These Pineapple Upside Down Cake Jello shots are a fun and boozy party treat with the flavor of an indulgent dessert. They’re sure to be a hit at all your summer parties. If you love boozy ...

All-purpose flour.Your favorite brand of all-purpose flour will work here. If you only have cake flour, add 3 tablespoons (on top of the 2 cups) to replace the all-purpose flour.

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.

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 ...

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.

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 ...

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 ...

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.