I’ve always wanted to try a Pineapple Upside Down Cake, so for my July Cake of the Month. It was sweet and sugary, almost too sugary. I’ve heard from a few sources that you’re supposed to make this in a cast iron skillet so the brown sugar and butter to create a caramelized, crunchy topping. I didn’t use a cast iron skillet, and it was still good, but it would have been better in cast iron!
Either way, it’s a beautiful and colorful addition to your tabletop.
Copyright Whitney Curtis 2010-2013