I swear I’ve posted this on my blog before. I’m sure of it. Where it has gone and why I cannot find it are beyond my comprehension. I just don’t understand. Maybe it’s lost in my unpublished drafts somewhere. Who knows. I’ve been making this pineapple upside down recipe for at least ten years. It started with a recipe from The Pampered Chef, and it has morphed into this over the years. I made it on Easter, when I found inspiration in a box of yellow cake mix and didn’t have enough eggs. I’ve made it lots, and it has never turned out badly. My mouth is watering even to think about it. Yum! A note about the method – This cake is baked in a large skillet. You’ll need one that is oven-safe up to at least 350.
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