A classic cake for good reason, this rich, buttery cake topped with fragrant, caramelized pineapple and amber cherries is pantry-friendly and easy to make.
It is hard to overstate how simple yet stunning pineapple upside-down cake is. This cake has retro charm, but it’s a classic whose appeal hasn’t waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of caramelized pineapple rings studded with maraschino cherries. Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry.
The thing about pineapple cake that makes it so beloved is that it is dead simple to make at home. The fruit for pineapple upside-down cake is canned, meaning you never have to worry about it being in season, and you don’t need to know any special baking techniques to make this cake successfully at home.
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Sprinkle a little baking soda, toothpaste and vinegar on the stained floor and you will see magical results in just 3 minutes.
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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I tried them all! Now I defrost the freezer in just 5 minutes, here’s how I do it!
