Background:

From before the 19th century, many people used skillets or large pans to bake cakes before flipping them upside down to serve due to unreliable ovens. As a result, they were called “skillet cakes” up until 1923, when the term “upside down cake” was first recorded. At this time the most popular toppings were seasonal like apples, cherries, or prunes.

The use of pineapples was popularized when in 1925, the Dole Company sponsored a pineapple-recipe contest to promote the product, bringing to life the famous dessert we are familiar with today. It’s a relatively simple but sweet recipe to make in celebration of National Pineapple Upside-Down Cake Day on April 20.

What you’ll need:

There are many variations of this recipe, but at its core is a vanilla cake topped with caramel and fruit. As such, many substitutions are available for the fruit components.

2 cups of AP flour

3 eggs

½-1 cup of sugar

1-2 tsp vanilla extract

½ cup vegetable oil

~2.5 cups of pineapple juice (or use the juice from a can of pineapple)

6-7 pineapple slices (or one 20-oz can)

½ cup brown sugar

2 tsp baking powder

Maraschino cherries (optional)

Part 1:

To start, preheat the oven to 380°F. Place the cake pan (or any pan) on the stove on low heat and melt a few slices of butter until the bottom of the pan is evenly covered. Then, add in the brown sugar and stir until a thick, uniform caramel forms and covers the base before turning off the heat. 

If using cupcake molds, pour a thin layer of caramel at the bottom of each one and place a slice of pineapple and a maraschino cherry. If using the cake pan, just arrange the pineapple slices on top as desired and place a cherry in the center of each one.

Part 2:

To make the cake batter, crack 3 eggs into a bowl and beat on high for about a minute or until thick. Then pour in the oil and continue to combine before adding the granulated sugar and thoroughly mixing. Add in the pineapple juice and vanilla extract and continue to mix until smooth. Finally, begin to slowly incorporate the flour and baking powder until there are very few lumps.

Part 3:

Simply pour the batter over the caramel base and smooth down with a spatula until it evenly covers everything. Try to be gentle and avoid displacing the fruit. Place in the oven and cook for approximately 30-35 minutes. 

Note that the cooking time may vary depending on the amount of batter and the material of the tray used. When finished, poke a toothpick into the center of the cake, which should come out clean, and the edges should be a golden brown.

Part 4:

Once cooled, flip the cake upside-down onto a tray or plate of some kind. You may need to slide a knife around the perimeter to loosen it. In doing so, the delicious pineapples and caramel end up on top of a golden cake.

Store in an air-tight container for up to a week. If storing in a cool place, let it soften for about an hour before serving.

Have fun enjoying National Pineapple Upside-Down Cake Day and happy baking!

Sources:​​​​https://www.thedailymeal.com/1316118/pineapple-upside-down-cake-origins/