We had some cool rainy weather last week and I was inspired to bring some color into the house. The last of spring blooms we picked from the garden helped bring some much-needed cheer and the over-ripening pineapples I bought from the market on special were calling to me. Pineapple upside down cake was my grandfather Bing’s favorite cake. The version I had a child was made with canned pineapple and maraschino cherries. Not a fan of commercially canned foods (you know, devoid of any nutrients and such), I wanted to try a whole grain vegan version with fresh fruits. Red raspberries do the trick quite nicely for that pop of bright red color. Letting the pineapple fully ripen-you will smell its intoxicating aroma-allows for a better-flavored cake.