2. Use canned pineapple juice instead of water in the batter. For a sweeter cake, add the leftover pineapple juice from the canned fruit into the batter in place of water.

Pineapple upside-down cake recipe. I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month.

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

However, if it’s not a pineapple upside-down cake without the cherries studded in the mix, tuck a few under the cooled pineapple in the cake pan in Step 2, below, before chilling the fruit.

How to turn any cake upside-down — complete with a modern upgrade Bringing the iconic upside-down cake from the '50s to today, featuring a step-by-step guide By Michelle Rabin ...

You only need two Golden Delicious apples for this buttery, vanilla-scented cake created by Grace Parisi. Nutty almond meal adds a soft texture to this cake and helps it hold together as the ...

3/4 cup plus 2 tablespoons light brown sugar. 1 1/2 sticks unsalted butter, softened. 1 vanilla bean, split, seeds scraped. 1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick ...