If you have a cast iron skillet, use it. It totally
changes the taste of this cake. I have made this cake in springform pans and glass cake pans but I always come back to my cornbread skillet. You will also need to use real butter. Margarine, shortening, or oil will not give this cake the layers of flavor that butter does.
Preheat oven to 375 degrees.
1 can of Pineapple Chunks, reserve juice
1 jar of Maraschino Cherries
1/2 cup of Brown Sugar
6 Tablespoons of Butter, softened and divided
1 1/2 cups of flour
2/3 cup of Sugar
1/2 teaspoon of Salt
2 teaspoons of Baking Powder
1 teaspoon of Vanilla Flavoring
1/2 cup of Milk
1 Egg
Place 2 tablespoons of butter in the pan and put it in the oven while it is preheating. When the butter has melted, remove the pan and let the oven finish preheating. Carefully tilt pan so that some of the butter coats the sides of the pan. Sprinkle the brown sugar over the bottom, evenly. Arrange the pineapple in a pleasing pattern and then add cherries. Set aside.
In a large mixing bowl, place flour, sugar, baking powder, salt and vanilla. Mix on medium speed for 5 minutes. Add 4 tablespoons of melted butter and mix on high until butter is incorporated. Add milk and mix until combined. Add egg and mix, again. Add pineapple juice and continue mixing for 2 minutes.
Spread batter over pineapples and cherries. Bake at 375 degrees for 30 minutes or until top is slightly browned and a cake tester comes out clean. Remove from oven and run a spatula around the edges to release the cake. Then let the cake cool completely. Flip over onto a cake platter. Cut into wedges and serve with whipped cream.
Enjoy!
Deloris
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