Preheat oven to 350ยบ, place case iron skillet on stovetop burner on med-high. Pour in ½ the juice from a can of pineapples and add brown sugar. (I never measure the brown sugar, bad habit, but it is honestly the only way I have ever done them) I keep adding brown sugar until it is bubbling golden blonde in color, stirring the entire time. After it reaches the golden blonde boiling stage, I let it boil down a few minutes, stirring the entire time to keep it from scorching. Turn heat down to medium so that the boiling slows. Add pineapples to the pan arranged in a pretty but tight pattern. Add a cherry to each pineapple center. Slowly pour cake batter over the pineapple-brown sugar mixture, as to not move the pineapples very much.
* If you do not like the idea of making your own cake batter, use a boxed Moist yellow or a butter recipe yellow cake mix. Mix according to box directions, except substitute some of the water called for with the remaining pineapple juice.
You are suppose to wait until the cake is cooled some then flip out onto a serving platter being careful not to let any of the brown sugar syrup flow out onto your hands. We however couldn’t resist the smell any longer and had half the cake eaten before it ever stopped steaming.
Here is the throw together pineapple cake quickie we made the other day. Tasted heavenly!
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