Unveil luscious, syrupy goodness with the flip of your skillet!
We pay ample respect to the conventional and much-cherished upside down cake (you know the one: adorned with canned pineapple and sweet maraschino cherries). There’s just something about sweet caramelized pineapple that you can’t help but love.
However, we’ve dreamt up delightful new toppings and mix-ins for this classic skillet cake. Whether it’s by using fresh fruit, playing with fun flavors like chocolate, peanut butter, and banana, or taking fruit out altogether and making a sticky sweet pecan praline topping, the possibilities are infinite.
Without further ado, we bring you three tempting takes on the inverted cake you grew up with.
Christy Jordan’s Pecan Upside Down Cake
Chocolate-Peanut-Butter-Banana Upside Down Cake
Right-Side Up Pineapple Crumb Cake
For more imaginative, mouthwatering upside-down-cake recipes, order our January/February 2015 issue.
