Pineapple Upside Down Cake – it’s fragrant, sweet, caramel-y, moist and rich – and now you have an excuse to make this delectable dessert. National Pineapple Upside Down Cake Day is on April 20th, and we’ve got a showstopping (and easy) classic recipe for this delight.
This traditional version with pineapple and caramel sauce is fragrant, soft, moist and lip-smacking good. The recipe showcases pineapple by using an old technique when cakes were cooked in cast iron skillets. Fruit is cooked on the bottom, covered by the batter and then flipped as soon as it’s finished cooking. The finished product is extra delectable when served with homemade whipped Crème Chantilly.
This cake isn’t our only upside-down concoction. In fact, we are head over heels for upside down cakes of all types. Our recipe for Apple Upside Down Cake was published in our 125th Anniversary Cookbook in 1968 and our Cherry Flip Cake was featured in our Teena in the Kitchen Cookbook, published in 1964.
Flip Tips: Take the flip seriously. Don’t try to do it too fast or without taking great care to make sure you don’t burn yourself or get the cake on the floor.
- Make sure the cake pan is cool enough before you flip. Make sure the cake is still warm enough that the fruit will separate from the pan.
- Cool the cake by keeping it in the pan but setting the pan on a wire rack for 10-30 minutes.
- Lay a flat plate over the top of the cake pan. Slowly flip the cake over onto the plate. Hit the bottom of the pan several times if needed, then lift the pan off.
- If fruit pieces remain on the pan, peel them off and arrange them on top of the cake.
Family Fun Tip: ‘Tis the season for picking berries. Top your cake with freshly picked berries from a local grower. Make it a fun family outing and find the nearest picking opportunity on www.pickyourown.org.