Pineapple upside-down cake features soft, buttery cake crowned with caramelized pineapple and cherries. As the cake bakes, juices from the fruit seep into the batter, keeping it moist and sweet ...

For a sweeter cake, add the leftover pineapple juice from the canned fruit into the batter in place of water. You can do this in a 1:1 ratio and continue mixing the batter until it's well-combined.

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. Makes: 10 ...

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.

Scatter remaining 18 drained sour black cherries in syrup (about ½ cup) and remaining 1½ cups drained crushed pineapple evenly over batter. Sprinkle ½ cup (100 g) raw sugar on top.

Classic pineapple upside-down cake is a staple dessert for good reason. Follow our recipe to nail every part, from the tender cake to the signature topping. 27,841 people played the daily ...

Vegan pineapple upside-down cake Ingredients For the topping: 3 Tbsp coconut oil, melted1 Tbsp brown rice syrup2 Tbsp coconut sugar6-8 pineapple rings, sliced 1/4-inch thickCandied cherries (optional) ...

Figs, halved and baked into an upside-down cake, become beautifully jammy. Mangos, cut into thin spears, are a nod to tropical vibe of pineapple but with an entirely different flavor.

Canned pineapple. You need one 20-ounce can of pineapple slices in juice (not syrup) for this recipe. Make sure to purchase the rings, not pineapple chunks.