Pineapple upside-down cake is a beloved American dessert that has been around for about 80 years. The cake is made in a cast iron skillet with pineapple rings, cherries, and a brown sugar glaze. It can also be made with other fruits.
A uniquely American dessert cooked for the first time in a cast iron skillet, pineapple upside-down cake is one of the nation’s most beloved desserts. This cake has been around for about 80 years and is still popular. Box cake mixes still print upside-down cake recipes on the sides, and the recipe also appears on cans of pineapple rings.
A pineapple upside-down cake is a moist yellow cake and when inverted onto a plate, has pineapple rings on top, each with a maraschino cherry in the center. A brown sugar glaze also covers the cake.
As mentioned above, the upside down cake has been around for quite some time. One of the earliest mentions of this cake comes from a Seattle, Washington cookbook published in 1924. An upside-down cake recipe appeared in a Gold Medal Flour in 1925. Canned pineapple has been readily available ever since , It is very popular. Also, most cooks had a cast iron skillet in their kitchens, even if they didn’t have fancy bakeware. Therefore, a cake that could be baked in the oven or on the stovetop was a good recipe. The pineapple rings and cherries arranged on top of the upside-down cake made for an appealing dessert even novice cooks could tackle.
The pineapple was introduced to the United States in the mid-19th century and was an instant hit. Most people found they liked pineapple, and storing it was a good way to get fresh fruit for those who were rarely able to get hold of it. It was only natural then that recipes with those pineapple rings became popular. The upside-down cake has become a hit at parties and celebrations nationwide.
An upside-down cake starts with a cast iron or other heavy, ovenproof skillet. The brown sugar glaze is started in the pan with the butter and dark brown sugar. Once this mixture has melted over low heat, the pineapple rings are placed on top. The cherries are then placed cut side up, into the pineapple rings. The cook then turns the yellow batter (sometimes flavored with pineapple juice from the can) into the pan and spreads it evenly across the surface. The pan goes into the oven, heated to 350 degrees Fahrenheit (175 degrees Celsius), and the cake is baked for 25 to 30 minutes, or until a cake tester comes out clean.
The cake can rest for 5-10 minutes after it is removed from the oven. The cook then runs a knife or spatula around the edge of the pie and places a large platter on top. The pan is inverted and the cake should spill out onto the plate, with the frosting spilling over the top and down the sides. It should be served hot. Upside down cake can also be made with peaches or other juicy fruits like plums or strawberries.
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