Although I’m a child of the 70s, I’d somehow gotten this far in life without ever having pineapple upside-down cake. Weird, right?
When I realized it was the perfect dessert for a New Year’s Eve celebration that included 70s-friendly fondue, I figured I’d make a pineapple upside-down cake. It was very easy and very good! I used this recipe, with the following changes: (1) decrease cardamom to 1/2 teaspoon; (2) use canned pineapple rings because we couldn’t find a pineapple that was ripe at the last minute — canned pineapple also provides the juice, so that’s cool; (3) adjust for high altitude — decrease baking powder to 1 1/2 teaspoons and decrease sugar (in cake, not topping) to 3/4 cup; (4) use spiced rum because that’s what we had; and (5) sprinkle cake with rum after the kids get their slices.
Everybody had seconds, so I think that means the cake was a hit. I’ll definitely be making it again.
Also, if you were wondering, yes, toddlers like fondue as much as they like messing with the fondue skewer things. (Recipe here — we omitted the cherry brandy, because who has cherry brandy sitting around and who wants to buy cherry brandy just to have a tablespoon to put in the cheese fondue you make once every 10 or so years.)
Also, happy new year!!