Pineapple Upside Down Dump Cake bakes into gooey, tropical bliss. Juicy, caramelized crushed pineapple, brown sugar, pecans ...

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.

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.

Preparation. Step 1. Place a rack in top third of oven; preheat to 375°. Pour ¾ cup (1½ sticks) unsalted butter, melted, into a 13x9" glass or ceramic baking dish and swirl to evenly coat ...

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 ...

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.