Pineapple Upside Down Cake
- 1/2 cup butter
- 1 1/2 cups brown sugar
- sliced or crushed pineapple drained but reserve juice
- maraschino cherries
- pecans
- 3 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp real vanilla extract
- 1/2 cup pineapple juice
- 1/4 cup buttermilk
Topping
1. In a 10 inch cast iron skillet melt butter on the grill, once melted stir in the brown sugar until well combined and brown sugar dissolved, remove from heat.
2. Arrange pineapple slices or evenly distribute crushed and drained pineapple on top of the sugar mixture.
3. Place maraschino cherries in the center of rings and pecans between the rings or randomly place them all on the crushed pineapple.
Cake Mixture
1. Beat egg yolks and sugar together.
2. Add the pineapple juice and buttermilk to the egg yolks and sugar combination.
3. Mix in dry ingredients.
4. Beat the egg whites and vanilla in a separate bowl until stiff, then fold into the cake batter.
5. Pour the batter over the sugar and pineapple mixture.
6. Bake 35 minutes on a grill preheated to approximately 350 degrees or until the cake springs back at the touch.
7. Immediately flip the cake onto a board or serving dish as soon as you take it off the grill.
8. Rest for 10 - 20 minutes or until ready to serve.