Scratch Cake Is Extra Yummy Made In Cast Iron Pan

Earlier this week, one of our many Facebook friends mentioned she would really appreciate a scratch cake recipe to make in her cast iron cookware. Here it is! Hope you all enjoy it too. It’s on page 241 of our new cookbook Sizzle: Customer Favorites for Cast Iron Cookery. All the recipes in the book were contributed by our loyal customers, and it’s available online now. (The cookbook is in our Kidron store too: get one at a special discount during our Dutch Oven Gathering on Saturday, May 25!)

Aunt Helen’s Pineapple Upside-Down Cake
Contributed by Esther (Meshoppen, PA)

Topping:
3 tablespoons pineapple juice
2 tablespoons butter

Batter:
1/2  cup sugar
1/4 teaspoon salt
1 egg
1/4 teaspoon  vanilla extract
1/2 cup brown sugar
1 tablespoon lemon juice
20 oz can of pineapple rings, drained
1 cup flour
2 teaspoons baking powder
3 tablespoons shortening
1/2 cup milk
1/4 tablespoon lemon extract

Pan: Use 9-inch or 10-inch cast iron skillet

In cast iron skillet over low heat, melt butter with brown sugar, pineapple juice and lemon juice. Arrange pineapple in bottom of skillet, on top of butter/brown sugar mixture. For batter,  sift dry ingredients and mix with wet. Pour batter over fruit and bake at 375 degrees for 25 minutes. When done, remove from oven. Allow to stand a few minutes before inverting cake onto large plate.