Every year on April 20th, dessert enthusiasts across the United States come together to celebrate National Pineapple Upside Down Cake Day. This deliciously sweet holiday pays homage to one of the most iconic and beloved desserts in American culinary history.
The origins of pineapple upside down cake can be traced back to the early 20th century. While the exact origins are somewhat unclear, this delectable dessert gained widespread popularity during the 1920s and 1930s, thanks in part to the rise of canned pineapple and the convenience it offered in baking.
Traditionally, pineapple upside down cake is made by layering sliced pineapple rings and maraschino cherries on the bottom of a cake pan, then pouring a sweet batter over the top. During baking, the cake rises, and when flipped over after baking, the pineapple and cherries are beautifully displayed on top, creating a stunning and delicious dessert.
National Pineapple Upside Down Cake Day is more than just an excuse to indulge in a slice of cake—it’s an opportunity to celebrate a cherished dessert and the memories and traditions it evokes. For many people, pineapple upside down cake is not just a dessert; it’s a nostalgic reminder of family gatherings, special occasions, and moments shared with loved ones.
There are countless ways to celebrate National Pineapple Upside Down Cake Day, whether you’re a seasoned baker or a novice in the kitchen. Here are a few ideas to inspire your celebration:
1. Bake a Cake: Channel your inner baker and whip up a homemade pineapple upside down cake. There are plenty of recipes available online, ranging from classic to creative variations that incorporate different fruits, spices, and toppings.
2. Host a Cake Swap: Invite friends and family over for a pineapple upside down cake-themed gathering. Ask each guest to bring their own version of the cake to share, and enjoy tasting and comparing the different recipes.
3. Try Something New: Experiment with unconventional twists on the classic recipe. Consider adding ingredients like coconut, rum, or even bacon for a unique flavor experience.
4. Share the Love: Spread joy by gifting pineapple upside down cakes to friends, neighbors, or coworkers. A homemade cake is a thoughtful and delicious way to brighten someone’s day.
5. Learn About the History: Take some time to learn about the history and cultural significance of pineapple upside down cake. You might be surprised by what you discover!
National Pineapple Upside Down Cake Day is a delightful occasion to celebrate a beloved dessert and the joy it brings to people’s lives. Whether you’re baking a cake from scratch, hosting a cake swap, or simply enjoying a slice with loved ones, take the time to savor the sweet moments and create lasting memories. After all, life is too short not to indulge in a little cake now and then!
Classic Pineapple Upside Down Cake Recipe
Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
Maraschino cherries, drained
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup vegetable oil
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pineapple juice (reserved from canned pineapple)
2 large eggs
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter over low heat. Once melted, remove from heat and evenly sprinkle the brown sugar over the melted butter.
2. Arrange the pineapple slices on top of the brown sugar in a single layer. Place a cherry in the center of each pineapple slice and in any gaps between slices. Set the pan aside.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
4. In a separate bowl, whisk together the vegetable oil, pineapple juice, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Pour the batter over the pineapple slices in the prepared cake pan, spreading it evenly to the edges.
7. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a serving plate. Let the cake cool slightly before serving.
9. Serve slices of the pineapple upside down cake warm or at room temperature. Enjoy!
Tips:
For added flavor, consider sprinkling some shredded coconut over the pineapple slices before adding the batter.
Feel free to customize the cake by adding nuts or spices like cinnamon or nutmeg to the batter.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat slices in the microwave for a few seconds before serving if desired.
Gourmet Pineapple Upside Down Cake Recipe
Prep Time: 30 minutesCook Time: 45 minutesTotal Time: 1 hour 15 minutes
Ingredients:
For the Cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
For the Pineapple Topping:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup dark rum
1 can (20 oz) pineapple slices in juice, drained, juice reserved
Maraschino cherries, drained
For Garnish (optional):
Fresh mint leaves
Whipped cream or vanilla ice cream
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. Start by preparing the pineapple topping. In a small saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbly, about 2-3 minutes.
3. Remove the saucepan from the heat and carefully add the rum. Be cautious as the mixture may bubble up. Stir until the rum is fully incorporated.
4. Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom. Arrange the pineapple slices on top of the caramel in a single layer. Place a cherry in the center of each pineapple slice and in any gaps between slices. Set the pan aside.
5. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
7. Carefully pour the batter over the pineapple slices in the prepared cake pan, spreading it evenly to the edges.
8. Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the cake to cool in the pan for 5 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate. Let the cake cool slightly before serving.
10. Garnish the cake with fresh mint leaves and serve slices warm with whipped cream or vanilla ice cream if desired.
Tips:
For an extra indulgent touch, drizzle additional rum over the warm cake before serving.
To enhance the flavor of the caramel topping, consider adding a pinch of sea salt or a splash of vanilla extract.
For a sophisticated twist, sprinkle finely chopped macadamia nuts or pistachios over the caramel before adding the pineapple slices.
Keto-Friendly Pineapple Upside Down Cake Recipe
Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutes
Ingredients:
For the Cake:
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup granulated erythritol or your preferred keto-friendly sweetener
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
3 large eggs, beaten
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
For the Pineapple Topping:
1/4 cup unsalted butter
1/4 cup granulated erythritol or your preferred keto-friendly sweetener
1 can (20 oz) pineapple slices in juice, drained, juice reserved
Maraschino cherries, drained
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray and set aside.
2. Start by preparing the pineapple topping. In a small saucepan, melt 1/4 cup of butter over medium heat. Stir in 1/4 cup of granulated erythritol until dissolved and the mixture is smooth. Remove from heat and pour the mixture into the bottom of the prepared cake pan, spreading it evenly.
3. Arrange the drained pineapple slices on top of the butter and erythritol mixture in a single layer. Place a cherry in the center of each pineapple slice and in any gaps between slices. Set the pan aside.
4. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
5. In a separate bowl, whisk together the melted butter, beaten eggs, almond milk, and vanilla extract until smooth.
6. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Be careful not to overmix.
7. Carefully spread the batter over the pineapple slices in the prepared cake pan, smoothing it out to the edges.
8. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the cake to cool in the pan for 5 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate. Let the cake cool slightly before serving.
10. Serve slices of the keto pineapple upside down cake warm or at room temperature. Enjoy!
Tips: Make sure to use unsweetened almond milk to keep the cake low in carbs.
Adjust the sweetness of the cake to your preference by adding more or less granulated erythritol.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a few seconds before serving if desired.
Not Your Grams Kitchen 