Ingredients
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- 1 8-oz can pineapple rings, drained
- 1 8-oz can crushed pineapple
- 1/2 cup packed brown sugar
- 1/4 cup butter
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Add in the butter, milk, vanilla, eggs, ginger and cinnamon. Mix until it just comes together.
- Spray a 9″ high-sided cast iron skillet with baking spray.
- Melt the butter in a small pan and stir in the brown sugar and cinnamon until fully incorporated and gooey. Pour the butter mixture into the skillet. Place individual pineapple rings in the butter mixture around the pan. Fill in the spaces with spoonfuls of the crushed pineapple.
- Pour the cake batter into the skillet.
- Bake in the oven for about 55-60 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Take a knife and edge around the cake to loosen it a bit. Place a plate over the top of the skillet and flip it upside down. The cake should slide out smoothly but if you lose a pineapple ring, just nudge it back into place. 🙂