I helped at the dessert table for the church’s Girls Camp fundraiser night. Pineapple Upside-Down Cake is one of my favorites. I decided to use the recipe from my American Cake book and adapt it to cupcakes.
It was years ago when I last make one of these. If I recall, it was a fairly straight forward all-in-one dump cake. Melt butter and sugar, layer pineapple, mix the rest and pour it on top to bake. THIS recipe was crazy!
Make a separate butter sugar topping. Cream the butter and sugar, sift dry ingredients separately. Mix lemon zest and juice with sour cream, alternate that with the dry ingredients into the butter. THEN whip your egg whites and fold them in. SO MANY BOWLS!
They were totally nummers, but I’m not sure it was worth all the hassle of production.
As you can see I tried both whole rings and chopping the pineapple. The chopped version was the definite winner. It absorbed the caramel topping better and melded with the cake.