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    You are in: Home / Recipes / Old Fashioned Upside-Down Cake Recipe
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    Old Fashioned Upside-Down Cake

    Old Fashioned Upside-Down Cake. Photo by Chef*Lee

    1/4 Photos of Old Fashioned Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Sharlene~W's Note:

    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.

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    Units: US | Metric


    1. 1
      Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
    2. 2
      Drain pineapple, reserving 2 tablespoons of the syrup.
    3. 3
      Arrange pineapple slices close together in butter-sugar mixture.
    4. 4
      Center each slice with a cherry.
    5. 5
      Sift flour, baking powder and salt onto waxed paper.
    6. 6
      Beat egg whites until foamy in medium bowl.
    7. 7
      Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
    8. 8
      With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
    9. 9
      Beat in egg yolks, lemon rind, lemon juice and vanilla.
    10. 10
      Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
    11. 11
      Fold meringue until no streaks of white remain.
    12. 12
      Pour over pineapple in skillet.
    13. 13
      Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
    14. 14
      Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
    15. 15
      Allow skillet to remain over a cake a minute for syrup to drain from pan.
    16. 16
      Serve warm or cold.

    Ratings & Reviews:

    • on February 04, 2002


      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...

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    • on June 13, 2008


      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2005


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Old Fashioned Upside-Down Cake

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 458.2
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 12.0 g
    Cholesterol 99.8 mg
    Sodium 440.0 mg
    Total Carbohydrate 67.2 g
    Dietary Fiber 1.4 g
    Sugars 44.0 g
    Protein 4.6 g

    The following items or measurements are not included:

    lemons, zest of

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