Old Fashioned Upside-Down Cake

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 8

    • About This Recipe

    “A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on “skillet” recipes years ago–sounded strange, but it is very good.”

    Ingredients

  • 2/3 cupbutter
  • 2/3 cupfirmly packed brown sugar
  • 1 (16ounce) cans sliced pineapple
  • 8maraschino cherries
  • 1 1/2 cupssifted cake flour
  • 1 3/4 teaspoonsbaking powder
  • 3/4 teaspoonsalt
  • 2eggs, separated
  • 3/4 cupgranulated sugar
  • 1teaspoon lemon, zest of, freshly grated
  • 1teaspoonlemon juice
  • 1teaspoonvanilla
  • 1/2 cupsour cream

    • Directions

  • Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
  • Drain pineapple, reserving 2 tablespoons of the syrup.
  • Arrange pineapple slices close together in butter-sugar mixture.
  • Center each slice with a cherry.
  • Sift flour, baking powder and salt onto waxed paper.
  • Beat egg whites until foamy in medium bowl.
  • Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
  • With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
  • Beat in egg yolks, lemon rind, lemon juice and vanilla.
  • Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
  • Fold meringue until no streaks of white remain.
  • Pour over pineapple in skillet.
  • Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
  • Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
  • Allow skillet to remain over a cake a minute for syrup to drain from pan.
  • Serve warm or cold.

    • Reviews

  • “I agree with the others, this is a pretty dog gone good cake…Easy to make…When I make it again, I may cut back on the brown sugar…”

  • “Wonderful cake!!!! Nice and moist and dense.I used whole wheat pastry flour and a springform pan instead of the cast-iron skillet.It worked great!!I kind of got scared at step 11 because I had thought on step 8 you were to mix in everything to the meringue at that point.It turned out great and I just ignored step 11.I love the ingredients of this with the sour cream and lemon zest, this will be my upside-down cake recipe from now on.Thanks!!!!”

  • “So, this is how good this recipe is…I completely made a mess of it & it still worked out beautifully!First, I had no measuring cups (@ b/f’s),so nothing was correct.I had baking soda,not powder.The mixing of the cream & dry ingredients was so sticky that the beaters wouldn’t go through it.I kneaded it instead!Lol.Then I “folded” in the whites with my hands!I dumped it all in a bread pan, crossed my fingers & baked it for 1/2 an hour.It looked beautiful so took a bite.Yummy!”

  • “I lost my Mother’s recipie for this kind of cake.I know I have found a winner in this recipie. Thanks for having it posted so I can make a old time favorite. imclc”

  • “My boyfriend’s and dad’s fav cake is upside down – I made this for them and they loved it! I doubled the recipe and froze the 2nd cake – it was just as good once thawed. Thanks!”

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