You probably know how I was really obsessed with upside-down cakes last summer? Once I learned how to bake them and how EASY they were to bake, I baked an upside-down cake every other day for a few weeks! Spicy banana upside down cake (I even baked this on a cooking show on Jordan TV!), pear upside-down cake, and even an upside down loquat cake! Now I don’t really know why I never posted a pineapple upside-down cake recipe, it’s an old-fashioned classic that everybody LOVES and it comes out perfect every time I bake it. So here I am sharing this wonderful recipe with you today! What I really love about this cake is that you don’t need to frost it for extra flavor, or to make it look nicer. It is full of flavor the way it is, the juicy pineapples with the brown sugar are extremely delicious and pretty. The classic cake is usually made of pineapples with red bright maraschino cherries arranged between the pineapple slices, but if you don’t like them, just replace them with fresh strawberries instead, and the cake will still look good. This beautiful cake is very easy to make, and it tastes amazing! Serve it warm, at room temperature, or even cold. It can also be served with Vanilla ice cream on the side OHMYGODNESS the cake will disappear on the same day! Store in a container in the fridge for up to 3 days. © Little Sunny Kitchen
