30 sec
Add remaining dry ingredients
Mix 1 minute longer
Pour over pineapple in the skillet
Bake at 350′ until golden and springs back from touch. Approximately 25-30 minutes.