Pineapple Upside Down Cake was probably one of the first cakes I ever made at school. I think everyone remembers making one at some point in their childhood.
It’s a really easy cake to make and is sticky, moist and fruity. You can serve it warm or cold and it’s a great winter warmer pudding. Not only is it tasty but It’ll bring back all those childhood memories and it looks like a real showstopper.
Did you know that pineapples are commonly known as the queen of fruits because of their crowns on the top.
They are also considered to be a “Welcome” gift and signify friendship, hospitality and warmth so this is a perfect pudding to serve to any of your family and friends.
I always thought Pineapple upside down cake was a traditional English dish but apparently it is originally an American pudding.
It dates back hundreds of years ago when cast-iron skillets were used over open fires. To make a sweet pudding they would put fruit at the bottom of the skillet and pour cake mixture on top and then turn out the cake when it was cooked so that the fruit was on top.
They apparently started using pineapple in these upside down cakes after James Dole invented tinned, sliced pineapples in the early 1900s.
You will need:
1 x 8″ round glass dish or an 8″ round cake tin
Serve Warm for the best taste with custard, a dollop of ice cream or whipped cream.