Pineapple upside down cake is a classic dessert that has been enjoyed for generations. It’s a sweet and tangy treat that’s perfect for any occasion. In this post, we’ll explore the steps to make a delicious pineapple upside down cake that will wow your friends and family. This post has been updated for 2024.
What is the History Behind the Pineapple Upside-Down Cake?
All I know is that the pineapple upside-down cake is so very retro.
Legend has it that this cake has been around since the the 1920s, but there’s no exact date for its creation. However, the sleuths at Quaint Cooking have shared that the earliest mentions of this sweet treat was in a 1924 Seattle charity cookbook, where it went by the name Pineapple Glacé.
What Are the Key Ingredients in a Pineapple Upside-Down Cake?
I’m not exactly a master chef, but even I know that adding fruit to baking can be a real headache. In the end, it was a little underdone but it was definitely this baker’s fault.
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- Vegetable oil and eggs called for on cake mix box
- Water called for on cake mix box
See the entire recipe at Easy Pineapple Upside-Down Cake at BettyCrocker.com
What Toppings Pair Well with this Cake?
Some classic recipes call to top the cake with sweetened whipping cream but the caramelized fruit and glaze is enough of a showstopper so you might consider keeping it naked.
Storing Leftover Pineapple Upside-Down Cake
If you’ve managed to resist devouring your pineapple upside-down cake in one go, here’s the deal: You can leave it out at room temperature for a couple of days. But, if you’re dreaming of indulging in the leftover goodness for more than that, slide it into the fridge. Remember to wrap it up tight, so it doesn’t dry out.
More Fun Summer Recipes!
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