Pineapple Upside Down Cake

As Mother's Day quickly approaches, I find myself reflecting on my mom. Everything I learned, came from my mom. She really is the best cook I know. So many of my recipes originated with her: everybody's favorite Enchilada Stack, the Spaghetti we couldn't get enough of growing up, and her Garlic Studded Rump Roast was a Sunday favorite. Thanksgiving isn't the same without her dressing. Isn't it funny how we all love mom's cooking? I mean, really, can anyone hold a candle to mom? I don't think so. 

My mom shared this recipe for, Pineapple Upside Down Cake, with me. She said she learned how to make it from her Home EC Teacher in High School.

You'll need a deep cake pan, or cast iron skillet for this recipe. For this demonstration I am using a Wagner #10 frying pan, because that's how mom does it. Alternatively, you can use a deep 9 or 10" cake pan. Give the pan a light coating, using Crisco shortening. An important hint, for using cast iron. Never spray your iron with cooking spray. It leaves a greasy build up that is hard to remove from the pan. Crisco, on the other hand, actually helps to season cast iron. 

Dot butter, on the bottom of the pan, then top with most of the brown sugar.

Arrange pineapple and cherries on top of brown sugar. Make sure to reserve pineapple for the batter. 

Cover with remaining sugar. 

Combine cake and pudding mix.

Then incorporate the remaining cake ingredients.

Carefully pour batter over pineapple. 

Drag a knife through the batter, to release air bubbles. 

Bake until cake tests done. 

While cake is still warm, release the cake from the edge of the pan.

Then invert, onto a sheet, or cake plate.

This is a classic cake recipe, given to me by a classy lady, my Mother. Happy Mother's Day!

PINEAPPLE UPSIDE DOWN CAKE

TOPPING:

6 Tablespoons butter

1 Cup brown sugar, divided

7 or 8 Pineapple slices

14 Maraschino cherries

CAKE:

1 Duncan Hines yellow cake mix

1/2 (3.4 ounce) Package instant vanilla pudding

Eggs, as called for on package directions

Vegetable oil, as called for on package directions

*Water, as called for on package directions (Replace water with pineapple juice. Add water, if short on pineapple juice)

1 Teaspoon vanilla

2 Pineapple slices, crushed

INSTRUCTIONS:

Grease a 10 x 3" cake pan, lined with parchment paper, or a 10" cast iron skillet, unlined. Dot butter in pan. Top butter with 3/4 cup brown sugar, covering bottom of pan. Arrange pineapple slices and cherries. Scatter remaining brown sugar over pineapple. In a large mixing bowl, stir the cake and pudding mixes. Incorporate remaining cake ingredients. Bake at 350 for Bake 50 to 55 minutes, or until toothpick inserted in center comes out clean. While cake is still warm, release the cake from the edge of the pan. Then invert, onto a sheet, or cake plate. Serve warm. Store cake loosely covered. 

*Note - use a large size can of sliced pineapple, either 15 or 20 ounce size will work. Start with reserving 2 slices for the batter. Use remaining slices for the topping. If you find you are short on juice, make up the difference, using water.