Occasion: Easter desert with Hubs and two of our very best friends.
Cake and Frosting: I have to thank Paula Deen for this one. You can find her recipe here: http://www.foodnetwork.com/recipes/paula-deen/pineapple-upside-down-cake-recipe.html. I made the cake as described, and it turned out really well- rich, moist, and perfectly pineappley. Just try to ignore the amount of butter and sugar that go into this one!!
Bonus tip: Because only the sides are frosted, you don’t get much frosting in each bite. On day #2 of eating this cake, Hubs and I decided it needed still more butter and sugar!! I whipped up a tiny batch of a basic buttercream, but substituted rum for the milk. I served each slice with a dollop on top, and it tasted just like a pina colada!