Retro-favorite pineapple-upside down cake will get a simple improve courtesy of refined Luxardo cherries on this recipe from cookbook writer Cheryl Day. Deeply fruity and so-red-they’re-almost-black, Luxardos pack far more taste than the saccharine, candy-colored maraschinos seen in lots of different iterations of this traditional dessert. However don’t get too fancy: There’s no want to interrupt down a complete pineapple right here. Whereas we do consider there’s a time and place for contemporary pineapple, this cake requires canned pineapple rings, that are uniform in form, at all times juicy, and by no means out of season. For the very best taste, search for rings packed in 100% pineapple juice.
When you’ve by no means flipped a cake earlier than, you’re in for a deal with. “The shock if you unmold the cake,” writes Day in her cookbook Cheryl Day’s Treasury of Southern Baking, “is what makes [baking this style of dessert] so satisfying.” Anticipate a mosaic-like show of fruit organized artfully, however effortlessly, on high of the cake, glazed with a caramelly topping of melted butter and brown sugar that retains the dessert supremely moist and unabashedly scrumptious. Just a few issues to remember: Be sure that your serving plate is wider than the cake pan; wait till the pan has cooled barely; and invert with gusto, which helps guarantee nothing will keep on with the underside of the pan.
Editor’s observe: This recipe was initially revealed in October 2021.