Well, in the 1800s, settlers in the USA made a variety of upside-down cakes, called skillet cakes because they were baked in skillets on top of the stove or over an open fire. I happen to have a cast-iron skillet just sitting around eating its head off and not doing a lick of work: Maybe I'll roust it out one of these fine days and make me a skillet cake.
ANYWAY, back in the 1800s, pineapple was being grown and exported, fresh and canned, mostly to luxury markets. By the early-to-mid 1920s, pineapple growers were soliciting and publishing recipes using canned pineapple. They received thousands of recipes for pineapple upside-down cake, so it's a fair assumption that some of their product was finding its way to creative cooks in a variety of culinary circumstances.
Pineapple upside-down cake begins with pineapple rings braised in caramelized sugar syrup. These are arranged in the bottom of a well-greased baking pan and the syrup poured over them. After this cools, plain white or yellow cake batter is spooned over it and baked. Or, I suppose, skilleted.
You cool it, turn it out, cuss, scrape the fruit off the pan where it's stuck, put the fruit pieces on top of the cake and cover it with whipped cream. Garnish with maraschino cherries, if you like.