Rose's Heavenly Cakes, Page 339: Individual Pineapple Upside-Down Cakes
I didn't have the required pineapple pan or the required sized ramekins, so i baked it in a 8"-pan. However, i think a 6" pan would have been better...cos i realised the batter was too thinned out on an 8" pan. I wasn't in the best of mood either after a serious family meeting chaired by my sister. So this was more like "i want to get over and done with" cake. I didn't have cherries topping either and added glaced cherries instead to add a bit of color. As you can see the sides are bit burnt..or over caramelized..LOL!
Can't find turbinado sugar, so i substituted with brown sugar and perhaps i should have added less sugar since the cake batter 100g of cake flour vs 100g of brown sugar turned out quite sweet. The Caramel topping & the Pineapple Caramel Drizzle made it even sweeter. I couldn't wait and took a bite when it was still hot and for that moment, i thought i was going to turn diabetic! Much too sweet for my liking. Perhaps the fresh pineapple that i used was really sweet to begin with, as sweet as the canned one. My husband & daughter said the cake was good since they are both able to take sweeter desserts compared to me - but they did mentioned that it is much sweeter than what they would like. I tried the cake the next day again straight from the fridge, I think this cake tasted better when it is cold - not that sweet compared to when it is hot. I'll cut half the sugar in the batter if i do make it again. :)