Submitted by Jerry Ahart, Lebanon, Mo.
Preheat oven to 325 degrees
Topping:
• 1 20 ounce can of crushed pineapple
• 2 C brown sugar firmly packed
• 1/4 C butter
• 1/2 tsp salt
In a 10 inch cast iron skillet, cook pineapple, brown sugar, butter and salt until the topping thickens; set aside.
Cake:
• 1 C sugar
• 1/2 C butter
• 2 eggs
• 1 3/4 C flour (sifted)
• 3 tsp baking powder
• 1/4 tsp salt
• 1/2 C milk
• 1 tsp vanilla
In a mixing bowl, cream sugar and butter; add eggs one at a time, beating well after each. Combine dry ingredients. Gradually add the dry ingredients and milk to the creamed mixture alternately. Add vanilla and mix well. Pour batter by spoonful’s over the pineapple mixture in the skillet and bake for about an hour or until done. Turn out on a large plate.
