Pineapple-Banana Upside-Down Cake

Name: Pineapple-Banana Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 29.58 ml butter; 177.44 ml packed brown sugar; 439.41 g can pineapple slices in juice, undrained; 236.59 ml all-purpose flour; 118.29 ml granulated sugar; 4.92 ml baking powder; 2.46 ml baking soda; 2.46 ml ground cinnamon; 1.23 ml salt; 1 ripe banana, mashed; 29.58 ml vegetable oil; 1 large egg

Submitted by Mrs.Habu

"My neighbor made this delicious cake. The cake is moist and has a crisp edge because it is cooked in a cast-iron skillet. She got the recipe from the Jan Feb 2004 Cooking Light magazine."

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photo by ledbythelamb

Ready In:: 45mins
Ingredients:: 12
Serves:: 10

ingredients

29.58 ml butter
177.44 ml packed brown sugar
439.41 g can pineapple slices in juice, undrained
236.59 ml all-purpose flour
118.29 ml granulated sugar
4.92 ml baking powder
2.46 ml baking soda
2.46 ml ground cinnamon
1.23 ml salt
1 ripe banana, mashed
29.58 ml vegetable oil
1 large egg

directions

Preheat oven to 375°F.
Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
Remove from heat.
Drain pineapple slices over a bowl, reserving 1/2 cup juice.
Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
Combine reserved juice, banana, oil, and egg and stir with a whisk.
Add pineapple juice mixture to flour mixture, stirring until combined.
Pour over the pineapple, into the skillet.
Bake for 30 minutes or until wooden pick inserted in center comes out clean.
Invert onto a wire rack and serve while still warm or at room temperature.

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Reviews

Delicious! Added Macadamia nuts to the pineapple brown sugar and used crushed pineapple as personal preference. Made in a springform pan, it unmolded perfectly. LOVED IT!!

KelBel
This was fantastic! The only change I made was I used coconut oil in the batter instead of vegetable oil. Adding the ripe mashed banana was a great touch on this classic cake and baking in cast iron is always lovely. It turned out of the pan beautifully. Will be using this one often! Thank you!<br/><br/>Read more at: http://www.food.com/recipe/pineapple-banana-upside-down-cake-83077/review?oc=linkback

ledbythelamb
awesome! made a few changes - added sliced bananas to the pineapple, pecans, used coconut oil for oil in batter and swiped out half of the butter for coconut oil for the topping. i'll come back to this one!

cydarte_11794031
This is the kind of baking that I adore- simple and good. Chances are, most home cooks will have everything they need to make this cake in their kitchen without making a trip to the store. I made it for DH's birthday, and he is doesn't have much of a sweet tooth, but he loved it. My mother used to make pineapple upside down cake in a cast iron skillet, so I felt quite nostalgic baking it. The banana in the batter is a nice twist on an old classic, and a great way to use up those aging bananas that I never seem to get around to eating!

Mymble76
OMG!This is sooo delicious and very moist.Baked really nice in the cast-iron skillet.Will be making again real soon.

Bambi1074

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Tweaks

This was fantastic! The only change I made was I used coconut oil in the batter instead of vegetable oil. Adding the ripe mashed banana was a great touch on this classic cake and baking in cast iron is always lovely. It turned out of the pan beautifully. Will be using this one often! Thank you!<br/><br/>Read more at: http://www.food.com/recipe/pineapple-banana-upside-down-cake-83077/review?oc=linkback

ledbythelamb