I can’t remember how many times I ate my aunt’s upside-down cake as a child, but one thing is for sure: I ate it a lot! This is a modified version of her 40+ year-old recipe. The original version uses apples, and its deep caramel flavor coupled with the refreshing lemon undertones makes it simply unbeatable as a dessert.
I recently went back in time and rediscovered this cake. I had bought several pineapples from the local grocery store and was tempted to use them in a cake, which would have made a nice change from our usual way of eating pineapple (fresh, on its own). I fondly remembered how my aunt sliced apples picked fresh from her countryside orchard to use them in this dessert. And then, the penny dropped: Why not recreate my aunt’s upside-down cake with pineapple instead of apples? With my cooking dilemma solved, I went straight into the kitchen. 🙂