Having never made Pineapple Upside Down Cake, I doubled up the recipe to be on the safe side. It turns out that this was a prudent choice.
The secret to Pineapple Upside Down Cake is lots of butter and lots of melted brown sugar. This sugary layer goes down first with a careful smattering of Pineapples smooshed into the gooey butter.
Then, the batter goes over the gooey pineapple layer evenly.
After baking for 30 minutes, I attempted to flop the cake out smoothly and evenly. As you can see, half of the cake ended up on the counter. My husband took this as an open invitation to eat part of the cake. After all, it's not like the staff would be able to tell any was missing!
But, the 2nd cake, came out perfectly and intact! Phew. Disaster averted.
Linda, thanks for being such a cheerful and effective accountant for the last four years.
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