Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard.
Crushed pineapple and shredded carrots add sweetness and moisture, ground cardamom and vanilla extract make the cake smell heavenly, and toasted walnuts add a nice crunch to offset the tender cake.
Bake the cake in a preheated oven at 350°F (175°C) until golden. Use high-quality vanilla extract to bring out the full flavor. This versatile cake pairs well with fresh fruit or whipped cream. A rich ...