Servings: ten to twelve.
The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.
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This recipe has supplanted my mother's upside down cake recipe (don't tell her). It is awesome. I made it for a friend of mine's birthday, and she almost cried. She said she hasn't had a great upside down cake since before her mother passed away. I used dark brown sugar and fresh pineapple. Stupidly, I used a 12" cake pan rather than a 10", and it was still good...a little soggy...but still delicious. I've never been a fan of pineapple upside down cake, but I am now! Highly recommend!
Every year on my son's birthday, he requests Fine Cooking's carrot cake. This year I made this pineapple upside-down cake and it has now become his new favorite as well as mine. I absolutely loved it!
This is the best I have ever had I absolutely love it, it is definitely a keeper. I should be able to use other Fruits under it should also be good. Thank you for this is Great.
Today is my 50th birthday, and this is the cake I am baking to celebrate! I live near two excellent bakeries, but nothing can top this. Pineapple upside-down cake is one of my absolute favorites. I've experimented with recipes for years. This one is perfection. I've made it since it first appeared in 2007, and if I make it through the next half-century, I'll blow out the candles on this cake for my 100th!
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