Pineapple Upside – Down Cake

Pineapple upside-down cake is a classic dessert that dates from the 1920s. James Dole, owner of The Hawaiian Pineapple Company invested in a machine in 1913 that peeled and cored pineapples, and made the formerly exotic fruit affordable and on pantry shelves all over the country. In 1926, Dole held a pineapple recipe contest and received thousands of recipes for pineapple upside-down cake! It remained popular until the 1970s, when it was looked upon as cliché. But what do they know – the 70s were responsible for leisure suits, disco, platform shoes, and 8-track players. That said, I think pineapple upside-down cake is making a comeback! 

For the topping:

• 1/4 cup butter, melted
• 1/2 cup light brown sugar
• 7 pineapple rings
• maraschino cherries

For the cake:

• 1 2/3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup plain yogurt
• 1/2 cup milk
• 1/4 cup pineapple juice
• 2 teaspoons vanilla extract

1. Preheat oven to 350º. Pour 1/4 cup of melted butter into a 9 x 2 inch cake pan and sprinkle 1/2 cup of brown sugar over the butter. Arrange the pineapple slices and cherries in the pan and set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl whisk the melted butter and both of the sugars together. Then add the egg, yogurt, milk, pineapple juice, and vanilla. Add the flour mixture in batches, stirring after each addition.

3. Spoon the batter over the pineapples, and bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cake cool on a wire rack for 15 minutes. Run a knife around the edge of the pan, and invert the cake on a plate.