Pineapple Upside Down Cake Recipe

The pineapple upside-down cake is a beloved American dessert, famous for its caramelized fruit topping and moist cake base. This classic treat features a beautiful arrangement of pineapple rings and cherries baked at the bottom of the pan, then inverted to reveal its decorative top. Learn about its fascinating history and how to bake both a traditional and modern version of this delightful cake.

The Sweet History of Pineapple Upside-Down Cake

Culinary experts and food historians agree that the pineapple upside-down cake likely originated in the United States, particularly because pineapples were readily available and a popular ingredient in the 1920s. It is characterized by its round shape, often featuring six slices of pineapple, candied red cherries, and a brown sugar glaze on top.

Early recipes for this cake were often made in skillets, likely cast iron, and cooked on top of the stove before widespread oven use. These were sometimes known as "skillet cakes." The cake gained widespread publicity after the Hawaiian Pineapple Company ran an advertisement in several women's magazines, inviting creative and original recipes using pineapple.

Food History Professor Burt Gordon, Ph.D., explains that research suggests upside-down cakes emerged around 1870. While the term "upside-down cake" wasn't commonly used until the late 19th century, this style of baking could date back as far as the Middle Ages. Before 1870, the term "cakes" was less common, with pies and tarts being more prevalent.

Dr. Gordon notes that Jim Dole, who pioneered canned pineapples, likely applied his product to an existing recipe. These early upside-down cakes were traditionally made with seasonal fruits like apples and cherries, cooked in cast-iron skillets on top of the stove. The introduction of canned pineapple and oven baking by Mr. Dole offered a novel twist, embracing 20th-century technologies and convenience.

Original 1931 Pineapple Upside-Down Skillet Cake Recipe

The oldest known recipe for a pineapple upside-down cake was printed in a U.S. government document in 1931. Here's how it was made:

Pineapple Mixture

Melt the sugar in a skillet over moderate heat, allowing it to brown slightly while stirring constantly. Add the butter and pineapple juice, and cook until a fairly thick syrup forms. Place the pineapple slices in the syrup and cook a few minutes, or until they are light brown, turning occasionally. Have a well-greased heavy baking pan or dish ready, place the pineapple on the bottom, and pour the syrup over it. Allow this to cool so it forms a semi-solid surface, then pour in the following cake batter.

Cake Batter

Cream the fat, then add the sugar, well-beaten egg, and vanilla. Sift the dry ingredients together and add alternately with the milk to the first mixture. Pour this batter over the pineapple. The batter is rather thick and may need to be smoothed on top with a knife. Bake in a very moderate oven (300-325 degrees F.) for 45 minutes. Loosen the sides of the cake, turn it out carefully, upside down. If the fruit sticks to the pan, lift it out and place it on the cake. Serve with whipped cream or hard sauce.

Modern Pineapple Upside-Down Cake Recipe

Here is a modern version of the classic pineapple upside-down cake recipe:

Ingredients for Pineapple Topping

Ingredients for the Cake

Instructions

  1. Heat your oven to 350°F.
  2. In a small saucepan, heat the butter and maple syrup over medium-low heat. Stir in the brown sugar. Increase heat slightly and stir the mixture until it comes to a gentle boil; cook for 30 seconds longer.
  3. Immediately scrape the mixture into