Yield
one 10-inch cake

How to Make It

Step 1

Melt butter in a 10-inch cast iron skillet; sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices on sugar. Cut remaining pineapple slices in half; line sides of pan, keeping cut sides up. Place a cherry in the center of each whole pineapple slice; arrange walnuts between slices.

Step 2

Combine shortening, butter, and orange rind; cream well. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg: beat well.

Step 3

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in coconut and vanilla.

Step 4

Spoon batter evenly over pineapple slices in prepared skillet. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes, and invert cake onto serving plate.

Step 5

Serve warm with a dollop of whipped cream, if desired.

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