Pineapple Upside Down Cake Recipe

This old-fashioned Pineapple Upside-Down Cake is a treasured family recipe, passed down through generations and made even sweeter by the memories that come with it. Baked in a well-seasoned cast-iron skillet, the cake features a buttery brown sugar topping, caramelized pineapple rings, bright maraschino cherries, and crunchy pecans. Underneath is a delicate, homemade sponge cake flavored with vanilla and almond extracts.

Unlike versions made with boxed cake mix, this recipe uses whipped egg whites to create a wonderfully light, airy cake that balances the rich, caramelized fruit. It's a timeless Southern dessert that's just as delicious served warm from the skillet as it is at room temperature.


Shared by Chef Anne Leonhard, this is her maternal grandmother's recipe.

Ingredients

For the pineapple topping

• 1 stick (½ cup) butter

• 1 cup light brown sugar, packed

• 1 (8-ounce) can pineapple slices, drained

• Maraschino cherries, as needed

• Pecan halves, as needed

For the sponge cake

• 1 cup cake flour, sifted

• ¼ teaspoon salt

• 1 teaspoon baking powder

• 4 large eggs, separated

• 1 cup granulated sugar

• 2 tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

Instructions

Prepare the pineapple topping

1. Melt 1 stick of butter in a deep, well-seasoned cast-iron skillet.

2. Sprinkle the brown sugar evenly over the melted butter.

3. Arrange the pineapple slices over the brown sugar, placing a maraschino cherry in the center of each pineapple ring.

4. Fill the spaces between the pineapple slices with pecan halves. Set aside.

Make the sponge cake

5. Preheat the oven to 325°F.

6. In a medium bowl, sift together the cake flour, salt, and baking powder. Set aside.

7. Separate the eggs, making sure no yolk gets into the whites.

8. In a large mixing bowl, beat the egg whites on high speed until soft peaks form.

9. Gradually add the granulated sugar to the egg whites, beating well after each addition. Continue beating until stiff, glossy peaks form, creating a meringue. Set aside.

10. In a separate bowl, beat the egg yolks on high speed until thick and pale lemon-yellow.

11. Using a spatula, gently fold the beaten egg yolks into the meringue, taking care not to deflate the mixture.

12. Gradually fold in the flour mixture until just combined.

13. Gently fold in the 2 tablespoons of melted butter, vanilla extract, and almond extract.

Bake and serve

14. Carefully pour the sponge cake batter over the pineapple, cherries, and pecans in the prepared skillet, spreading evenly.

15. Bake for 30–35 minutes, or until the cake springs back when lightly pressed in the center.

16. Remove the skillet from the oven and let the cake cool on a wire rack for 8 minutes.

17. Run a knife around the edges of the skillet to loosen the cake.

18. Place a large serving plate over the skillet and carefully invert the cake onto the plate.

Serve warm or at room temperature.

Chef's Tip: The secret to this cake's delicate texture is the meringue. Fold the ingredients together gently to preserve as much air as possible. And don't let the cake cool completely in the skillet—the warm caramelized topping releases more easily when inverted after a short rest.