Upside-down pineapple cutout cake from BraveTart: Iconic American Desserts (page 93) by Stella Parks

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Notes about this recipe

  • anya_sf on April 14, 2018

    I had to read the instructions on how to prepare the pineapple a few times before I got it, but it was actually really easy. Cutouts like these enable you to squeeze in more pineapple. I added both rum and vanilla. The cake and topping were very quick and easy to mix. I don't have a 10" cast iron pan, so I used a 12", as I think smaller than 10" would have overflowed. Plus the stated yield actually says one 12" skillet cake. The cake turned out fairly flat, but to me that's just a high ratio of topping to cake, so it's all good. It baked in 50 minutes. I was worried it would stick (you don't grease the pan), but the cake didn't, although some pineapple pieces fell out, so I had to reassemble the top. It was delicious - loved the coconut with the pineapple.

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