Frozen Pineapple Upside-Down Cake
Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make--but it's worth it.
Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze).
Equipment: 9-inch springform pan
Kitchen Tips: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
2 1/2 other carbohydrate, 1 fat