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The magic of pineapple upside down cake happens because pineapple at the bottom of the pan cooks with plenty of butter and sugar, becoming a fruity, drippy, caramelized glaze. When the cake is removed from its pan and the pineapple bottom becomes its top, sweetness of the glaze tends to seep down into the cake, making it extremely moist. Any kind of fruit can be used to make an upside-down cake. Pineapple is the American classic, and peach upside-down cake is popular in the peach-growing country of Georgia and South Carolina. (In France, the favored fruit for upside down cake is apples: tart tatin.)