Pineapple Upside-Down Cake Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.) , pg. 204 . This is an old-fashioned cake that I remember my mother making. I am not sure if her recipe was the same as Maida's but it tastes just like I remember it. This cake is made in a cast-iron skillet (or you can use any frying pan or 12-inch pie plate). It is fairly easy to make and fun to put together. The hardest part is turning the heavy skillet upside down but the cake comes out easily. I would recommend placing a plate or cardboard cake circle directly over the skillet and hold it carefully when flipping it over. A helping hand is good to have available! Pecans are optional for this cake and you can arrange the pineapple slices and cherries (and pecans) any way you prefer. My mother never used pecans on hers and I decided to skip them as well. The cake is very light and the pineapple flavor is intense. It is the perfect combination! Topping 5 1...
Baking my way through Maida Heatter's recipes