Grandma Agatha Kenny Rehfus’ Pinapple-upside-down Cake

prehfus

Submitted by Diane Caylor Jasper

  • 1 stick of butter
  • 1 cup brown sugar
  • Enough canned pineapple rings to cover the bottom of a cast iron skillet, save juice from can
  • 3 eggs
  • 1 cup white sugar
  • 1 Tablespoon vanilla
  • 7 Tablespoons pineapple juice from the can
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Pre-heat oven 350 degrees

 

In a cast Iron pan:

Melt butter and brown sugar.  Arrange canned pineapple rings to cover bottom. (save juice)
Set aside.

 

Batter:
Separate the eggs.  Beat the whites, then beat the yolks in a separate bowl.
Combine white sugar to the yolks.  Add vanilla, pineapple juice, flour, baking soda, and salt.  Combine all ingredients and pour batter over first mixture in the cast iron pan.

Transfer to the oven and bake for 25 minutes.

When slightly cooled flip cake out onto large round platter or plate.

Leave a comment