A quick cooldown ensures this cake doesn’t lose its top.
By America's Test Kitchen | May 25, 2012
<< Back to Article: Secrets to Perfect Pineapple Upside-Down Cake
Yum! Just like my grandma used to make
Fabulously moist cake! I added some shredded coconut to the pineapple, which absorbed more of the butter than I would have liked. Next time I’ll just add a little more butter the the butter and brown sugar base.
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A flavorful, spreadable cream cheese is a great alternative to butter. We like to use it on quick breads-such as zucchini bread or date-nut bread-or on muffins.
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