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.
Pineapple Rings? Check out our technique for making picture-perfect rings.
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Made this for a birthday celebration for someone who requested a pineapple upside down cake. I’ve never made one before and wasn’t even sure I would like it but it was delicious! I’ll definitely make again. I used a 10” springform pan & covered bottom with parchment before putting the top of pan on it to seal it tight. Everyone loved it!
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!
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