Get That Pineapple Extra Dry: The secret to a crispy topping is super dry pineapple. Canned works best because it’s less juicy, but if you’re using fresh, pat it down thoroughly with paper towels.
Storage: I like to cut the cake into serving sizes and then store in an airtight container in the fridge. Easy access and looks more appetizing.
Mix It Up with Toppings: Feeling adventurous? Sprinkle in some chopped pecans, maraschino cherries, or—hear me out—crumbled bacon for a sweet-salty twist!
Which pan to use? A darker metal pan will get crispier edges! 9X9 works well. I’ve also used a bunt and round pan which also works.
Butter Hack: Warm your milk before adding the melted butter to keep everything smooth and dreamy.
Easy Release: Spray the sides of your cake pan with nonstick spray (like Pam) before adding the pineapple. This ensures your cake slides out effortlessly.
Microwave Magic: Want that crispy edge every time? Pop a slice in the microwave for a quick reheat.
vegan Friendly: swap out the butter and milk for dairy free options like oat milk or margarine.
Got a fun twist on this recipe? Share it in the comments below—I’d love to hear how you make it your own! Happy baking!
Low-Key happiness 
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