The Pioneer Woman Cooks (74 page)

2. To make the cake batter, in a large mixing bowl place the flour, baking powder, salt, sugar, ½ stick of the butter, the shortening, milk, eggs, vanilla, and reserved pineapple juice.

3. Mix until well combined. Set aside.

4. Melt the remaining ½ stick butter in a 10- or 12-inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.

5. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed.

6. You want the entire surface of the butter to be covered in brown sugar. Do not stir.

7. As soon as the sugar dissolves, place a layer of pineapple slices over the top.

8. If desired, place maraschino cherries in the center of the pineapple slices. I love using cherries in pineapple upside-down cake. I think they’re kitschy.

9. Pour the batter evenly over the pineapple slices.

10. Evenly distribute it over the surface of the pineapple. Gently spread to even out the surface.

11. Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. The cake will be slightly uneven on top, but don’t worry…the top will soon be upside down.

Get it?

12. Immediately run a knife around the edge of the cake…

13. Then place a cake plate upside down on top of the skillet.

14. Very carefully invert the skillet so that the cake is turned upside down onto the cake plate.

15. Because of the butter, it should come out pretty easily; if a little bit of the cake sticks to the pan, just use a small knife to patch it back together. The cake is on the rustic/imperfect side anyway, so it’ll look just fine.