Traditional Pineapple Upside Down Cake gets a slight upgrade with this Cast Iron Pineapple Upside Down Cake with Basil Rum Glaze that is absolutely incredible!
I really wanted to call this blog post: brown things are hard to photograph. I actually made this cake about a month ago, photographed it, and I hate the photos even though I love the recipe. So, I sat on it. Also, it’s not that it’s just brown. I used fresh pineapple and they weren’t perfectly round and I couldn’t get too many slices in my cast iron skillet (previous one was better). I could go on and on about the imperfection of my photography on this one but I published it. Because, well, life isn’t perfect. Sometimes the photos will have to be “good enough.”
To be clear, this cake is damn delicious and in person, it was lovely. I’m a perfectionist and I’m REALLY working on my photography right now. I actually made and photographed these Open-Faced Tomato and Goat Cheese Sandwiches after I photographed this one but I held off for reasons I’ve already stated. So, I see the progress but ok.