The Original Pineapple Upside Down Cake

Ready in 1 hour
3 review(s) averaging 5. 67% would make again

Top-ranked recipe named "The Original Pineapple Upside Down Cake"

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"This is really good. I was surprised though that it didn't have a bake temp and time. I used a 8" square pan instead of a skillet and baked it at 350• for 40 minutes. I also used fresh pineapple slices. "


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1 c Sugar
2 Eggs; separated
1/2 c milk
1/2 ts Salt
2 c Flour
2 ts Baking Powder
1 ts Vanilla
Whipped cream; optional
Maraschino cherries
1 c Brown sugar
1 large can pineapple; Crushed or Sliced
1/2 c Butter; or substitute
2 tb Butter

Original recipe makes 1



This is the authentic recipe that won in Doles first recipe contest. It launched Pineapple Upside Down Cake on its way to fame. Its very good - and very sweet, as most desserts were in those days. In 1925 the Hawaiian Pineapple Company, as Dole was known then, ran an ad for a recipe contest, seeking creative and original recipes using pineapple. The chosen recipes would be published in a cookbook titled Pineapple as 100 Good Cooks Serve It. The book, published in 1926 contains a recipe for "Upside Down Cake," from Mrs. Robert Davis of Norfolk Virginia. The contest drew a response of 60,000 recipes - 2,500 of which were for Pineapple Upside Down Cake. A $50 cash prize was given for each of the 100 recipes that were chosen for the cookbook. The contest ad ran just once in nine womens magazines including Womans Home Companion, McCalls and Modern Priscilla. Since 2,500 Upside Down Cake recipes were submitted, its obvious the concept was not new. But the contest certainly gave the recipe the widespread publicity. The company ran ads about the unusual response of recipes for Pineapple Upside Down Cakes - which gained the dish even more notoriety. Talk about the power of advertising! Drain the juice from 1 large can either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon vanilla. Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if Sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes. Turn upside-down on serving dish and garnish with maraschino cherries. Whipped cream may be spread over top. SOURCE: Dole Packaged Food Company Posted to Recipe Page 08 Dec 96 From: Gourmet Connection Date: Sun, 08 Dec 1996 04:30:34 +0500

Calories Per Serving: 7724 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Jdreed 1 year ago

This is really good. I was surprised though that it didn't have a bake temp and time. I used a 8' square pan instead of a skillet and baked it at 350• for 40 minutes. I also used fresh pineapple slices.
Lnbp51 2 years ago

I love this recipe. I never use box cake mixes, so when I saw this recipe I had to try it. The cake is delicious and so is the topping.
arealsistah 3 years ago

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