National pineapple upside-down cake day
April 20th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Turn topsy-turvy with joy because April 20 is National Pineapple Upside-Down Cake Day!

Some desserts you have to turn upside down to get the utmost joy, and we certainly don't mind flipping the pan for this golden delicious treat.

While inverting cake pans with fruit in the bottom and batter on top is an idea dating back to the Middle Ages, canned pineapple wasn't available in America until Jim Dole began tinning them in 1903. Soon after, pineapple upside-down cakes began to appear on American kitchen tables everywhere.

Melting butter in a cast iron pan with brown sugar is a tantalizing way to start, and then you plunk pineapple slices into the mixture for an even sweeter beginning. A simple cake batter is poured on top - and yes, the smell of it baking just might make the neighbors beat your door down, so fair warning. Once you retrieve said heavenly confection from the oven, you invert the gooey contents on a cake plate.

Serve up some history with this storied recipe from vintage junior league cookbook, "Tea-Time at the Masters." One bite will turn any frown right-side round.

soundoff (6 Responses)
  1. Rosa Mix

    i watch The Chew every chance i get, love it, can't find the recipe for pineapple upside down cake using cake flour, not all purpose, can you help me out, thank you so much.

    April 25, 2012 at 2:56 pm |
  2. Compulsive Cooker

    My first experience with PUDC was working from a recipe give me by a roommate. Only was in French, which I couldn't read well. In French recipes, "one cup" is "1T" (tasse); "one teaspoon" is "1c" (cuillere); the word for "nutmeg" is "muscade" while the word for "brown sugar" is "cassonade". After two disasters, on my third attempt, I finally pulled a good cake out of the oven. By that time it was 1:30 in the morning. Not a great example of how to approach a new recipe.

    April 20, 2012 at 9:14 pm |
  3. Organic Schmorganic

    The best PUDC is when the cake is nice and dense and brown sugar "topping" is all crunchy. Mmmm.

    April 20, 2012 at 3:11 pm |
  4. food mom

    Maraschino cherries are so loaded with chemicals that they practically glow in the dark.

    April 20, 2012 at 9:39 am |
    • Ashley Strickland

      Agreed, food mom! Luckily, you can buy organic maraschino cherries now. That's what I use because I have terrible allergies, and food coloring is so awful for you!

      April 20, 2012 at 10:33 am |
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