Pineapple upside-down cake is a classic dessert that has been enjoyed for generations. The origins of this sweet treat can be traced back to the early 20th century when it became popular in households across America. The cake is traditionally made by placing pineapple slices, cherries, and a brown sugar glaze at the bottom of a cake pan before pouring the batter on top. When the cake is baked and flipped over, the fruit and glaze create a beautifully caramelized topping.
The combination of tangy pineapple, sweet cherries, and moist cake has made pineapple upside-down cake a beloved dessert for many. Its history is rooted in home baking traditions, where families would gather around the table to enjoy a slice of this delicious treat. Today, pineapple upside-down cake continues to be a popular dessert choice for special occasions and gatherings.
Whether you enjoy it warm with a scoop of vanilla ice cream or as a sweet indulgence with your morning coffee, pineapple upside-down cake is sure to delight your taste buds. So, why not try baking this classic dessert yourself and savor a slice of history with each bite?
PREPARATION: 35 minutes - make 8 to 10 servings.
EQUIPMENT: 3-quart stainless Mixing Bowl, Large Skillet
INGREDIENTS:
- · 20-ounce can pineapple slices - reserve liquid.
- · ½ box pineapple upside-down cake mix, or yellow cake mix
- · 2 whole eggs
- · 1/3 cup butter
- · ¾ cup raw sugar
- · 8 to 10 Maraschino cherries
DIRECTIONS:
Drain pineapple juice into a measuring cup. In the 3-quart Mixing Bowl, combine ½ box cake mix with eggs, and ½ cup pineapple juice. Mix well and let stand for about 5 minutes. Mix again and let stand another 5 minutes.
In the Large Skillet, melt the butter over low heat, turning to coat the skillet up the sides to near the rim. Allow the skillet to cool slightly and dust the bottom and sides with sugar. Drain pineapple rings on paper towels and place in the bottom of Skillet, place a maraschino cherry in the center of each pineapple. Pour cake batter into the Skillet.
Cover, close the vent, and cook over medium heat for 5 minutes, reduce the heat to low and cook for 25-30 minutes. Test for doneness using a toothpick.
Invert a large cake plate over the skillet, turn quickly and lift the Skillet from the cake. Serve warm or cold.
Variation Apricot Upside-Down Cake
PREPARATION: 1 hour – makes 8 to 10 servings
EQUIPMENT: 13-inch Chef Pan
INGREDIENTS:
- · 1 stick (115 g) margarine or unsalted butter
- · 1 cup light brown sugar
- · 14.5-ounce can apricot halves drained, and juice reserved.
- · 8-ounce can of crushed pineapple, drained and juice reserved.
- · 1 teaspoon cinnamon
- · ½ teaspoon nutmeg
- · 1 stick unsalted butter
- · 1 cup sugar
- · 2 eggs, beaten.
- · 1 cup flour, sifted.
- · 1½ teaspoon baking powder
- · ½ teaspoon baking soda
- · ½ teaspoon salt
- · ½ cup buttermilk
- · 1 teaspoon vanilla
DIRECTIONS:
In the 13-inch Chef Pan, melt butter, covering the sides of the pan. Add brown sugar and ½ cup (120 ml) apricot juice to butter. Simmer for about 5 minutes or until slightly thickened. Arrange apricot halves in the pan; sprinkle crushed pineapple over apricots, and sprinkle with cinnamon and nutmeg. Remove from heat and set aside.
In the Mixing Bowl, cream butter, and sugar, add eggs, and mix well. Alternately add flour, baking powder, baking soda, and buttermilk, mix well. Add vanilla last. Pour batter over the fruit mixture. Cover, close the vent, and cook over low heat for 45 minutes. Cool slightly, insert onto a cake plate, and serve warm with ice cream