Pineapple Upside Down Cake

Original recipes for this cake called for baking it in a cast-iron skillet. As fun as that sounds, my cast iron skillet is too large and too heavy for me to even consider flipping it upside down with a hot cake inside of it.

And I couldn't quite bring myself to buy maraschino cherries either. Maybe if I had some of these primo Luxardo cherries things would have been different. As it was, I used blackberries instead of cherries.



P.U.D.C. is one of those desserts that's been adapted for people on low sugar diets, but this version is not such a dessert. I used 2/3 cups of brown sugar and another 3/4 cup of white sugar. It's the brown sugar and pineapple pairing that makes this cake so tasty.

I was a little bit worried about the flipping the cake...



But it was not a problem. You're supposed to flip it 5 minutes after it comes out of the oven before it starts to cool and stick to the pan. I flipped it after the juices stopped bubbling, while it was still steaming hot.



The blackberries got steamed on the bottom of the cake, but they made a fine substitution. This has been my favorite Southern Cake so far. I ate a piece with a glass of milk.