Cake flour vs all purpose in a pineapple upside down cake, no contest

I kept getting a dense, kinda chewy crumb with my pineapple upside down cake and figured it was my oven running hot. Last weekend I tried cake flour instead of all purpose for the first time in 6 years of baking this recipe. The texture change was unreal, light and tender, like a cloud almost. Same exact ingredients otherwise, same 350 degrees, same 35 minute bake time. The all purpose version always had that heaviness and the pineapple slices would sink weird. Has anyone else made that switch and never gone back, or is it just me?

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