Last weekend was my dad's 50th birthday. For years he's requested a pineapple upside down cake to celebrate. We usually break out a box of yellow cake mix, a jar of maraschino cherries and a can of sliced pineapple and whip up a generic, yet delicious upside-down cake. The kind of cake that I imagine 1950s housewives made to serve alongside a meal of tuna noodle casserole or beside a jello mold at holiday parties.
Since this blog has given me reason to challenge my baking skills, I knew I couldn't just whip up the cake from a box. So, I did a little research and found this recipe. It's a little classier, a little boozier. The canned pineapple is replaced with a fresh ripe pineapple. Yet, it tastes very similar to the original (minus the blinding red cherries).
