Her trick for a perfectly caramelized cake is genius.
One dessert that caught my eye was her mother’s pineapple upside-down cake.
In the book, Reba writes that “Mama loved to make this.”
And that as a kid, Reba thought the dessert was “the height of fancy cooking!
I put her mama’s recipe to the test, and here’s what I thought.
Here’s a quick look at how to make the recipe that Reba grew up with.
What Does Reba’s Pineapple Upside-Down Cake Taste Like?
Pineapple upside-down cake is a decadent combination of vanilla cake,juicy pineapple, and buttery caramel.
The topping adds moisture to the finished cake and the fruity pineapple perfectly balances the rich caramel sauce.
It’s anostalgic dessertthat was popular in the 1960s and is still a favorite today.
I loved how caramelized and crispy the edges of the cake got in the cast iron pan.
I thought it was best served warm with a generous scoop of whipped cream on top.
I can totally see why this is a family heirloom recipeand I can’t wait to make it again.
