Retro home

for the love of vintage collectibles

Vintage Pineapple Upside Down Cake recipe

Share:

Vintage Pineapple Upside Down Cake recipe

Pineapple upside-down cake is a classic recipe. The cake was originally made in a cast-iron skillet because it was easy to add fruit to the bottom of the skillet. Once cooked, it could then be inverted and enjoyed.

The pineapple made its appearance on the cake in 1911 when Dole Foods invented a machine to create pineapple rings. Maraschino cherries added a stunning burst of colour to the top of the cake. The first recorded recipe for a Pineapple Upside Down Cake was in 1925 in a church cookbook, and used Gold Medal flour.

Now you can make a Pineapple Upside Down Cake recipe at home in all its retro glory.

Pineapple Upside Down Cake recipe

Ingredients

Preheat oven to 350 degrees F. Grease a 9 inch round cake pan.

Combine the brown sugar, 1/4 cup of butter, and cinnamon until just mixed. Sprinkle the brown sugar mixture in the bottom of the pan. This will form a caramel layer.

Place the pineapple rings in a nice pattern in the brown sugar mixture. Add a cherry to the center of each ring.

In a large mixing bowl, cream together remaining butter until just combined.

Whisk in the egg, then add the salt, baking powder, and vanilla extract. Mix until just combined.

Add the flour, then pour in the milk. Mix until just combined.

Pour the mixture into the cake pan. Bake 50 minutes or until tester is clean.

Place a heatproof serving plate over the pan. Invert carefully in one smooth motion. Wait five minutes, then remove the pan. Serve warm if possible.

Serves: 12.

Tealmermaid's Treasure Grotto
Advertisement