When Mom had served me my first slice of pineapple upside down cake, I was still in middle school. I thought it was difficult to make because for one, no cake that looked that good could be easily made. And two, it tasted so good it felt like it was made for hours. It wasn’t until we made in our cooking class in high school that I realized how easy it truly was.
We were divided into groups and were asked to choose a cake that the group would bake for the class. Our teacher made a list and we were supposed to choose from it. Upon reading the list, I instantly remembered this recipe and coerced my group mates to make this.
Our cake, despite being baked by high school amateurs, turned out great and tasted great. The only problem was, it wasn’t a pineapple upside down cake. It was simply an upside down cake. I sort of forgot to buy maraschino cherries and pineapple slices.
I was so embarrassed by that memory that I refused to make a pineapple upside down cake for a long time. At least until a friend requested for it and I found myself searching for a recipe online and found this.
Photo courtesy of Food.com. Recipe courtesy of Robyn Stone of Add A Pinch.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you’re feeling generous, top a slice with vanilla ice cream.