Sponge Pineapple Upside Down Cake made in a Deep Cast Iron Pan

Have a blessed Ramadan everyone.

I love making my favourite, delicious pineapple upside down cake on this Deep Cast Iron Pan from Mr. Bar-B-Q. It has deep sides, which is useful for pan roasting, braising, grilled cheese, cobblers and much more. We can use it on grills, stovetops, and in ovens or take it for camping. I love that it is pre-seasoned and ready to use. The heat distributes evenly to the cooking surface. This pan has to be washed by hand without using harsh detergents and dried thoroughly right away to prevent rusting. We should apply a thin coat of oil before storing in a dry place.

I have been wanting to make this cake on a cast iron pan, I am glad I did because it turned out deliciously.

1 cup brown sugar

4 oz butter sliced 

4 eggs

6 oz sugar

5 oz flour

1 tsp vanilla

1 tsp baking powder

1 ripe pineapple cut into rings core removed

This pan is 12.8" L x 10.3" W x 1.94" H. If the pan is not deep enough, the cake might spill over when baking so choose a pan that is deep.

When using a cast iron pan you can reduce the amount of butter you are using for this cake. Place the pan over the stovetop, and put the pieces of sliced butter and saute the pineapple with the brown sugar until the pineapple carmalizes a little. 

Prepare the sponge cake batter by beating the eggs till it is fluffy and creamy, then add sugar and beat till it dissolves. Add vanilla and beat. Mix the flour with baking powder then add it to the mixture and beat, but don't over mix.

Bake in a preheated oven at 375F  for about 15 to 25 minutes until the skewer inserted in the middle should come out clean. Make sure to check on the cake because it might be cooked faster and to avoid the top from burning. Cool the cake for a few minutes on the pan before serving. Serve the warm cake with ice cream.

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