The inspiration for this recipe simply came from some leftover pineapple. I had bought pre-packaged, pre-sliced pineapple and had about a cup of it left — just sitting there in its own juices. So I figured I may as well make something out it instead of letting it go bad.
I’m calling this “pineapple cake” because, although I did follow steps similar to that of a pineapple upside down cake, the cut of pineapple I used as well as the batter I created resulted in a light, fluffy, yet moist cake with the juicy fruit scattered throughout. (more…)