Pineapple upside-down cake from The America's Test Kitchen Family Cookbook, Third Edition: More Than 1,200 Kitchen-Tested Recipes by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on May 17, 2014

    Excellent cake, made with a whole fresh pineapple and 12 T of butter, so it is quite rich. The topping and the cake were two distinct layers, i.e., the cake did not get soggy from the topping, and yet they stayed together when flipped and stayed that way afterwards. I made it in my 9" cast iron skillet.

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