Skillet Pineapple Upside Down Cake

Delicious!

 

3 cans (8 oz. each) sliced pineapple in syrup, 12 slices in all
1/4 cup butter or margarine
2/3 cup light brown sugar, packed
1/3 cup pecan halves
1 cup all-purpose flour
3/4 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup whipping cream, chilled, whipped; or vanilla ice cream

 

       Heat oven to 350ºF (175ºC).  Drain pineapple slices, reserving 2 tbsp. syrup.  In a heavy 10" cast-iron skillet, melt butter over medium heat.  Add brown sugar, stirring until sugar is melted.  Remove from heat.  Arrange 8 pineapple slices on sugar mixture and 1 in center.  Cut 3 slices in half and stand up around edge of pan.  Place 1 pecan half in center of each pineapple slice. 
Into a mixing bowl, sift flour, granulated sugar, baking powder and salt.  Add shortening and milk; beat about 2 minutes, until batter is smooth.  Add egg and reserved 2 tbsp. pineapple syrup.  Beat 2 minutes longer.  Pour cake batter over pineapple slices in skillet, spreading carefully.  Bake 40 - 45 minutes, until golden brown and cake springs back when lightly touched in center.  Cool on skillet on rack 5 minutes; loosen edges with spatula or butter knife.  Hold serving plate over top of skillet; invert and shake gently to loosen cake.  Lift off skillet.  Serve cake warm, with whipped cream or ice cream.  Makes 8 servings.