Hi my name is Marzia and I’m addicted to the gooey caramel of a pineapple upside down cake. There I said it! This morning I melted butter and brown sugar in a cast iron skillet and pretended like I had full control of my life. Unfortunately, sometimes that’s not entirely true. Especially around pineapple upside down cake. I hereby surrender myself to melted butter and brown sugar, caramel-y deliciousness. As I’m typing this, my sidebar is showing a 100 calorie yogurt ad. Totally false advertising, people. I’m admitting it. We are licking the cake plate clean today. This cake is so so SO good.The hardest part was not eating three slices. Which is exactly why I did eat three slices. But in all fairness i’ve had three salads this week. Those cancel out the three slices. Good math. Don’t you love it? Now if only that would translate into the loss of one dress size. I’m making mine in a cast iron skillet. But you can definitely cook the caramel in a sauce pan and then transfer it to a round baking pan. I’m using pineapple chunks. You can use slices if you like. It is totallly up to you. The beauty of this all is that regardless of the pan or the cut of pineapple, the cake is extremely soft and airy. YUMMA. NOM. NOM. Cross your fingers and pray for a good flip. And of course I did get a good flip. Only I was totallllly mesmerized by the bubbly brown caramel and forgot to take a picture! {insert Face Palm here} What? I alreadyyy admitted I have a prob-lem. Recipe slightly adapted from The Gourmet Cookbook
