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.
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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.