I haven’t had a slice of pineapple upside down cake in years but recently in Hawaii I had the chance to have a taste again with sweet Hawaiian pineapple, rum and macadamia nuts. It was fantastic and I wanted to find a recipe that combine all those wonderful ingredients. This cake was so easy to make and baked in a cast iron skillet which worked out perfectly. When the cake had cooled and it was time to flip the cake onto the plate I was a bit nervous. Would the pineapple stick to the bottom of the skillet? Would the cake fall apart? How would it taste? I was ecstatic when I turned it over and it looked this good. And it tasted just as good!
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An Inspired Cook 