Recipe: Dole Pineapple Upside-Down Cake (1930s)

DOLE PINEAPPLE UPSIDE-DOWN CAKE

FRUIT LAYER INGREDIENTS:
1/3 cup butter
2/3 cup brown sugar, firmly packed
1 can (20 oz.) pineapple slices in juice, drained (7-8 slices)
7-8 Maraschino cherries, drained
CAKE INGREDIENTS:
1 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
2 Tbsp. grated orange peel
1/3 cup butter, room temperature
3 large eggs, room temperature
1 tsp. vanilla extract
2/3 cup buttermilk, room temperature
1 cup whipping cream, stiffly beaten

In an oven-proof 9- or 10-inch diameter skillet or baking pan, melt butter for fruit layer; sprinkle brown sugar over butter. Stir until smooth. Arrange pineapple slices on brown sugar. Place cherry in center of each slice; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl with electric mixer, beat sugar, orange peel and butter until blended, about 1 minute. Beat in eggs, one at a time, beating for 30 seconds after each addition. Add vanilla. Add flour mixture and buttermilk alternately to egg mixture, mixing to combine. Spoon cake batter evenly over pineapple layer.

Bake in a 350 degree F oven for about 45 minutes or until cake tests done when wooden pick is inserted in center. Immediately turn upside down onto heat-proof plate. Let skillet remain over cake for a few minutes to allow syrup to cover cake. Serve warm with whipped cream.

Adapted from source: Dole Company, 1930s