You know those friends that just always make everything they eat look SO good? For example, when they post about food on social media, you just want everything they share? Or when you go out to eat together, whatever they order is always way better than your choice? My friend from high school, Theresa, has always been that way — she has the best taste. Even as a teenager! I was such a picky eater growing up and she’d take me all over our hometown encouraging me to try saucy local tacos and Hawaiian specialities I’d never heard of. It was thanks to her that I really started trying new things — she was very convincing and ultimately it had a lasting positive effect.
She’s been vegan for years and recently sent me today’s recipe, with raving reviews. She didn’t need to tell me twice — I trust her completely! And so, I made pineapple upside down cake for the first time ever. It is SO good. And don’t be alarmed by the lack of pineapple slices that are traditionally characteristic of this cake, I happened to only have a can of crushed pineapple so it’s a little different looking. You do what you can in a pandemic! I also omitted the classic cherry topping so don’t be alarmed by the photos here — especially if you use actual pineapple slices and cherries. And whether you’re vegan or not, this cake is incredible. It’s the perfect dessert to kick off summer. Thank you for the recipe, Theresa! Enjoy.