Exclusive: Pineapple Upside Down Cake
Your readers will love this pineapple upside-down cake baked in a cast iron skillet. It is taken to the next level with the addition of gold rum in the pineapple topping and the cake. The recipe calls for fresh pineapple, but canned pineapple slices work well too. The rum adds great flavor, but it is optional as well. The topping becomes gooey and sticky in a 10" cast iron skillet but a round cake pan works too.
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Pineapple Upside Down Cake
Exclusive kitchen-tested recipe
(39) High-resolution images + low-resolution images
(2) Ingredient shots (portrait) (1 labeled & 1 unlabeled)
(19) Process shots (portrait)
(18) Hero shots (mostly portrait, some landscape images)
The recipe word document includes a recipe card with recipe notes, substitutions, equipment, and FAQ’s
All images are immediately available for download after purchase.
Full copyright license transfers to the purchaser upon payment. I may use 1 or 2 images for my portfolio/website/and social media platforms.
Due to the digital nature of this product, no refunds will be issued after purchase. Email mary@foodblogphotos.com for any questions.
Thank you!
Mary O'Brien
