We've had pineapple upside down cake together once before, and I don't want you to feel like I am playing mind games with you by offering a second one. The methods are completely different, save the upside down part, with one cake cooking the fruit in a brown sugar syrup before topping it with a runny, pourable cake batter, then the other cake I am giving you today. The latter of the two is far superior - a schmear of honeyed sugar goo slicks the bottom of the pan, followed by fresh pineapple in it's raw state and a thick, creamy cake batter to fill in the nooks and crannies.
Looking for an alternative to a simple roll for your next dinner experience? Try these dense and buttery bubble-top brioche. They may seem intimidating, but they are actually a lot easier to make than you may think. And the best part? If you have leftovers, use them to make French toast or bread pudding!