Pineapple Upside Down Cake

Pineapple Up Side Down Cake

This is a recipe for a pineapple upside down cake that Great Grandma Scott used to make. It's a great recipe to bake in an iron skillet. It's easy to put together and the sauce that goes on top makes a tasty addition.

In my opinion the old recipes that come from great grandmas and great aunts are still the best tasting food around. The only problem with the recipes.......great grandmas and great aunts didn't measure or work from recipes.

I have a list of ingredients with general measurements on recipes cards. If it's a recipe I haven't made in a while, than I have to do some serious brain storming. I have decided as I make the recipes again, I'll measure and write down more detailed information.

Ingredients

Cake:

• 1 Egg
• 1 1/2 Cups Brown Sugar
• 1 Cup Flour
• Dash Salt
• 1 1/2 Teaspoons Baking Powder
• 1/2 Cup Hot Milk
• 2 Tablespoons Butter
• 1/2 Cup Brown Sugar
• 20 Ounce Can Pineapple Slices
• 10" Round Oven Proof Skillet (Preferably Cast Iron)

• 1 1/2 Cups Granulated Sugar
• 2 Tablespoons Flour
• 1/2 Teaspoon Vanilla
• Left Over Pineapple Juice Plus Enough Water to Make 2 Cups

Directions:

Cake; beat one egg, add 1 1/2 cups brown sugar, 1 cup flour, dash salt, 1 1/2 teaspoon baking, powder, mix together. Stir in 1/2 cup hot milk, set aside. Melt 2 tablespoons butter in iron skillet, sprinkle bottom of skillet with 1/2 cup brown sugar. Place pineapple slices on top of brown sugar. Pour cake mix on top of pineapples. Bake at 325 degrees for 1/2 hour.

Sauce; in small sauce pan heat 2 cups pineapple juice/water until it boils. Mix all dry ingredients together, add to boiling juice/water stirring constantly, bring to second boil. Remove from heat and add vanilla. Serve sauce warm over cooled cake

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