Pineapple upside down cake

A classic all-American dessert, pineapple upside down cake consists of a layer of canned pineapple slices, Maraschino cherries, brown sugar, and butter, which are poured over with cake batter. Once the cake is baked, it is flipped, so the pineapple and Maraschino cherry layer is on top. Optionally, nuts can also be added to the layer with pineapple and cherries, and the cake batter can have different flavorings added, most commonly vanilla and lemon. Traditionally, it is baked in a cast-iron skillet on the stove, as most upside down cakes are. The oldest known recipe is from 1925, when the Hawaiian Pineapple Company (now Dole Company) made a contest looking for the best pineapple recipes. Out of 60,000 submissions, 2,500 were recipes for pineapple upside down cake, and the pineapple upside down cake recipe by Mrs. Robert Davis of Norfolk, Virginia won. Given this, it is safe to say that the cake was a known thing at that point, but when it was first created is unknown, except that the contest further popularized it. Pineapple upside down cake was extremely popular in the 1950s and the 1960s and is typically served with lots of whipped cream.