Pineapple Upside-Down Cake<\/strong> is\u00a0a delicious yellow cake made even tastier with brown sugar crust, pineapple slices, and maraschino cherries! The pineapple cake is moist, and the brown sugar topping pairs so well with the pineapple, creating a delectable treat.<\/em><\/p>\n This is my first ever pineapple upside-down cake recipe, and it sure is a darn good one. I\u2019ve always seen the pictures and eaten it at other houses for parties but never made it for myself. Don\u2019t wait a second longer to try making this easy cake recipe for yourself!<\/p>\n Did you know this retro cake is over 100 years old? Upside-down cakes have been popular for longer than that, but the pineapple version was introduced when the Dole Pineapple Company held a pineapple recipe contest in 1926. The winner was a woman named Mrs. Robert Davis, who submitted a recipe for a pineapple upside-down cake, although thousands of people sent in a similar recipe.<\/p>\n Dole publicized the recipe in magazines and advertisements, and it became a popular dessert, especially in the 50s and 60s.<\/p>\n While there are many versions of this iconic cake, this classic recipe comes from The Fannie Farmer Cookbook<\/em> Thirteenth Edition, p. 586; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.<\/em><\/p>\n Gather the necessary ingredients as listed below:<\/p>\n You need to bake this cake in either a 9-inch cast iron skillet<\/a> or a 9-inch round cake pan<\/a>. You\u2019ll also need a slightly larger serving plate or round platter with a lip for flipping the finished cake, as there will be a sugary liquid syrup coming from the cake.<\/p>\n You could use fresh pineapple if you have the time and don\u2019t mind extra work. Most people use canned pineapple for convenience. But there is just something I love about fresh pineapple!<\/p>\n If you use fresh fruit, I recommend using a pineapple corer<\/a> to peel, core, and slice it. It is so easy and quick, producing a little more than the \u00bc cup of juice I needed, too. It\u2019s awesome!<\/p>\n I spent about $10 on it a few years ago at our supermarket, and it was worth the investment. There aren\u2019t too many times I need it, but when I do, it\u2019s such a time saver, and the cleanup is much less than using a knife. I highly<\/em> recommend it.<\/p>\n Step 1: Prepare the Cake Batter<\/strong>: Preheat the oven to 400 degrees F. Melt 8 tablespoons of butter in a small bowl. Remove from the heat and stir the milk and egg into the melted butter, beating well.\u00a0<\/p>\n Mix the flour, baking powder, salt, and granulated sugar in a large bowl with a hand mixer on low speed. (You could also use a stand mixer fitted with the paddle attachment.) Then add the egg mixture to the dry ingredients and beat until smooth.\u00a0<\/p>\n Step 2: Prepare the Skillet<\/strong>: Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. Stir in the brown sugar and continue to stir over low heat until it dissolves.\u00a0Remove from heat and add pineapple juice.\u00a0<\/p>\n Arrange the pineapple rings in a single layer in the bottom of the pan and place a cherry in the center of each; set aside.\u00a0<\/p>\n Step 3: Assemble and Bake the Cake<\/strong>: Pour batter over the pineapple slices in the skillet or pan. Bake for about 35 minutes or until a toothpick inserted comes out clean. Let the baked cake cool for 5-10 minutes in the pan on a wire rack.<\/p>\n Step 4: Flip it and Serve<\/strong>: When the cake is done, run a knife around the sides of the pan or skillet. Center a serving plate over the top of the skillet. Wearing oven mitts, carefully flip the cake, then slowly remove the pan to unmold the cake onto the platter.<\/p>\n Allow the cake to cool completely, then slice and serve with some stabilized whipped cream<\/a> (if desired).<\/p>\n Yes, you should refrigerate this cake. It contains perishable ingredients like eggs and butter that can spoil and cause illnesses. You can leave it out at room temperature for a day or two but will be unsafe to eat after that.<\/p>\n Cover the cake with plastic wrap or store it in an airtight container, then refrigerate it for up to four days. You can eat it cold or let it warm up to room temperature before serving.<\/p>\n There should be a nice puddle of sugary syrup from the cake, but if your cake is outright soggy, you have too much moisture in the cake. The canned pineapple slices and cherries are usually the culprit. Drain them thoroughly, then blot them with a paper towel before adding them to your cake pan.<\/p>\n Remove the cake from the pan while it\u2019s still warm. If you let it cool too long, the brown sugar syrup will start to harden and stick. Try heating the bottom of the pan in a shallow bowl of hot water, then try again.<\/p>\n Next time, you can line your pan with parchment paper and peel that off the pineapple topping after you flip it!<\/p>\n If you love the flavor of pineapple in your desserts, try one of these recipes:<\/p>\n When I did my original 365 days of baking, this Upside Down Pineapple Cake earned 3 \u00bd rolling pins. I used to rate everything I baked on a scale of 1-4 with 4 being the best. I LOVED it and it\u2019s been added to my list of keepers!<\/p>\n Want to Save This Recipe?<\/p>\n Enter your email & I\u2019ll send it to your inbox.\u00a0Plus, get great new recipes from me every week!<\/em><\/p>\n![\"Pineapple](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-TOP-680x453.jpg\")
<\/figure>\n![\"Pineapple](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN-453x680.jpg\")
<\/figure>\nThe history of Pineapple Upside-Down Cake<\/h2>\n
![\"Ingredients](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN7-453x680.jpg\")
<\/figure>\nWhat ingredients do I need for this delicious cake?<\/h3>\n
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![\"First](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-Process-Photos1-680x453.png\")
<\/figure>\nDo I need any special equipment for this Pineapple Upside-Down Cake?<\/h3>\n
![\"Slices](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN5-453x680.jpg\")
<\/figure>\nShould I use fresh or canned pineapple?<\/h3>\n
![\"set](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-Process-Photos2-680x453.png\")
<\/figure>\nHow to make Pineapple Upside-Down Cake<\/h3>\n
![\"Cherries,](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN1-453x680.jpg\")
<\/figure>\nDoes Pineapple Upside-Down Cake need to be refrigerated?<\/h3>\n
How do I store leftover Pineapple cake?<\/h3>\n
![\"Brown](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN2-453x680.jpg\")
<\/figure>\nWhy is my Pineapple Upside-Down Cake soggy?<\/h3>\n
What if my cake is stuck to the pan?<\/h3>\n
![\"A](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN3-453x680.jpg\")
<\/figure>\nMore Pineapple Treats<\/h3>\n
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![\"Upside](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN4-453x680.jpg\")
<\/figure>\nDo you want more delicious Cake Recipes?<\/h3>\n
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![\"A](\"https:\/\/www.365daysofbakingandmore.com\/wp-content\/uploads\/2011\/06\/Pineapple-Upside-Down-Cake-PIN6-453x680.jpg\")
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