I bought a fresh pineapple along with other fresh fruit for the weekend. We never cut open the pineapple and I kept moving it around the kitchen and finally the pineapple became my centerpiece. After a couple of days I decided to make a Fresh Pineapple Upside Down Cake and this dessert was enjoyed by my lake neighbors.
You can use canned pineapple for this recipe but the fresh pineapple was amazing. There was extra pineapple so I chopped and added some in the mixture and enjoyed some for myself! The cook needs to eat too…
I used a 9×9 metal pan. My initial thought was to prepare this in a cast iron pan but mine is at home in Connecticut and I am baking this at our lake house. I do plan on making this again using my cast iron pan.
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Upside-down cakes date to the late 1800s, when cooks used skillets to make cakes because ovens were not yet reliable. But the pineapple upside-down cake first appeared in the 1920s, when Jim Dole, founder of the Hawaiian Pineapple Company, started canning up to 95 percent of his crop. This practice brought the once exotic fruit into the mainstream. When the company held a cooking with pineapple contest in 1926, more than 2,500 of the submissions were for pineapple upside-down cake.
New culinary tools also made their way into cookbooks. Roberta Ames, author of The Complete Electric Skillet-Frypan Cookbook gave a nod to Reynolds Wrap in her pineapple upside-down cake recipe when she wrote, “The Reynolds Home Economic Staff suggested the use of foil in upside-down cake. This method does beautifully, and the cake is easier to remove than if baked right in the pan.” It does indeed work beautifully, and this adaptation of Ames' pineapple upside-down cake includes this helpful tip.
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This recipe uses the white rice flour version of yellow cake poured atop a brown sugar and pineapple base. Then it is inverted after baking.
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