55 Comments


  1. Those are beautiful cakes! Happy Birthday.

    • Pang

      Thank you SO MUCH, Hilda. So happy you like the post. 🙂


  2. Pang these are so beautiful!!!!! As always <3 Happy early birthday to you! I love your attitude towards growing older, and happier. So inspiring <3 I'm so happy I got to meet you at Alanna's and try your DELICIOUS shrimp fried rice! Until we meet again!

    • Pang

      I am SO HAPPY to finally meet you, too, Erika. You are every bit as lovely as I had imagined you to be and more. Needless to say, I would love to hang out with you again whenever you are in SF. 🙂

      Thank you so much for your kind words, as always, my sweet friend. Until we meet again, I am sending you XOXO with this reply 🙂


  3. Oh, Pang, these are beautiful!! I love how elegant they are and yet they seem somehow easier? Frosted cakes always take it out of me, I suppose. I love the use of the berries and the almond pairing.. gorgeous!! Happy birthday too 🙂

    • Pang

      Thank you SO MUCH, Cheryl. I am not a very good cake decorator either, so I really prefer cake without frosting. These cakes hit a home run, and I really think you will like them as much as I do.

      Thank you so much for your kind words, as always, Cheryl. You are so so so sweet.
      xoxoxo

    • Pang

      Thank you SOOOOO MUCH for your kind words, Julianna 🙂
      xoxo

    • Pang

      You are right about that, Lynn, and I am SO HAPPY you like the cakes. Thank you SOOOOO MUCH for your kind words & for being ‘here.’ 🙂


  4. Happy (early) Birthday Pang! Here’s to being happier as we get older:-) That is a beautiful cake indeed, It’s just how I imagine a ‘celebration cake’!

    • Pang

      Thank you SO MUCH, Elsa. I am so glad you like the cake; I think it will pair so well with your wonderful apple beer bread and a cup of tea. 🙂


  5. Absolutely, positively, without a doubt GORGEOUS! I love how these look both summery and wintry at the same time. You are no fool in the kitchen, my friend. HAPPY HAPPY BIRTHDAY you talented thing! 🙂

    • Pang

      Thank you SO MUCH for your kind words, Em 🙂
      You are so sweet and I am SO GLAD we are getting to know each other through blogging now.
      <3 <3 <3 that you are 'here.'

      xoxo


  6. Pang these upside down cakes have turned out incredible! I am loving that you used summer berries for them too.. I have to make the recipe!

    • Pang

      Please do make it, Thalia. I am sure you will love it 🙂
      Thank you so much for your kind words; it’s always nice to have you here.
      xo

    • Pang

      Thank you SO MUCH, June. I am so glad you like it 🙂


  7. So gorgeous !
    I love this recipe and I’ll try it as soon as we’ll get fresh fruits here in Switzerland.
    verO

    • Pang

      So happy you found me. Please do make the cake; I am sure you will like it.
      Thank you so much for being ‘here’ & for your kind words 🙂


  8. Oh my goodness, these cakes!! So incredibly beautiful — as are your words, as always 🙂 I love your attitude and philosophy towards life, it never ceases to inspire me. Thank you for your sunshine and for these lovely cakes 🙂

    • Pang

      It’s ALWAYS nice to see you here, Cynthia. Your kind words always make my day.
      Though I will trade this cake with your Budae jjigae any day.
      xoxo sending hugs & kisses from San Francisco to NY asap. 🙂


  9. These are just lovely! I would love to dive into a piece of one of these pretty cakes. Happy, happy birthday sweet Pang! You’re so talented and creative, and like Erika said, your outlook on seeing a new year of life is wonderful and positive. Keep going!! xoxo

    • Pang

      What a wonderful comment, Sophie 🙂 Thank you so much, my lovely friend.
      I am so glad you like the cakes, and I hope you make either of them soon. Let me know how it turns out when you make it, yes?

      xoxo

    • Pang

      Thank you SO SO SO MUCH for your kind words, MB.
      I am so glad you stopped by.. xoxo

  10. Pauleena

    What can I substitute vanilla paste and almond meal with if I can’t find it?

    • Pang

      Hi Pauleena,
      Thank you so much for your interest in making this cake 🙂
      I admit vanilla paste can be hard to find. If you could not find it, you can use 1 vanilla bean, split lengthwise and seed scraped, instead.
      Also, here is the link of how to make your own almond meal:
      http://www.davidlebovitz.com/2014/01/almond-flour-faqs-almond-meal/

      Happy baking 🙂
      Pang

    • Pang

      Thank you..Thank you..Thank you.. 🙂


  11. Woah! I can’t get over how beautiful the berries are on top when you turn them upside down. I love that they don’t need frosting because their berry top is bright and playful enough to make them look soooo delicious. HAPPY early birthday, my friend! Let’s please get together and spend a laughing day in the kitchen??

    • Pang

      Thank you SO MUCH for being here ‘da bomb.’ (I really do love the ‘snix’ definition.)
      You are so sweet as always, and I agree we should get together soon 😛 (check your e-mail)


  12. I wanted to tell you this long time ago- there are fantastic!! I was looking at these pictures while working haha couldn’t resist- the cakes are so cute, but the pictures Pang- a masterpiece. You’re my camera hero 😀 xx


    • Pang

      Thank you SO MUCH, Danny 🙂
      So happy you stopped by.


  13. wow! This is seriously one of the most beautiful cakes I’ve seen!!! We have some birthdays to celebrate this month and know this will be a crowd pleaser! Question for you…I don’t have the smaller cake pans. Have you tried this recipe with a larger cake pan ? Thanks for sharing your creativity…

    • Pang

      Yes, you can definitely use a larger cake pan. Though you need to add more berries and bake time. No need to add more cake mixture as (I think) you can use all the batter for one 9-inch cake pan. 🙂
      Hope it helps, Nina.


      • Finally got around to make these…and let’s just say total crowd pleaser with the entire fam. Thanks again for sharing!

        • Pang

          Yay!!!!!!! 🙂


  14. Cheryl

    The cakes look delicious and I would love to make them, but I have one question. You give the amount of sugar as 190 grams. How much is that is cups?

    • Pang

      Hi Cheryl,
      It’s a scant 1 cup. Thank you for stopping by. 🙂

  15. Lisa B

    These look amazing, and I want to make them, but I’m allergic to almonds and other tree nuts.Do you have any suggestions for substitutions?

    • Pang

      You could omit it and use 1 less egg. But since this recipe is modified from the usual pineapple upside down cake, you can use your go-to upside down cake instead. Thank you so much for stopping by, Lisa 🙂

  16. Gloria

    For those who have nut allergies, is there something that can be used to replace the almond meal?

    • Pang

      This recipe is modified from the usual pineapple upside down cake, Gloria. I think you could omit it and use 1 less egg. However, if you are severely allergic to nut and do not have time to experiment further with the recipe, I would, sadly, advise that you seek out the usual pineapple upside down cake instead. Thank you so much for stopping by 🙂


  17. How beautiful Pang. I still can’t seem to add you for some reason. I just want your post to pop up in my Reader, but there is no “follow” button.

    • Pang

      Thank you for that, Loretta. I am using the layout that, unfortunately, doesn’t provide the ‘follow’ button. I am not sure how to solve the problem you asked, but I surely appreciate you tried. 🙂
      No need to worry; I am already happy that you are here. xoxo

  18. Caroline

    At the top it does not say 2 pans (tins). A must try recipe!



  19. Christine

    Is it dry buttermilk you use or liquid?

    • Pang

      liquid 🙂

Comments are closed.