I remember the moment of anticipation just before my mother turned a pineapple upside-down cake out of her cast iron skillet. I would think to myself, would it reveal those perfectly round pineapple slices in a shiny rich brown sugar topping or would it stick and make a gooey mess? Thankfully, it usually came out beautifully and I breathed a sigh of relief!
Although early settlers made upside-down skillet cakes with whatever fruits and nuts they had available, food historians agree that pineapple upside-down cake is a product of twentieth century America. Soon after canned slices became available in the early 1900’s, pineapple upside-down cakes, started turning up in cookbooks, ads and recipe contests and have continued to be a national favorite ever since.
These days there is no limit to the flavors that can be combined to make a fun upside-down cake and convenient mixes can help you turn one out in a flash. Pineapple Upside-Down Corn Meal Cake is a delectable twist on the classic. Pineapple packed in its own juice combines with a rich buttery corn meal cake to create a fresh flavor and moist texture that brings this favorite into a new age. Just right for brunch, Peachy Blueberry Upside-Down Cake is easy to make using Martha White® Blueberry Cheesecake Flavored Muffin Mix and fresh or frozen peach slices.
The upside-down cake – whether you select a classic recipe or one of the above-mentioned updated versions – is certain to be a sweet addition to your next family meal or festive gathering.
Do you make a traditional upside-down cake or do you make your own version?