Recipe: Hawaiian Pineapple Upside-Down Cake [edit]

Step 1

Heat oven to 350 degrees.

Step 2

In 10-inch cast-iron or heavy ovenproof skillet, melt butter. Add brown sugar and stir several minutes to dissolve. Arrange pineapple slices close together in mixture, in a single layer. Cut remaining slices in half and stand around sides of pan. Place a cherry in the center of pineapple with a walnut half on top. Keep warm while mixing cake.

Step 3

Sift together flour, baking powder and salt. Beat shortening and sugar, until combined. Beat in egg until light and fluffy, about 1 minute. Add flour mixture alternately with milk, mixing well. Stir in flavorings and peels; fold in coconut. Spread over pineapple in prepared pan.

Step 4

Place baking sheet on rack below skillet in case of spills. Bake 50 to 55 minutes, or until pick inserted in center of cake comes out clean. Remove from oven and let cake stand in skillet 10 to 15 minutes.

Step 5

Loosen edges carefully and invert onto serving plate, being careful not to disturb cherries and nuts. Allow pan to rest over cake one minute so syrup will drain.

Step 6

This recipe yields 8 to 10 servings.