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For starters, upside-down cakes made with fruit like apples, plums and cherries were popular through the late 19th century. The fruit and sugar caramelized on the bottom of the pan while the cake batter baked above. By the 1920s, canned pineapple was widely available in the States, and in 1925, Dole held a pineapple recipe contest.
Steps 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. … 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. … 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. …
Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not t… Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool.
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