You should use parchment paper when baking pineapple upside down cake to keep the goo where it's wanted and to ensure the release of the cake.
Simply line the bottom of a pan with parchment paper or a silicone cake pan liner after you grease the pan.
The parchment paper will allow for easy removal and you can peel the paper off the pineapple upside down cake.
Pineapple upside down cake can sit on the counter in an airtight container for 1 to 2 days but it will last up to 4 days in the refrigerator.
It's best to store the pineapple upside down cake covered in the fridge to retain the moistness and texture and it should be consumed within 2 to 3 days.
As you store the pineapple upside down cake the top will become less moist while the cake around the fruit continues to absorb juice and makes the texture softer and less cake like.
Pineapple upside down cake is over 100 years old and has been around since the 1920s.
Pineapple upside down cake is popular and even used to be even more popular in the mid 1920s and 1950s and 1960s.
Pineapple upside down cake became very popular in the United States in the mid 1920s after the Dole Pineapple Company sponsored a pineapple recipes contest.
The Dole Pineapple Company received over 2,500 various different submissions for an inverted pineapple cake and then ran an advertisement about it and that increased the pineapple upside down cakes popularity.
A pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping.
Its juices seep down into the cake, adding even more luscious flavor and texture.
The first American recipes for upside-down cake, using prunes, appeared in newspapers in 1923.
Traditional upside-down preparations include the American pineapple upside-down cake, the French Tarte Tatin, and the Brazilian or Portuguese bolo de ananás (also known as bolo de abacaxi).
The hardest part of making pineapple upside-down cake is the maneuver which turns the bottom of the cake pan into the top of the cake.
Cooling the baked cake slightly before flipping it allows the topping to cool and stick to the cake before turning out.
Bake the pineapple upside down cake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over pan and then turn plate and pan over.
Leave the pan pan over cake a few minutes so brown sugar mixture can drizzle over cake and then remove pan.
Serve warm.