Upside-down cake

An upside-down cake is a cake that is baked "upside-down" in a single pan, usually a skillet, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.[1]

Upside-down cake

Pineapple upside-down cake
Type	Cake
Main ingredients	Batter, fruit (apples, pineapples, cherries)
Media: Upside-down cake

Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples[2][3] — butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used.[4]

The first American recipes for upside-down cake, using prunes, appeared in newspapers in 1923.[5][6]

Traditional upside-down preparations include the American pineapple upside-down cake, the French Tarte Tatin,[7] and the Brazilian or Portuguese bolo de ananás (also known as bolo de abacaxi). In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes.[8][9] They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake's popularity.[10][11]