Pineapple Upside Down Sponge Cake

Dee Stillwell


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!


★★★★★ 4 votes

15 Min
30 Min



  • 1 c
    brown sugar, firmly packed
  • 3 Tbsp
  • 1 - 21 oz
    sliced pineapple, drain but reserve juice for batter
  • ·
    marachino cherries & chopped walnuts are optional

  • 3 large
  • 1 1/2 c
  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    reserved pineapple juice
  • 1 tsp

How to Make Pineapple Upside Down Sponge Cake


  1. Preheat oven to 350 degrees. Put all sponge cake batter ingredients in an mixing bowl and beat together with a wire whisk, set aside.
  2. In 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!

Printable Recipe Card

About Pineapple Upside Down Sponge Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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