I've tried quite a few Upside Down Pineapple Cake recipes. This recipe, courtesy of Simply Recipes, is hands down the best. The cake itself is heaven and the topping is rich and delicious. It is divine when served with whipped cream.
A few notes: There is an option of using either all purpose flour or using a mix of all purpose / cake flour / ground almond. I have always used just the regular all purpose flour and the cake turns out incredible.
In the original recipe, the brown sugar mixture for the topping is prepared on the stove and brought up in heat until it is bubbling. I usually just melt the butter and brown sugar, stir well, and call it good, either in the microwave or on the stove top. I just note this now if you were wondering if you could save a few minutes to skip that step. I do and it turns out great anyways.
The rest of my notes are regarding to how I prepare the cake.The original recipe uses a 2 inch deep cake dish. I prefer a thinner cake so I split the batter in two and use two slightly smaller cake plates (1 1/2 inch deep plates). Since I split the cake in two, I double the topping and divide it between the two plates.
My cook time is less than the original recipe because my cakes are thinner. If you prefer to only make one large, extra deep cake, please follow the original recipe at Simply recipes.
Overall I just like making two cakes instead of one because I feel like the cake to topping ratio is perfect that way, and you also have one cake to keep for yourself and one to give away to a friend. Enjoy!
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