There isn't enough Pineapple Upside-Down Cake in this world. It could land in my lap every single day and I would still say that because PINEAPPLE UPSIDE-DOWN CAKE. It's so good. Way back in 2011 I modified it into a dip and I've been making that dip for events ever since. Because IT'S THE BEST. It ranks higher than Chocolate Chip Cookie Dough Dip and Nutella Dip and pretty much everything because it's the topping from Pineapple Upside-Down Cake but I can eat it with a spoon without having cake get in the way.
Here's the recipe again because it deserves a replay.
And because Mila has been SO VERY FOUR this weekend. Oof.
Pineapple Upside-Down Cake Dip
1 large can crushed pineapple
2 tablespoons butter
1/3 cup brown sugar
1 package cream cheese, softened
Maraschino cherries, halved
Drain the pineapple and place in a skillet over medium heat. Cook until the remaining liquid has evaporated. Add the butter and brown sugar, stirring occasionally. Once the sugar and brown sugar are fully incorporated and melty and almost caramel-ish, place the mixture in a bowl and allow it to cool completely. If you're impatient like me, just throw it in the freezer for a few minutes.
Once the pineapple mixture is cooled, mix it together with the cream cheese. Top the dip with the maraschino cherries.
Serve with cinnamon graham crackers, Nilla wafers, or whatever makes you happy.