Enjoy & stay warm!
My cake from last year was a huge success, but I decided that this time I would try to make it using the pineapple right side up cupcake recipe for the cake. I made a couple of minis; this one was for a certain pineapple-upside-down-cake-loving-friend.
It was good, but while the cupcakes are divine, I have to say that the upside down cake should be baked as is! Subbing the sweeter recipe for the cake made the cake way too sweet- even for me. Also, this batter always cooks up extremely moist, which means it soggifies very quickly. Not so with the original cake recipe as directed.
So obviously it was my duty to make another one using the original recipe. Notice that my design technique has significantly improved.
Once again, the cake perfectly browned:
And what do you know; the top caramelized as expected. This recipe really is no fail (even for me).
I'm not above taking shortcuts, but fresh pineapple is a must. So, bookmark this one for next summer!