I took a quick break for the holidays and I hope you all did too! Today let’s look at one of the quintessential mid century cakes – pineapple upside down cake. There are a few different types of upside down cakes, but the method of putting the fruit topping into the pan first and topping with the remaining ingredients, baking in a skillet, and then turning the cake out right side up is the most common. I’d suspect the resurgence in popularity of cast iron skillets my inspire some home bakers to try some of the vintage style upside down cakes.

Pineapple Upside Down Cake

1/3 cup butter

1 cup granulated sugar

1 egg

1 3/4 cups Pillsbury’s Best Flour

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon orange extract

1/2 cup milk

3 tablespoons butter

3/4 cup brown sugar

5 or 6 slices canned pineapple (rings)

Cream the butter and sugar together; add the egg, well beaten, add flavoring. Sift together the dry ingredients; and add to the first mixture alternately with the milk. Cream together the three tablespoons butter and brown sugar. Rub the bottom and sides of heavy frying pan with the mixture; and place the slices of canned pineapple on the bottom and sides of the pan. Pour the cake mixture in; and bake in moderate oven, 375 degrees F., for about forty minutes. Turn onto a round dish; serve hot. The butter and brown sugar mixture furnished sufficient sauce or add whipped cream if desired.