This recipe is light, moist and easy to throw together from the contents of your pantry. A bundt pan makes the perfect vessel for this pineapple upside-down cake, topped with cherries for a retro classic which is sure to please.
Why am I Serving Pineapple Upside-Down Cake at Christmas?
As you may notice from the slap-dash photography and the festive tablecloth, this particular upside down cake was thrown together last minute on Christmas day. We arrived back from vacation just before Christmas and everything was charmingly last minute. Sometimes over-preparation taints the family spirit of the holidays, and I decided I would just dig through the pantry and see what I could find.
Canned pineapple and maraschino cherries were found, but with only two eggs remaining in the fridge I wasn’t sure if I could bring it all together. Everything worked out wonderfully in the end, and despite not having time to take fancy photographs, I wanted to make note of the recipe before I forgot. So here we go: Pineapple upside-down bundt cake.
History of Pineapple Upside-Down Cake
When I think of pineapple upside down cake, I think of a family dinner straight out of the 1970s. However, this crowd pleaser was around some time before this, the earliest records of it dating back to the mid 1920s. Originally named ‘Pineapple Glace’, this sponge would be sure to impress due to the exoticness of pineapple at the time and the novelty of its upside down nature. By 1925 it had become so popular that when the Hawaiian Pineapple Company sponsored a competition for pineapple recipes, it received 2,500 submission of pineapple upside-down cake alone.
As pineapple became more commonplace through the decades, pineapple upside-down cake became a family favorite, peaking in popularity around mid century. Traditionally it is not made as a bundt cake, but inside appears as a standard round sponger with pineapples rings on the top, each with a cherry in the center.