Grandma Manns Pineapple Upsidedown Cake Recipes

Steps:

• Drain pineapple from can and reserve 2 tablespoons of the syrup.
• Melt the butter in a 10 inch cast iron skillet and stir in the brown sugar until well blended. Remove the skillet from the heat and arrange the pineapple slices on top of the sugar mixture. Put a cherry in the center of each slice.
• Combine flour and baking powder. In a mixing bowl beat together the shortening and granulated sugar. Beat in the egg, lemon juice and vanilla. Beat in flour mixture and milk until batter is smooth.
• Pour cake batter evenly over pineapple in skillet and bake at 350°F for about 40 minutes. Allow the cake to cool for about 5 minutes and then turn onto a serving plate.

Steps:

• For topping: Preheat oven to 350°F Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
• Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
• Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
• Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Steps:

• PREPARE drain pineapples(drain well) crush cookies melt 1 stick of butter Mix together Press in bottom of pan makes a the crust. Beat 2 sticks of butter 2 1/2 of Confectionery sugar 2 eggs all in one bowl for about 10-15 mins to an nice and fluffy base. Take that mix and put on top of cookies. Next spread pineapples and then slice bananas and spread them on top of the cream mixture. After that spread cool whip. You can put cherry on top to make it look presentable!
• Comes out amazing.