Free Recipe The Original Pineapple Upside Down Cake

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for The Original Pineapple Upside Down Cake Recipe

1 cn (large) Crushed or Sliced
-Hawaiian Pineapple, juice
-drained
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Butter or substitute
1 c Sugar
2 Eggs, separated
1/2 c Milk
1 ts Vanilla
2 tb Butter
1 c Brown sugar
Maraschino cherries for
-garnish
Whipped cream, optional

The Original Pineapple Upside Down Cake Preparation

This is the authentic recipe that won in Dole”s first recipe contest. It launched Pineapple Upside Down Cake on its way to fame. It”s 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 women”s magazines including Woman”s Home Companion, McCall”s and Modern Priscilla. Since 2,500 Upside Down Cake recipes were submitted, it”s 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 <capco@norwich.net> Date: Sun, 08 Dec 1996 04:30:34 +0500

Cooking Temperature:

Recipe Serves: 1

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