Pineapple Upside Down Cake hit peak popularity in the 1950’s, and is just as pretty as it is easy to make. This version of the classic dessert is made from scratch and features a light and tender white cake topped with a caramelized sugar topping, canned pineapple slices, and maraschino cherries.
When envisioning vintage desserts it is hard not to think about a Pineapple Upside Down Cake. The classic cake has not lost any of its appeal. And it is easy to see why; the cake requires no special kitchen tools, it is absolutely dead simple to make, and when the cake is inverted onto the serving platter presentation is really quite impressive.
Upside down cakes have a long history, dating all the way back to the middle ages, but pineapple upside down cake came into its own more recently.
In 1925, the Hawaiian Pineapple Company (which would later go on to be Dole) sponsored a contest calling for pineapple recipes. The top 100 recipes were promised a $50 prize, and would also be printed in a cookbook. The contest was judged with notables from the Fannie Farmer’s School, Good Housekeeping, and McCall’s Magazine. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside-down cake. The company decided to ride the wave of the pineapple upside down cake trend and run an ad about the flood of pineapple upside-down cake recipes it had received, and the cake’s popularity only increased! Making pineapple upside down
Pineapple upside-down cakes began appearing in magazines, cookbooks, and advertisements fairly regularly. The Island Fever that swept over America in the 1950’s and 60’s can probably be credited to a certain extent to the Pineapple Upside Down Cake ‘s rise to peak popularity during that time period.
It seems there are two types of pineapple upside down cakes; Those that have a dense almost biscuit-like cake, and a lighter and fluffier cake version, typical of the results you would get if you used a cake box mix.
Pineapple Upside Down Cakes hit peak popularity around the same time boxed cake mixes, and many home cooks adapted their recipe to utilize the convenience of a boxed cake mix, and pineapple upside down cake made with a boxed mix is just how some families know and love pineapple upside down cake.
And honestly, up until recently the bulk of my pineapple upside down cake making, included a box of Pineapple Supreme Cake Mix.
But, I wanted a cake made from scratch that would be moist and enjoyable to fans of the fluffier cake version but would have more “made from scratch” characteristics.
This cake is adapted from a recipe I found on Delish, this Pineapple Upside-Down Cake is super easy to make, and the end product is very pretty. I like to really go all out with the maraschino cherries, I feel like the bright red jewel tones add the vintage charm of this cake, but if you prefer you dessert to not have red dye, there are a few companies that make maraschino cherries that are free of artificial colors, dyes or flavors, or if you totally want to skip the cherries you can replace them with pecans.
Prepare topping first:
Prepare the cake
Amount Per Serving: Calories: 514