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.

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.

I’ve made enough pineapple upside-down cakes in my life to realize that the batter for such cakes — really all “upside-down” fruit cakes — is intentionally made to be dry because, as the ...

A tube of almond paste adds dimension and texture to an updated pineapple upside-down cake that comes alive with precut fruit from the deli counter.

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 ...

These upside-down cake recipes celebrate peaches, pineapple, and berries for summer occasions, apples and pears for autumn, citrus in winter (or whenever), and stunning rhubarb in the spring.

In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt.