¼ cup butter melted in a cast iron skillet or other heavy pan (butter sides of skillet as well)
¾ cup brown sugar
¼ cup chopped pecans
4-5 slices canned or fresh pineapple (however many that will fit)
Maraschino cherries for the center of pineapple slices (optional)
Turn oven to 350° F, place rack in center position.
Melt the butter in the skillet (or pan), being sure to butter the sides of the pan as well once the butter is melted. Add the brown sugar and pecan pieces. Add as many pineapple slices as you are able to fit. If you are using Maraschino cherries, place them in the centers of the pineapple rings.
½ cup of butter
1 cup of sugar
1 ½ teaspoons of vanilla flavoring (rum, brandy, or bourbon can also be used)
2 cups of sifted flour
2 teaspoons of baking powder
½ teaspoon of salt
½ cup of milk
Cream the butter until light and fluffy, adding sugar gradually. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Sift together the flour, baking powder and salt. Begin adding the flour mixture, alternating with the milk. Beat until batter is well blended and smooth.
Pour the batter into the prepared pan. Bake at 350° F on the center rack of the oven for about 40 to 45 minutes, center of cake springs back when touched.
Remove the cake from the oven and let it sit on a rack for 5 to 10 minutes. Place a plate on top of the pan and flip the pan over so as to place the cake on the plate.
Recipe courtesy of Laura’s maternal grandmother, Nana.