Pineapple Upside-Down Layer Cake


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: 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!


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