I love the holiday season because I get to create cherished memories with family. I always remember eating pineapple upside-down cake after every holiday meal and it quickly became my favorite dessert. This recipe was passed down to my mom from my grandma and this year my mom passed it down to me. This Thanksgiving was extra special because it was the first year I cooked with my mom and I learned about our family recipes. 

Ingredients: 

• Fresh or canned pineapple slices in unsweetened juice
• 4 tablespoons butter or margarine
• 1/2 cup firmly packed brown sugar
• 1 tablespoon rum (optional)
• 2 1/4 cups flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or margarine, softened
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract

Directions: 

Heat oven to 350 degrees. Drain pineapple, reserving liquid. In 10-inch cast-iron skillet, melt butter over medium heat; rotate skillet to coat sides. Add brown sugar; stir until dissolved. Remove from heat; stir in rum. Place one pineapple slice in the center of the pan and surround it with the remaining slices. 

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix with an electric mixer for 30 seconds. Add butter, eggs, milk, 1/4 cup reserved pineapple juice, and extracts. Mix at medium speed. 
Pour batter over pineapples. Bake for 45 minutes or until golden brown on the center rack. Remove from oven. Loosen cake from skillet edge with a small spatula. Place service plate over cake; turn upside down. After two minutes, gently lift and remove the skillet. Enjoy!

Feeling health conscious?

Nothing’s wrong with an occasional food splurge, but if you’re counting calories or looking for nutritional facts, check out this rendition of the Healthy Pineapple Upside-Down Cake.