Pineapple upside down cake combines the tart sweetness of pineapples with a buttery, brown sugar glaze atop a moist yellow cake. Historically, pineapple upside down cakes date back to the 1800’s when cakes were made in a cast-iron skillet on the stove, according to What’s Cooking America. When canned pineapple rings became available in the 1920’s, home cooks replaced other fruits such as apples at the bottom of the skillet with the pineapples, which became a hit. Today pineapple upside down cake is more commonly made in the oven, and can be stored for up to three days in the refrigerator.
Things You'll Need
Stick toothpicks all over the pineapple upside down cake.
Wrap plastic wrap loosely around the cake and plate it’s sitting on. The toothpicks will prevent the plastic wrap from touching the sticky, wet surface of the cake.
Place the wrapped cake in the refrigerator. Eat within three days.
Store the cake outside of the refrigerator at room temperature for no more than two days.
References and ResourcesWhat's Cooking America: Pineapple Upside-Down Cake
Betty Crocker: Easy Pineapple Upside-Down Cake