Photo: Brown Eyed Baker, Flickr
The glossy, fruity cake is suspected to date back to the 1920s, when the Maraschino cherry and pineapple were popular, readily available products to the American public. Thought to have been inspired by skillet cakes cooked on the stove by settlers lacking ovens, the pineapple upside-down cake was popularized by the Hawaiian Pineapple Company (later renamed Dole), when they published a series of ads featuring pineapple recipes in 1925 in numerous women's magazines.
This gloriously moist rendition of the classic cake was executed by blogger Brown Eyed Baker, who promises it's an "easy recipe to manage and quick to get in the oven." Using a buttermilk cake base decoratively topped with Maraschino cherries and pineapple slices, she promises the resulting cake is "moist with a tender crumb and a rich flavor, almost melting in your mouth. The pineapples and brown sugar/butter topping provide a great contrasting sweetness, but are not overpowering."
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