Betty Feezor's Pineapple Upside-Down Cake

Betty Feezor's Pineapple Upside-Down Cake

(WBTV) - Over the past few weeks, we've been digging into the Betty Feezor recipe vault here at WBTV and bringing back some of her best dishes and goodies.

WBTV Administrative Coordinator (better referred to as newsroom Mom) Susan Hancock has been bringing these recipes back to life in her own kitchen.

This week, Susan tackled the "Pineapple Upside Down Cake Americana" from from Betty Feezor's "Carolina Recipes Volume II."

The ingredients:

  • ¼ cup butter or margarine
  • 2/3 cup light brown sugar (packed)
  • 1 (1-pound 4 ½ ounce) can pineapple slices
  • 7 maraschino cherries
  • 6 walnut halves
  • 1 ¼ cups sifted flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1/3 cup shortening
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1 large egg
  • ½ cup milk
  • 1/3 cup flaked coconut

Melt butter in 9 or 10-inch round pan or skillet.  Sprinkle on brown sugar.  Drain pineapple; arrange 7 slices, with cherry in center of each, and walnuts in bottom of pan. Cut remaining slices in half.

Place rounded side down against sides of pan. Keep warm.

Resift flour with baking powder and salt. Cream shortening, orange peel and vanilla. Slowly add sugar, beating until smooth and fluffy.

Beat in egg.  Add flour alternately with milk, mixing smooth. Stir in coconut. Carefully spread over pineapple.

Bake in moderate oven (375 degrees F.) 55 to 60 minutes or until done. Let cake stand in pan 5 to 10 minutes before turning out, upside down, onto platter.

Serve warm topped with whipped cream. 6 to 8 servings.

NOTES FROM SUSAN: I chose to bake this cake in a cast-iron skillet, because that's how I remember my mother doing it.  I would recommend reducing your heat to either 325 degrees (baking for 45 to 50 minutes) or 350 degrees for 35 to 40 minutes.

Before adding any ingredients to the pan, line the bottom of pan with parchment. Let the cake sit for 30 minutes before flipping.  Be sure to flip onto a platter larger than pan (because cake juices may run).

This cake is awesome served warm with a scoop of vanilla ice cream or whipped cream (as Betty recommended).

You'll need to double-sift your flour.

My cast-iron skillet looked so good after I flipped the cake onto a platter I could have put my face in it and licked it clean. But I didn't.

**Editor's Note: Susan's only mistake this week, she didn't bring any of the finished product in for testing. After looking at these pictures, you can see how that omission would create some discontent among the staff.**


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