Americans have been enjoying this springtime cake since the early 1900s when many cakes were made in cast iron skillets. (The skillet could be put in a wood burning stove oven without harming it.)
To make a Pineapple Upside Down Cake, line the bottom of a cake pan with pineapple rings. A cherry is then placed in the center of each ring followed by a butter and sugar mixture. Cake batter is then poured over the pineapples and baked. When the cake is done, it is turned upside down onto a platter before serving, revealing a delightful and delicious masterpiece. [courtesy National Day of Calendar]
I remember baking one of these cakes when I was about 13. Having grown up in a 4-H household I learned to bake by watching my older sisters. I can still feel the delight of turning the pan upside down and removing it to reveal the caramelized brown sugar over the pineapple. It was so pretty and smelled heavenly. I also remember you have to cut the pieces with a very sharp knife in order to not tear the pineapple.
During the ’60’s this cake was a standard at baby and wedding showers in my area because it was so attractive and easy to make. I haven’t had one in years. Maybe the next time I host my sewing group I’ll make one. I’m sure it would get eaten and it would bring back lots of memories for the group to share. A little dab of whipped cream on top makes it even prettier.