Tomorrow is my friend Matthew’s last day at work. 😦

He asked me so very politely (seriously, so polite) if I would be interested in making him a Pineapple Upside Down cake for his last day. How can you say no to such a request?

I had never made a pineapple upside down cake before, and I can’t for the life of me figure out why. It was super easy, and it looks so cool when it’s done.

I used an Alton Brown recipeΒ (even his recipes are sexy), and make only two small modifications:

  • I added rum instead of pineapple juice (duh)
  • I made a warm syrup of pineapple juice and the cooked brown sugar that stuck to the pan, and drizzled it over the cake after removing it from the skillet

The proof of the pudding is in the taste, as they say (and yes, that is the CORRECT phrase thankyouverymuch), so I am looking forward to trying this tomorrow.

But I am sad that Matthew will be leaving. He really made our office fun for the last few months. Which is a feat.

Bon voyage, Minty (and wife Jennifer). Our loss is Chicago’s gain. Best of luck in your exciting future endeavors!

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Before pouring the batter over the pineapples
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Done! Look at that beautiful cooked sugar…