An Incredibly Moist, Sweet, and Utterly Divine Tropical Delight! Hey there, Jason Griffith here! There are some recipes that, ...

Pineapple upside-down cake recipe. I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month.

Once flipped and cooled, the pineapple topping and cake batter fuse together harmoniously, and the cake stays moist for days. I return to it again and again, ...

Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the pineapple juices and reduces to a thick sauce, about 8 minutes.

Bake cake until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack; let cake cool in pan 15 minutes. Run an offset spatula along edges of ...

Spread the pineapple in an even layer and roast until sticky and browned on the edges, about 1 hour for frozen pineapple and 30 minutes for fresh (stir with a spatula about halfway through roasting).