My husband, Marcus, insisted I add maraschino cherries to this recipe. I didn't want to. Too trashy, too sweet, too processed, I thought. But he absolutely insisted and I could see that it had something to do with nostalgia and the pineapple upside down cakes of his boyhood, so I indulged him. I like french onion dip made with Lipton soup mix. No one is going to change my mind with fancy caramelized onion from scratch dip. So I gave him his bright red cherries.
I was very skeptical of my ability to pull this off. An upside down cake? Oh dear. I can hardly even make a right side up cake. But it was super easy.
I let the cake cool and then called Marcus up for the big reveal. We flipped it over and it slid right out of the pan with perfectly caramelized edges. I served it with ice cream. Marcus' only critique was that he wished there was less cake and more top.