The art of the upside-down cake—pouring cake batter over fruit, then inverting it, once baked—was very common in the ’20s and ’30s. Before Dole started canning pineapples and selling rings in cans, pineapple upside-down cake was a fancy thing. Once cake mixes and canned fruit came along, the dish was ubiquitous.
It’s nice for a change, but cheesecake > pineapple upside down cake. Prove me wrong 😉