Upside down cakes are my favorites even though at first, it didn’t like me the way I liked it. I will never forget that incident in high school during Home Economics class. We were scolded by our teacher because we didn’t make a pineapple upside down cake successfully and it”s our fault. We ended up making an upside down cake and there’s a lot of differences. The worst thing about it was that it didn’t taste extraordinarily special. In fact, it tasted like pancakes drenched in syrup.
I was the group leader that time so I felt bad. We all had our roles; and I assigned them the ingredients for our pineapple upside down cake. No one brought pineapples and no one brought maraschino cherries.
The other groups didn’t have anything to spare; so our cake looked inferior when placed beside theirs. It was probably the lowest grade I ever got for a laboratory. Well, the second lowest grade, because the first one still belonged to that baking soda cake.
That incident reminds me of this strawberry lemon upside down cake. I assure you that I was able to make this successfully. I had all the ingredients with me and my family enjoyed it.
If you want your family to enjoy it the same way my family did, please grab a copy of this recipe on the next page.
Photo and recipe courtesy of Fork Vs Spoon.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can serve this with vanilla ice cream or whipped cream on top.
