Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.
I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor! Ricotta cakes are more moist than traditional cakes, so this experiment worked out well. I also added blueberries, but it’s not necessary. It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.
I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.
The cake was super easy to get out of the skillet and toss on a platter as well.