Pineapple Upside Down Cake in 12" cast iron skillet

[walker]

I've looked over CH threads on this but I need a really great recipe for this to break in my new 12" cast iron skillet.

Before, I tried Ad Hoc at Home's recipe, using silicon cake pan and fresh pineapple but I'd prefer an old fashioned recipe using canned pineapple rings. (Should I get in juice or in syrup?)

(I think I might need help inverting it onto my cake platter!!)

[Antilope]

Domino sugar Pineapple Upside-Down Cake recipe from 1956
http://news.google.com/newspapers?id=...

[Allthegoodnameswere]

Antilope, both sound intriguing. However, both links seem to be dead... Do you by chance have the recipes still?

[Antilope]

Looks like Google changed the URL's on the newspaper archive. Here are the current URL's using Tiny URL since the longer original URL's don't seem to work here:

Domino sugar Pineapple Upside-Down Cake recipe from 1956
http://tinyurl.com/8yrbjge

Victorian Pineapple Upside Down Cake recipe from 1964
http://tinyurl.com/733u7c2

[Antilope]

Victorian Pineapple Upside Down Cake recipe from 1964
http://news.google.com/newspapers?id=...

[MellieMag]

I've just used my old Betty Crocker recipe from the 1963 book. I think the cake itself is called a Dinette Cake.I don't think juice or syrup would matter since there will be so much butter and brown sugar. I always use a cast iron skillet for pineapple upside down cakes-one of my old man's favorites.
You have seasoned your pan, right?

[rasputina]

You really don't need a different recipe just to use canned pineapple instead of fresh. It doesn't make a difference. I switch them all the time using the same recipe depending on if I have fresh pineapple on hand.

I use the Le Creuset tart tatin pan to make it.

[mabziegurl]

I've only made it with fresh pineapples in my cast iron skillet, the recipe i use is

http://allrecipes.com/Recipe/old-fash...

[pericolosa]

I've become an advocate for substituting lard in any pineapple upside down cake recipe that uses shortening. It does great things for the texture and flavor. Fresh pineapple and juice I also think give much superior flavor over canned and syrup.
If you use plenty of brown sugar (I mix muscavado and demerara and make sure to generously line the bottom of the well-greased pan with the sugar before arranging the fruit) - the cake will release with little difficulty. If the cake doesn't rise close to the top of your pan, you probably don't want to invert it on a plate larger than the pan, where the cake will have to fall any distance, as some parts may be ready to fall before others and the cake may break.

I think I'm going to have to go bake one right now, actually...

How did it work, baking this cake in a silicone pan?

[magiesmom]

Just be aware that a 12" skillet is really big so you have to figure the area for conversion.
I like fresh pineapple much better, personally but if you use canned you classically use the kind in syrup.

[walker]

Normally, I'll make the effort to improve things but I thought all the work/mess of a fresh pineapple did not warrant the effort.

Wish I could find a good recipe for the 12" skillet so that I don't have to try to increase the batter, etc.