Today we celebrate cake without frosting, which is pretty bland unless it is baked with a gooey topping of pineapples rings, brown sugar, butter, and maraschino cherries. Of course the topping is actually baked as the bottom and then inverted, helping the buttery, caramelized brown sugar goodness absorb into the cake.
Centuries ago this cake was “baked” in a cast iron skillet, which is evidently ideal for caramelizing sugar while preventing the butter from burning. Pineapple upside down cake was once thought of as a good option to serve for breakfast, but nowadays we usually suggest something with a little more protein to start the day. So, make sure you have some yogurt on top. 🙂