It is said that the pineapple originated in the Caribbean Islands from a shipwreck. The pineapple carried by an ill-fated Spanish ship was washed ashore. It was carried onboard, because the Spanish explorers ate it to prevent scurvy x96 a disease that causes Vitamin C deficiency.
The pineapple upside down cake was first recognized in 1924, in a fund-raising cookbook and again in 1925 in a Gold Medal Flour ad. In 1936, Sears Roebuck added it to its catalog; making is a familiar staple of American culture.
A pineapple upside down cake begins with a layer of sweet pineapple that is syrupy and glazed in butter at the bottom of a heavy skillet. This is topped with a cake batter and baked. After baking, the creation is flipped over, producing a beautiful upside down pineapple cake.
The most popular batter used in a pineapple upside down cake is a buttermilk mixture. It can be baked in a skillet or a square cake pan. The cake pan tends to hold more fruit if it is square, and it is easier to flip the cake in a square pan.
Basic ingredients include pineapple rings, butter, maple syrup, and light brown sugar, pitted cherries. The cake is made with butter, sugar, eggs, buttermilk, maple syrup, vanilla extract, flour, salt, baking power, baking soda and cinnamon.
Believe it or not, the pineapple upside down cake is a favorite of many to serve on April Fools Day. Some serve this tasty treat with ice ream and/or whipped cream. Keep in mind that although pineapples are a favorite, the upside down cake can also be made with other fruits including pears, cherries, applies, etc. The cake is best enjoyed when it is served warm.
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