Pineapple Upside Down Cake
The Pineapple Upside Down Cake is a cake which has been baked in a single pan with a curved bottom. Once cooked the cake is left to set and then turned upside down ready to be eaten. Along with the American Pineapple Upside Down Cake, the most typical and common forms of upside down cakes include the French Tarte Tatin and the Brazilian Bolo de banana.
- ⅔ Cup of Packed Brown Sugar
- ¼ Cup of Butter or Margarine
- 9 Slices of Pineapple in Juice
- 9 Maraschino Cherries Without Stems
- 1 and ⅓ Cups of Gold Medal All-Purpose Flour
- 1 Cup Granulated Sugar
- ⅓ Cup of Shortening
- 1 and ½ Teaspoons of Baking Powder
- ½ Teaspoon of Salt
- ¾ Cup of Milk
- 1 Egg
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
For more awesome recipes, make sure tovisit our Pineapple Upside Down Cake recipe section.
Pineapple Upside Down Cake Video Tutorial
For a video demonstration, check out the video below as David takes you through his very own Pineapple Upside Down Cake recipe tutorial.
The History of the Pineapple Upside Down Cake
Although it may seem hard to believe, the Pineapple Upside Down Cake had only begun to surface in the early 1900s. Though the technique of cooking an upside down cake has been around since the 15th century where cakes were traditionally cooked in cast iron skillets. This technique made it quiet easy for the cooks to add small and large portions of ingredients to the bottom of the pan and then simply following it up by placing it over a fire to steadily cook.
In 1911, the idea of canned pineapples soon began when Jim Dole of the Hawaiian Pineapple company perfected the invention of a machine which would cut pineapples into perfectly circular rings. The pineapples would be fitted and sold neatly in simple tin cans. With the convenience of having freely accessible tinned pineapples, cooks from all across the world had slowly started to include this small yet vital ingredient into their deserts menus.
In 1925, Hawaiian Pineapple Company (now Dole Pineapple) decided to survey and ask housewives and cooks alike about creative ways in which to serve and prepare pineapples. To their surprise, a massive 2,500 recipes were submitted. This showcased enormous support and favouritism for all types of Pineapple cakes, eventually leading to the explosion of the cake we all know today – the Pineapple Upside Down Cake.
A year later in 1926, Dole Pineapple decided to capitalize on the growth and popularity of the Pineapple Upside Down Cake by running numerous national ad campaigns featuring the recipe and the cake itself – further cementing the cake into culinary history.