A couple of weeks ago, Martha Stewart did a show on cast iron. One of the recipes that was featured was a Pineapple Upside Down Cake.  Since I had a fresh pineapple in the house and I love cooking with cast iron, I knew I couldn’t pass this recipe up.  I am so glad I didn’t because this cake is easy and so really, really good!

Pineapple Upside Down Cake

1 1/3 cups a/p flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1 egg
zest from 1 lime/lemon
1 tablespoon fresh lime juice
1/4 cup butter (1/2 stick)
1/2 cup dark brown sugar
1 fresh ripe pineapple, sliced or 1-20 ounce can pineapple slices
Preheat oven to 350 degrees.

Use a mellon baller to remove core

In a mixing bowl, sift with a wire whisk the flour, sugar, baking powder and salt.  Add the oil and milk to the bowl and beat for 1 minute.  Add in vanilla, egg, lemon rind and juice.  Blend until just combined.

Ready for the batter.

In a cast iron skillet on stove top, melt butter.  Remove from the heat and sprinkle in the brown sugar.  Place the pineapple slices in the skillet and add the pecans.
Very hot cake right out of the oven.

Pour the batter evenly over the pineapple and bake for 35- 45 minutes.  Remove from oven and let cool in the pan for 5 minutes.  Turn out onto a round platter.

The pineapple turns a beautiful golden yellow – YUM!

My Notes – I didn’t have a lime that the recipe called for so I used a lemon and everything turned out great.  Make sure you don’t cut your pineapple too thick or thin – actually about 1/2 inch.