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Luscious Pineapple Upside Down Cake


You need a large (12-inch) cast iron skillet for this cake. It’s easy and delicious enough for company!

Makes one large cake.


  • 1 (30 oz) can sliced pineapple, reserving juice
  • 1/2 c salted butter
  • 1 c brown sugar, packed
  • 3 large eggs, separated
  • 3/4 c reserved pineapple juice or water
  • 1/2 c granulated sugar
  • 1 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees F.
  2. In a 12-inch cast iron skillet, melt the butter on medium heat.
  3. Stir in brown sugar. Mix well.
  4. Drain pineapple in a sieve, reserving packing juice. Arrange pineapple slices in the skillet. Remove from heat.
  5. In medium large bowl, beat egg yolks. Add pineapple juice, granulated sugar, and vanilla; mix well.
  6. Sift in the flour, baking powder and salt. Mix well.
  7. In a separate bowl, beat egg whites until thick, but now quite stiff. Fold into the batter.
  8. Pour batter evenly over the pineapple slices in skillet, breaking up any large bubbles that surface.
  9. Bake 35 minutes, or until a toothpick inserted comes out clean. Cool 5 minutes, run a spatula around the edges. Place a large platter on top and swiftly invert.
  10. Serve warm or chilled.

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