This wasn't a cake I set out to make. I just happened to have a large amount of fresh pineapple at home. Never having a pineapple upside-down cake before, I don't really know which recipes are good and which are not. I found one on the Epicurious website that look pretty good. And what's exxtrrraa good about it is that Smitten Kitchen also did the same thing. I can see how other people like it then.
I know I don't like the cake very sweet, so I reduced the amount from one cup to a half cup, and it was really perfect for me. And since I don't have any cardamon on hand, I substituted it a teaspoon of cinnamon. It was silly of me, because after mixing in the cinnamon and being busy with other things, I saw brown specks in my flour and wonder what they are. Cinnamon!However, I figured, cinnamon alone might be a bit boring. Hence, I added the zest of an orange and it really made this cake flavorful and fresh.
The pineapple pieces are caramelized in a pan with some sugar and a teeny bit of water separately before arranging in the cake pan. That's why it's more of a golden color, and this also avoided using lots of butter too. Sweet and sour, and so good. ^-^
Oh yeah, no rum in this cake. (-___-)Booooo. The kids have to eat too.
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