Upsidedown cakes are one of my favorite things to bake. With an endless choice of fruits, nuts and a delicate light golden cake to top them off it really is impossible to go wrong. You can even change the cake to chocolate or gingerbread depending on what you vision on any giving day might be. Me, personally, Mark, I still like the classic vanilla cake best.
Although the original or “classic” pineapple Upsidedown Cake had maraschino cherries and canned pineapple I prefer to nix the over sweet eerily red cherries and the cans for fresh thick chunks of seasonal Pineapple. I thought this particular one that I made to go with the Sri Lankan/Indian meal the other night worked out nicely. Sometimes the fruit can move when you flip it out onto the plate so I am always happy when it stays put and looks nice.
Over the years I have written a lot about this much eaten and loved dessert so check out the links and see what inspires you. Or even better send me your version! I am still looking for a really deep chocolate Upsidedown cake with a pecan bottom recipe…so if you have one please share!
Here’s the cake before the batter goes on. With Pineapple make sure you catch-all the juice while you are peeling and chopping it so you can add it to the butter and brown sugar mixture that you arrange the fruit on.About to go into the oven…An impressive dessert that you can whip you in less than 30 minutes (plus baking time). Go for it!