THIS IS CARAMELIZED FRUIT AND BROWN SUGAR TOPPING. MADE WITH A 9" CAST IRON SQUARE SKILLET WHICH I JUST BOUGHT AT A GARAGE SALE ENJOY DAN

PINEAPPLE UPSIDE-DOWN CAKE FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN


serves8-10 IN A CAST IRON 9” SQUARE PAN



INGREDIENTS:



3 tablespoons butter

1 cup brown sugar

5-7 slices canned pineapple

1/2- cup pineapple juice reserved

1/4-cup sliced pecans

1/4- cup raisins

1/4- cup craisins, sweetened dried crainberries (ocean spray from COSTCO)

3 eggs

1 cup sugar

1 teaspoon vanilla

1-1/2- cups flour

1-1/2 teaspoon baking powder

1/4- teaspoon salt



DIRECTIONS:



1.Preheat oven to 350 degrees.

2.Melt butter in 9” square cast-iron skillet over low heat.

3.Sprinkle the brown sugar over the butter.

4.Remove from the heat

5.Arrange the pineapple rings in the skillet. Maybe cut a few in half to fit.

6.Place craisins and raisins in the center of each ring

7.place the sliced pecans and craisins, between the pineapple rings.

8.In a mixing bowl, beat the eggs, stir in the sugar.

9.Add vanilla and reserved pineapple juice and blend well.

10.In a seperate bowl combine flour, baking powder, and salt.

11.Add dry mixture to to the egg mixture and blend.

12.Pour batter over brown sugar and pineapple rings in skillet.

13.Bake 45 minutes or until browned.

14.Invert onto a platter well warm/



ENJOY DAN: hallelujah