pineapple upside down sponge cake
I found this recipe about 35 yrs ago in a community cookbook. It is absolutely the easiest and best pineapple upside down cake I have ever made or eaten. Enjoy!
prep time
15 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- PINEAPPLE TOPPING
- 1 cup brown sugar, firmly packed
- 3 tablespoons butter
- 1 - 21 ounces sliced pineapple, drain but reserve juice for batter
- - marachino cherries & chopped walnuts are optional
- CAKE BATTER
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup reserved pineapple juice
- 1 teaspoon vanilla
How To Make pineapple upside down sponge cake
-
Step 1Preheat oven to 350 degrees. Put all sponge cake batter ingredients in an mixing bowl and beat together with a wire whisk, set aside. -
Step 2In a 9 inch cast iron skillet, melt butter and brown sugar together and simmer until it foams. Place pineapple rings on top to form a circle with one in the middle. Place a cherry in each center and sprinkle with chopped walnuts (or any nut u want to use) Pour sponge cake batter over pineapple rings. Bake for 30 minutes or until cake tests done. Let set for 10 minutes, loosen edges and invert on a serving plate. Serve warm or cold, plain or with vanilla ice cream or whip cream. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes