There is no exact date when this cake was created but most signs point to the 1920s and it was still a popular cake in the fifties, sixties and seventies. This simple cake consists of cake batter poured over pineapple, brown sugar and butter. Sometimes nuts and maraschino cherries are added. It is then baked and flipped out onto a platter so the bottom becomes the top. Hence the name "upside down".
It is a dessert that is considered homey and comforting. Although, in the 1920s, this cake was thought of much differently. Pineapple was a very trendy ingredient (think avocados now) in the 20s and therefore this cake was considered elegant. It wouldn’t be served as a simple dessert to end a meal but instead saved for glamorous company. (source www.allrecipes.com).
Sample Pineapple Upside-down cake recipe, or use your own recipe
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 1 can (20 ounces) sliced pineapple
- 3 large eggs, separated, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 maraschino cherries
- Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Set aside.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice.
Pineapple Upside-Down Cake Contest Details
||Cakes must be in place at Crapaud Exhibition Actiplex on Saturday July 30th, 2022, and will become the property of the Crapaud Exhibition.
||Blueberry pies and Pineapple Upside-Down cakes judged
- Use approximately 8-inch round or square pan.
- No cake mixes or commercial cakes.
- Have your name and phone number with the cake.
- Winner’s name may appear in newspapers and social media.
- Cakes will be judged on appearance (30%) texture (30%), and most importantly, taste (40%).
- The judges’ decision is final.
- One winning cake will receive top prize of $60 and will be auctioned off. Remaining cakes will be sold at a set price or served to the public.
For more information, contact Roberta Larsen 902-394-2858
WINNER OF 2019 EXHIBITION: Yvonne Cormier (Sultana Cake)