WOW THE LADIES ARE GOING TO EAT GOOD DAN:

CAST IRON SKILLET UPSIDE-DOWN CAKE FOR TH SOUP KITCHEN LADIES
By CHEF DAN:
Serves 10-12

INGREDIENTS:

1/4-cup butter
1 (20oz) can pineapple slices
1/2-cup brown sugar
1 cup sugar
2 eggs, beaten
1-cup all-purpose flour
2 teaspoon baking powder
1/2-cup milk
1 teaspoon vanilla extract
9 maraschino cherries

TOPPING:
1/2 cup brown sugar
1/2-cup pistachio nuts, chipped
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter
1/8-teaspoon salt
Top with Land Lakes whipped heavy cream

DIRECTIONS: (PRE-HEAT THE OVEN TO 350 DEGREES)

1. Melt 1/2-cup butter in a 9-inch cast-iron skillet.
2. Spread 1/2-cup brown sugar evenly over bottom of skillet.
3. Drain pineapple, reserving 1/4-cup juice.
4. Set juice aside.
5. Arrange pineapple in a single layer over brown sugar mixture, and place a cherry in center of each piece.
6. In a mixing bowl, combine flour, sugar, reserves pineapple juice baking powder, and salt.
7. Stir in butter, eggs, milk, and vanilla.
8. Set aside.
9. Combine all topping ingredients.
10. In a cast-iron skillet spread half the batter over the pineapple.
11. Sprinkle with half the topping.
12. Carefully spread reaming batter over topping, and then sprinkle the reaming topping.
13. Bake at 350 for 40-50 minutes.
14. Cool the cake in the skillet for 30 minutes.
15. Invert it onto a serving plate.
16. Top with canned whipping cream
ENJOY DAN: BON-APPETITE!!