Yesterday, I make a couple of pineapple upside-down cakes: one for us and one for the neighbors. Well, it originally started out to be just for the neighbors, but I remembered that you can't make dessert in this house without Randy Sapp wanting some. So, 2 cakes it is. Outside of peach cobbler, this is about the most southern cake you could make!
I just thought I'd share the recipe!
Pineapple Upside-Down Cake
(This is my Mama Cook's recipe.)
(I wish I had some really great pictures like Pioneer Woman does, but it was all I could do to keep Garrett's hands out of the bowl!)
1 stick of butter
1 cup of packed brown sugar
1 large can of pineapple rings
1 box yellow cake mix
Whatever other ingredients your boxed cake mix calls for.
In your IRON SKILLET (people, don't even think about using anything else. If you don't have one--GET ONE!), toss in your butter and brown sugar and turn it on medium or so. Just get it all to melt together. Once its melted, take it off the stove and drain your pineapple rings, (but keep the juice), lay them around the pan in a circle and put a couple in the middle.
In a separate bowl, dump in your cake mix and instead of the water it will call for, use the pineapple juice and fill it up with however much water to make what is called for (did that make sense?) Add whatever other ingredients your mix calls for (probably eggs and oil). Mix it like the package says, and then pour it into your iron skillet on top of the pineapples.
Bake it in the oven according to the mix directions. Don't be afraid to cook it a little longer than you would a regular cake because the butter and brown sugar on the bottom (which will be the top) are hard at work carmelizing; and I think I like it best when that part is a little chewy!!!When you pull it out, immediately turn it upside-down onto a plate, or whatever you will serve it on. A little of the buttery sauce will run down the sides!! YUM!!!
If you're a true southerner, you'll get you a big glass of milk to go with your warm cake!
Let me know what you think!