In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.
'upside down cake' on Serious Eats
Though Concord grapes are lovely with spices, I wanted to showcase their perfectly purple flavor with a fairly plain base, and I love the flavor and color combination of grape and lemon.
Who says upside-down cakes are just for pineapples? Make a summer-worthy version using blueberries.
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
This cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze.
What happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melty candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing.
A boozy, rich, chocolate stout-flavored pineapple upside-down cake.