Old Fashioned Upside-Down Cake

Recipe by SharleneW
READY IN: 45mins




  • 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.