Last night, I totally messed up the cake I was making.\u00a0 You know how pineapple upside down cake is supposed to have the pineapple at the bottom of the cake pan while baking?\u00a0 Well, mine had it in the middle.<\/p>\n
And, I was planning to mix strawberry chunks (dusted in sugar and then frozen) into the batter before I poured it over the pineapple base layer, but, of course, I forgot that step too and wound up stirring them into the already-poured batter.<\/p>\n
Oh, and I used the wrong sized pan, so it took twice as long to bake; by the time the center was done, the outside was more browned than I would have liked it to be.<\/p>\n
Basically, it was a gooey brown-sugary upside-down fruit layer cake.<\/p>\n
But, it is (was) completely devoured.\u00a0 Despite my inability to follow two simple steps, the cake still turned out well and tasted great.\u00a0 And that\u2019s why this recipe has become a staple.<\/p>\n
When they\u2019re in season, I make the cake with fresh pineapple slices and halved sweet cherries. \u00a0When they\u2019re not, I use crushed pineapple out of the can.\u00a0 For fun, I might throw in other fruit \u2013 like chopped frozen strawberries.<\/p>\n