No-Bake Pineapple Upside Down Cake Premium PD Recipe


Protective Diet has created the next evolution of the most popular cake in American history. It was originally made in the post-war kitchen of the 1920s as a cast iron skillet cake, incorporating the popularity of then-exotic canned pineapple. In the ‘30s it became the most frequently made comfort food cake in American kitchens, found at every bake sale, potluck, church social and home holiday celebration. The addition of red and green dyed cherries made it a Christmas specialty. The name skillet cake disappeared when standardized bakeware purchases became popular with round and square cake pans. With the common use of boxed yellow cake mix, the Pineapple Upside Down Cake became a pop icon in the 1950s and ‘60s. By the 1970s it became known as an out of style dessert, but with retro culture keeping classics alive, April 20th became National Pineapple Upside-Down Cake Day. In the modern time of 2019 we are focused on heart-healthy, disease-reversing, anti-aging, cancer protective, sugar-free sustainable plant-based recipes that use the energy efficient set-it-and-forget-it electric pressure cooker of the progressive vegan kitchen, renamed The PD Workplace for Wellness. I had to remake this classic recipe to advance the history of America’s most popular cake, to protect future generations’ health, the animals and our planet.

Premium Member Rating

(4.8 / 5)

4.8 5 4

4 people rated this recipe

Recent Recipes:
  • Oil-Free Dry Browned Zucchini & Onions Premium PD Recipe

  • Fat-Free Brown Rice Risotto Premium PD Recipe

  • Summer Spaghetti Premium PD Recipe

  • Dammeron Valley Vinaigrette Premium PD Recipe

  • Roasted Grapes Premium PD Recipe

Favorite Recipes
A quick reference favorite recipe list is another benefit of Protective Diet Premium Membership.

You must be logged into your premium membership to view your favorite recipes

Comments (6)

  1. posted by Trish Davis on January 29, 2019

    any testing done on GF flours?

  2. posted by Julie Marie on January 28, 2019

    Cj Jay I know exactly what you did to come out with a raw un-cooked cake. I’ve been testing for user errors. I had a raw cake last night BINGO! I didn’t bother to use a 1/4 cup measure on the second moist ingredient. I just used the 1/2 cup and eyedballed it. I also didn’t level off the first moist 1/2 cup ingredient. Don’t increase the vanilla measurememt, measure it. This is another liquid. The moister than normal batter was a fail and turned up a partially raw cake.
    The batter on the pressure cooked chocolate cake and the Pressure Cooked Chocolate Covered Cherry Cake recipe is thick and dry not wet like traditional cake better. Measure precisely for great results. There are only a few ingredients to measure so be sure to use the proper measuring cup or spoon and level it off. If you still think this wasn’t why you had a raw cake you must have forgotten to turn your IP on or didn’t wrap the cake as instructed.

    • posted by Cheryl Jezak on January 29, 2019

      My IP was on, pan wrapped in foil and I measure everything with measuring cups and spoons. I don’t eyeball measurements especially in baking and I wouldn’t just pour vanilla in – it’s a precious commodity!

    • posted by Sheree Britt on January 28, 2019

      Thanks Julie!

  3. posted by Marie Cayuela on January 15, 2019

    Thanks for the history lesson! Can’t wait to taste it.
    Full review later. 🙂

Leave a Reply

Free Support Group