i made two of these cakes a couple of months ago for my father-in-law’s birthday. i found this recipe a few years ago and had stored it as a bookmark for safe-keeping– as it turned out incredibly well!
i prefer to use fresh pineapple, although you certainly don’t have to. i’m typically not into making pineapple upside-down cakes as you’re fairly stuck using jarred cherries– and quite honestly, jarred or canned anything is a complete turn off. however, quite a few people in our family would proudly claim this as their favourite & it easily made a lovely birthday treat.
recipe courtesy of — brown-eyed baker