We have three tasty classic tropical dessert recipes here for you from the olden days.
#1. Double pineapple upside-down cake retro recipe (1953)
There’s no mystery why pineapple upside-down cake is such a popular dessert. The refreshing, fruity flavor permeates the tender cake, and the pineapple turns an irresistible, glistening amber color from baking in the brown sugar.
For the topping, cut pineapple slices in half and arrange spoke-fashion or in a zigzag pattern. Or, if you prefer pineapple tidbits or chunks, they are attractive in a petal design.
Crushed pineapple can also be used by spreading it evenly over the brown sugar. Walnut halves, cherries, pitted dates or prunes, or a lacy border of shredded coconut can add the extra touch of garnish.
This special recipe has crushed pineapple in both the topping and in the cake. However, if you wish to use the decorative pineapple rings on top, reserve two slices and cut them into small pieces to stir into the batter.
The topping in this recipe is rather chewy and sugary, and if you wish one that is softer and makes into the cake a little, then add three tablespoons of milk to the butter and sugar mixture.