We made this fairly often, minus the rum and cherries. Mom usually baked it in a cast-iron skillet. Memory isn't serving me well this morning; I think she made it with Bisquick.
My mom, who did Boston Cooking School as marriage prep in the 40s, did this often enough when I was a kid. No rum syrup though, whipped cream and cherries in the center of the rings. Expect to try it this way soon!
II missed this yesterday! Glad I saw it this morning. And OMG....that Orange Marvel!
I am salivating over this cake. I can't make it and eat it because I'm allergic to pineapple, but I am sitting here imagining how wonderful it tastes! Yum!!
I did not read this article, only looked at the picture briefly. Last night I dreamt of cooking pineapple using my brand new tools and pans from Cuisinart and Pampered Chef, and then put them away in a special cabinet where they all fit. I think it's going to be a good week!
My mom used to make this (not 𝘵𝘩𝘪𝘴 this, but the more common variant). She was a 60s housewife. She used canned pineapple. I was an adult before I saw a live pineapple.
My grandmother made her pineapple upside down cake in a cast iron skillet. I never got the recipe from her and I wish I could resurrect her and have her make me one more of these cakes. They were the best. I'm not a big cake person, I prefer pie, so every year on my birthday my grandmother would either make me a pie or a pineapple upside down cake. She also made the best pie crusts I've ever had. Despite watching her and doing what she did, I can't make a pie crust to save my life. You have to cut my pie crust with a hacksaw. My fillings are good, though.
You may be overworking your pastry. Or your hands could be too warm. The best pastry is usually made by people with naturally cold hands, same goes for shortbread, and scones. You can use a food processor on the pulse setting instead, but you have to be careful to not overwork the pastry dough, and make sure the dough is well chilled before you roll and shape it.
I probably should have put that in the past tense. I really don't bake much anymore since my kids left home and I don't go to PTA meetings or things like that anymore. Also, I'm old, have arthritis in both hands, my shoulders hurt which makes it hard to stir any kind of dough. Plus, I can screw up a store bought pie crust. If I really want to make a pie, I make one where I can use a graham cracker crust. Hard to screw those up.
We use McVities digestive biscuits instead of Graham Crackers, but I know what you mean. There's nothing quite like a cheesecake or banoffee pie with a delicious buttery biscuit base.
Hello Cakes- nice to see you here again- I truly hope that all went well with interviews. At one point, during WWII, we had no more glass cake pans, because my aunt used to make pineapple upside down cake and after the cake came out of the oven, she would try to invert it onto a plate, but at least twice, the hot pineapple/sugar syrup came out of the pan onto her wrist and she dropped both the plate and the glass cake pan. It took months before another cake pan became available because there was a shortage in 1943. Probably a shortage of pineapples, butter, and sugar, too. My mother used to wait on line with a ration ticket to get butter and 2 year-old me knocked the butter dish off the table.
Hi John. The interviews are going well so far, we have our first home visit on Tuesday, so we're all a bit excited/nervous. My grandmother was born just as WWII was brewing, she grew up on rations and still ate a lot of the recipes that came about during the rationbook era well into her 60s. For us, things like bread and dripping were a rare treat that we had when we went to stay with grandma for the weekend. I can only imagine what Cakes Jr's reaction would be if I served her bread and dripping for lunch.
We made this fairly often, minus the rum and cherries. Mom usually baked it in a cast-iron skillet. Memory isn't serving me well this morning; I think she made it with Bisquick.
Can you make super fine sugar by grinding regular granulated sugar in a spice grinder?
Pineapple was a symbol of wealth for centuries
My mom, who did Boston Cooking School as marriage prep in the 40s, did this often enough when I was a kid. No rum syrup though, whipped cream and cherries in the center of the rings. Expect to try it this way soon!
If les soeurs Tatin had had pineapples, I bet they would have created this first.
II missed this yesterday! Glad I saw it this morning. And OMG....that Orange Marvel!
I am salivating over this cake. I can't make it and eat it because I'm allergic to pineapple, but I am sitting here imagining how wonderful it tastes! Yum!!
The form of Apple pie that Americans mean when they say "As American as apple pie!" is Dutch, actually.
If you're going to just accept any baked apple product, then apple pie is probably Asian, somewhere around Uzbekistan, probably.
I did not read this article, only looked at the picture briefly. Last night I dreamt of cooking pineapple using my brand new tools and pans from Cuisinart and Pampered Chef, and then put them away in a special cabinet where they all fit. I think it's going to be a good week!
You know who else made pineapple upside down cakes regularly? Maya Angelou.
My mother made this all the time and I loved it! I sure don’t remember the rum syrup though. I have to try this version. Thanks so much Cakes!
My favorite when I was a kid. Sans rum of course. Mom made it for a lot of special occasions.
My mom used to make this (not 𝘵𝘩𝘪𝘴 this, but the more common variant). She was a 60s housewife. She used canned pineapple. I was an adult before I saw a live pineapple.
I make minewith banana bread for the cake part, following the baking instructions for my best 6-banana recipe.
My grandmother made her pineapple upside down cake in a cast iron skillet. I never got the recipe from her and I wish I could resurrect her and have her make me one more of these cakes. They were the best. I'm not a big cake person, I prefer pie, so every year on my birthday my grandmother would either make me a pie or a pineapple upside down cake. She also made the best pie crusts I've ever had. Despite watching her and doing what she did, I can't make a pie crust to save my life. You have to cut my pie crust with a hacksaw. My fillings are good, though.
You may be overworking your pastry. Or your hands could be too warm. The best pastry is usually made by people with naturally cold hands, same goes for shortbread, and scones. You can use a food processor on the pulse setting instead, but you have to be careful to not overwork the pastry dough, and make sure the dough is well chilled before you roll and shape it.
I probably should have put that in the past tense. I really don't bake much anymore since my kids left home and I don't go to PTA meetings or things like that anymore. Also, I'm old, have arthritis in both hands, my shoulders hurt which makes it hard to stir any kind of dough. Plus, I can screw up a store bought pie crust. If I really want to make a pie, I make one where I can use a graham cracker crust. Hard to screw those up.
My FL Publix has amazingly good fresh deli pies and reasonably priced.
We use McVities digestive biscuits instead of Graham Crackers, but I know what you mean. There's nothing quite like a cheesecake or banoffee pie with a delicious buttery biscuit base.
Oh yummy!
And a kitty cat too!!
Hello Cakes- nice to see you here again- I truly hope that all went well with interviews. At one point, during WWII, we had no more glass cake pans, because my aunt used to make pineapple upside down cake and after the cake came out of the oven, she would try to invert it onto a plate, but at least twice, the hot pineapple/sugar syrup came out of the pan onto her wrist and she dropped both the plate and the glass cake pan. It took months before another cake pan became available because there was a shortage in 1943. Probably a shortage of pineapples, butter, and sugar, too. My mother used to wait on line with a ration ticket to get butter and 2 year-old me knocked the butter dish off the table.
That's a wonderful story, and from someone even older than I (76). Thanks a lot!
Hi John. The interviews are going well so far, we have our first home visit on Tuesday, so we're all a bit excited/nervous. My grandmother was born just as WWII was brewing, she grew up on rations and still ate a lot of the recipes that came about during the rationbook era well into her 60s. For us, things like bread and dripping were a rare treat that we had when we went to stay with grandma for the weekend. I can only imagine what Cakes Jr's reaction would be if I served her bread and dripping for lunch.
I am so hoping for the best for you Cakes! Thinking positive thoughts about it!