Pineapple upside-down cake, a cake that originated in the 1930s, is so named because pineapples are layered on the bottom of a cake pan, cake batter is placed on top, and once the cake is baked it is inverted so that the pineapples are on top. Though it may sound complicated, pineapple upside-down cake is actually relatively easy to make.
You can use fresh pineapple if you like but the cake is traditionally made with slices of canned, cored pineapple. It’s also common to include a maraschino cherry in the center of each pineapple ring on the bottom of the cake pan.
We like this easy pineapple upside-down cake recipe because the cake comes together easily in one bowl. After lining the cake pan with pineapple (and cherries, if desired) simply combine the other ingredients in a bowl until the batter forms. The trick to good pineapple upside-down cake is, once you bake the cake and flip the pan over, leave the pan on the cake for a few minutes so that the sugar mixture can drizzle over the cake.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.