This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it’s turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Bottoms up and there’s the topping! No need to make frosting. The cake’s ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want.
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9×13-inch size.
This is my husband’s favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!
