Unveil luscious, syrupy goodness with the flip of your skillet!
We pay ample respect to the conventional and much-cherished upside down cake (you know the one: adorned with canned pineapple and sweet maraschino cherries). There’s just something about sweet caramelized pineapple that you can’t help but love.
However, we’ve dreamt up delightful new toppings and mix-ins for this classic skillet cake. Whether it’s by using fresh fruit, playing with fun flavors like chocolate, peanut butter, and banana, or taking fruit out altogether and making a sticky sweet pecan praline topping, the possibilities are infinite.
Without further ado, we bring you three tempting takes on the inverted cake you grew up with.
Chocolate-Peanut-Butter-Banana Upside Down Cake
For more imaginative, mouthwatering upside-down-cake recipes, order our January/February 2015 issue.