PINEAPPLE UPSIDE DOWN CAKE DAY!!!

Pineapple upside down cake

  1. The term ‘upside down cake’ wasn’t used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.
  2. The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.
  3. The classic American ‘Pineapple Upside Down Cake’ dates to sometime after 1903, when Jim Dole invented canned pineapple.
  4. The Hawaiian Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer’s School, Good Housekeeping and McCall’s magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year.
  5. The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.
  6. Caribbean Indians placed pineapples or pineapple crowns outside the entrances of their homes to symbolize friendship and hospitality.
  7. The Spanish explorers thought pineapples looked like pinecones, so they called them “Pina.” The English added “apple” to associate it with juicy delectable fruits.
  8. Pineapple, “halakahiki” in Hawaiian, meaning foreign fruit, has been grown in Hawaii since the early 1800’s.
Recipe
1 Yellow cake mix
1 1/4 cups water (for cake mix)
1/2  cup butter, melted (for cake mix)
3 eggs (for cake mix)
1/2 cup butter (for topping)
2/3 cup packed brown sugar
 Whipped cream for garnish, if desired
9 maraschino cherries 9 without stems (optional)
9 slices pineapple from 14-ounce can, drained
  • Preheat oven to 350° F. Spray bottom and sides of 9 inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven. Remove from oven and sprinkle with brown sugar. Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • Bake cake at 350° F for 45-50 minutes, 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 drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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