Pineapple Upside-Down Cake

Megan brings a peace offering of sorts when she embarks on her “reconciliation tour” and visits her brother Tim and his fiancee, Holly.

This easy Pineapple Upside-Down Cake is a summer favorite! Simple enough that my tween daughter has made it by herself but pretty enough to impress foodies at a summer cookout. I need to bake one and snap a picture. For now, you’ll just have to imagine the gooey, syrupy brown sugar caramelized between juicy slices of pineapple. Mmmm! Best prepared in a cast-iron skillet for extra-deliciousness and easy serving.

Prep time: 15 min.
Cooking time: 45 min.
Yield: 8 servings

3 tbsp. butter
1 c. light brown sugar
7 slices canned pineapple
1/2 c. pineapple juice, reserved
7 maraschino cherries
pecan halves (optional)
raisins (optional)
3 eggs
1-1/2 c. sugar
1 tsp. vanilla
1-1/2 c. all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt

1. Preheat oven to 350 degrees F.
2. Melt butter in 10-in. cast-iron skillet over low heat. Sprinkle the brown sugar over the butter. Remove from heat.
3. Arrange the pineapple rings in the skillet, cutting a few in half, if necessary, to fit all the rings in the pan. Place cherries in the center of each pineapple ring. Place the pecan halves and raisins, if desired, between pineapple rings.
4. In a mixing bowl, beat the eggs. Stir in the sugar. Add the vanilla and reserved pineapple juice and blend well.
5. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and blend.
6. Pour batter over brown sugar and pineapple rings in a skillet. Bake for 45 minutes or until nicely brown. Invert onto a platter while warm.

(Adapted from Cast-Iron Cooking for Dummies by Tracy Barr.)