Pineapple Upside Down Cake

This is a very pretty and very tasty cake that wins applause every time! High School Home Economics Class Recipe that still gives a perfect result every time.

The concept of cooking a cake upside down is an old technique that started centuries ago when cakes were cooked in cast-iron skillets. It was easy to add fruit and sugar to the bottom of the pan and a simple cake batter on top, and put it over the fire to cook.
Flipped over, the fruits were shown attractively, and the syrup was left to drizzle down the cake.

Around 1913, a James Dole machine was created to slice pineapples into nice rings. Soon, the convenient and pretty rings were used in this age-old technique of the skillet cake. The invention of the maraschino cherry added the necessary color needed to make this cake stunning.
The earliest known documentation of this cake is in 1924 in a fundraising cookbook and 1936 Sears Roebuck Catalogue. 

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Pineapple Upside Down Cake

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How to make Pineapple Upside Down Cake – Recipe at a glance:

Note: Pictures show ingredients for 2 cakes.

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Ingredients:

• ½ cup brown sugar, dark or light according to preference
• ¾ cups butter, melted or only 5 tbsp if using of oil.
• 1/2 cup sunflower oil
• 1 can of very good quality pineapple slices, drained (unsweetened can of pineapple slices is preferred)
• ¾ cup of the pineapple water from the can(can add water to make ¾cup) OR natural pineapple juice (not too sweet)
•  Maraschino cherries  and desiccated coconut- optional
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• About ½ cup granulated white sugar (we prefer 1 or 2 tsp less than a 1/2 cup)
• 3 eggs – separated. We need 3 whites and 2 yolks only
• Pinch of cream of tartar

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