I had some leftover canned pineapple and was trying to decide what to do with it. It was some rather inexpensive off brand stuff that wasn’t very sweet so I figured that it needed to go into something with some added sugar. After talking with a friend about the peach cobbler that I recently made, I wondered if I might be able to tweak the recipe a little to make a pineapple upside-down cake. It seemed like it should work….
It turned out ugly but tasty.
Here’s where we started.
About 1 1/4 Cup of low quality leftover pineapple. It’s amazing how a little brown sugar perked it up!
The pineapple-brown sugar goodness.
Butter…… oh yeah……
The pineapple meets the butter.
Yep, it’s the same cake batter recipe that we used for the peach cobbler.
The whole thing with the batter poured over. Some of the pineapple is floating. Oh well.
Hot and bubbly from the oven.
It didn’t come out quite as nicely as I’d hoped.
The stuff that got left behind.
Repaired — sort of.
A pretty plate helps a bit. Despite being a little homely, it is very tasty!
I’m not sure I would do this again, but it was a good experiment. Next time I think I’ll use a cake pan rather than the skillet. I’ll let you know how that goes.
1 1/4 Cup Canned Crushed Pineapple
1/3 Cup Brown Sugar
1 Stick Butter
1 Cup Self-rising Flour
1 Cup Sugar
1 Cup Milk
1 tsp Vanilla
Mix the pineapple and the brown sugar. Melt the butter in a 9 inch cast iron pan. Let the butter cool until luke warm then drop the pineapple mixture over the butter. Mix the flour, sugar, milk and vanilla then pour over the pineapple in the pan. Bake in a preheated 350F oven for 40 – 45 minutes. Cool in the pan for 10 minutes then invert on a plate.