This weekend Phillip’s parents and their friends visited us in Charleston. On Monday night we invited everyone over for dinner. I made New Orleans Barbecued Shrimp and Scallops, Baby Blue Salad, and our last Sweet as Pie recipe for the month, Pineapple Upside Down Cake. I did most of the prep earlier in the day by pre-measuring all of the ingredients so I wouldn’t have as much to do while our guests were there.
First the dry ingredients:
Then the wet ingredients – milk, eggs, vanilla, shortening, butter, and a little pineapple juice:
Mix the batter together and set aside.
Melt some butter in a cast iron skillet and spread brown sugar evenly across the surface. Heat until the sugar melts and bubbles.
Add a layer of pineapple and a few cherries before pouring the batter over the top.
After about 35 minutes in the oven:
Nice and brown – even passed the toothpick test.
Ooey, gooey, and pretty.
And then. The volcano.
I had to put it on the edge of the sink because the uncooked batter from the center was just POURING out.
Although the center of the cake was a total failure, the edges were quite tasty. I’d like to try this one again and see if I can’t get the center to actually bake. Oh well, we didn’t need an entire cake anyway, right?
One Response to Pineapple Upside Down Cake