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Message: <blockquote data-quote="CleverNickName" data-source="post: 9650421" data-attributes="member: 50987">I almost posted this in the Pineapple Express thread, but reconsidered at the last moment.Now I know you've heard of Pineapple Upside-Down Cake; it's an American classic.  But did you know that you can make any canned fruit into an "upside-down cake"?  It's true!  You don't even need a separate recipe; just swap out your fruit of choice for the pineapple.  You'll still cream the butter and sugar together, still drain the canned fruit and reserve the syrup, still arrange the fruit in the skillet, etc.  Sure, you can experiment with complementary spices if you want, or not, but the process is always the same.The classic: canned pineapple and maraschino cherries:[ATTACH=full]404268[/ATTACH]But how about canned peach slices:[ATTACH=full]404269[/ATTACH]Why not pears?  (and add a pinch of nutmeg?)[ATTACH=full]404270[/ATTACH]Wanna get weird with it?  Canned fruit cocktail works too![ATTACH=full]404271[/ATTACH]Maybe you don't like canned fruit?Maybe you'd prefer fresh or frozen?*No worries, cherries have you covered![ATTACH=full]404272[/ATTACH]Or strawberries; they're gonna be in season soon...[ATTACH=full]404273[/ATTACH]*fresh/frozen fruit doesn't have any syrup, obviously.  If the cake recipe calls for adding the fruit juice/syrup, you'll need to macerate the fruit with a bit of sugar first.  It's an added step, and it's a bit of a hassle, but it is so worth the trouble.Let's get those summertime cakes in the oven!</blockquote>

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