Pineapple upside down cake is an iconic classic. I absolutely love the little rings of pineapple, the cherries, and the gooey, sweet layer on top mixed with a hint of vanilla. I hadn’t had a slice in years until I started testing this cake, and I’m so excited to give you this recipe!
When I first set out to test this cake, I had all the ingredients except the coconut sugar. I did have organic cane sugar in the pantry because I use that to make kombucha, so I went ahead and used it. The cake came out perfectly. Of course I prefer to use coconut sugar, or something equivalent, so I then tested the cake with coconut sugar. The cake with coconut sugar is still very, very good, but I’ll be honest, if you want a pineapple upside down cake that tastes just like the conventional variety, use the organic cane sugar.
You can use either canned organic pineapple rings and organic cherries, or cut fresh pineapple pieces for the top layer of the cake. I tested both, and either option works just fine, but the cherries and pineapple rings provide a little more pizazz.