My husband has never been a dessert eater. He would eat pretty much anything else on creation, including appalling inventions that he somehow Frankensteins together in the kitchen when no one else is around, but I had almost never seen the man touch a dessert plate. Until I made Pineapple Upside Down Cake, that is.
I never grew up eating Pineapple Upside Down Cake on a regular basis, as it never made it to my family’s regular rotation, but I remember my Aunt Amy making a giant cake of it when I was around seven, and me thinking, “where has this been all my life?” Despite this epiphany, I slugged through high school and college without a hint of this cake, and then happily rediscovered it once I had my kids. It was last Fourth of July, and I was looking to flex my newly discovered cooking skills, but kids in tow limited me to something not-too-crazy. I Googled quickly for an easy dessert, and there it came, Pineapple Upside Down Cake.
My husband reluctantly tried it, the dessert hater that he is, but was totally flabbergasted at how delicious this was. His only quip was that my son ate all of the cherries off of the cake, which did happen in a late night refrigerator sneak.
My only pet peeve with the traditional versions of this cake was the limited amount of pineapple and cherries per piece, which I quickly remedied by cutting the pineapple slices in half and creating a fan effect with the pineapples and cherries. If you’ve never been lucky enough to try this cake, the brown sugar and butter topping melts into the pineapples and cherries to create a delicious syrupy topping that perfectly compliments a classic yellow cake.
This is such a retro dish, but still totally relevant and undeniably addictive. Serve this with some Cuban coffee, and you’ve got a great cake for dinner party dessert.