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First prepare the pineapple mixture. You need a 9-inch square baking dish or a deep 10-inch iron skillet. Place the butter in your chosen dish and place the dish in the oven at 350*. Let it bake for about 10-minutes, or long enough for the butter to melt. Remove the hot pan from the oven being careful not to burn yourself. Add the brown sugar to the butter. Stir with a fork so the sugar soaks up the butter. Shake the pan gently back and forth to level out the butter and sugar mixture. Drain the juice from the pineapple into a measuring cup. Set it aside. If you're using crushed pineapple then you may actually have to squeeze it dry with your hands. Pineaple chunks and rings are easier to drain. Arrange the pineapple over the sugar and butter. If you're using pineapple rings then you may have 1 or 2 leftover. Set the pan aside while you prepare the cake. In a medium-sized bowl combine the flour, sugar, salt and baking powder. Stir with a whisk until the salt and leavening are well distributed. Add enough milk or water to the reserved pineapple juice to measure 1-cup. Add this and the vegetable oil to the dry ingredients. Beat with a whisk until smooth. It will only take a few vigorous strokes. Gently pour this batter over the prepared pineapple. Bake at 350° for about 35 to 40 minutes, or until the top springs back when touched lightly with your finger. Remove the cake from the oven and allow it to cool for about 10 minutes. Lay a serving plate over the pan and then invert the pan over the plate. The cake should fall out gracefully and have a beautiful pineapple topping. If any of the pineapple sticks to the pan then remove it carefully and place it back on the cake. Allow to cool for at least another 30 minutes before serving. It's also good cold. Traditionally maraschino cherries are arranged artistically over the pineapple before adding the batter. Maraschino cherries are completely outside of my budget but raisins and sometimes dried cranberries, are quite affordable. If desired decorate the pineapple with a dozen or so pieces of dried fruit and then continue as directed. They don't add much flavor but do make a pretty presentation.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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