I love mixing it up for Daniel’s birthday every year and making him some new type of cake. In 2018, for his 36th, I made him this Pineapple cake. It was amazing.

Old Fashion Pineapple Upside-Down Cake made in a cast iron skillet. The cake is very like angel food cake.
Author Ammi Embry
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Keyword southern
Servings 8 large slices


Upside Down 'Icing'

  • 1/2 cup butter
  • 1 cup light brown sugar - packed
  • 1 can sliced pinapple - 20oz - save juice
  • 10 maraschino cherries - halved

Sifted Flour Mixture

  • 1 cup cake flour - sifted
  • 1 tsp baking powder
  • 1/4 tsp Salt

Egg Prep

  • 4 Eggs - separated (white from yolk)
  • 1 cup White Sugar

Last Things

  • 2 tbsp sour cream
  • 1 tsp butter - melted
  • 3/4 cup pineapple juice - saved from sliced pineapple can
  • 1 tsp almond extract
  • 1 tsp Vanilla Extract


  • Preheat oven to 325°F (165°C)

Upside Down Icing Prep

  • Melt 1/2 cup butter over low heat in a 10" cast iron skillet
  • When completely melted, remove from heat and add brown sugar to coat the bottom of the skillet as evenly as possible.
  • Arrange the pineapple in the bottom of the skillet (you do not have to use all the pineapple)
  • Arrange the halved maraschino cherries around the pineapple
  • Set Aside

Flour Mixture Preparation

  • Sift together flour, baking powder, and salt in a bowl
  • Set Aside

Egg White Preparation

  • Separate the eggs (whites in a large bowl, yolks in a medium bowl)
  • Set aside egg yolks
  • In a large bowl beat egg whites until a soft peak forms
  • Gradually add white sugar, adding >1/4 cup at a time and beating well after each addition.
  • Beat until medium-stiff peaks form

Egg Yolk Preparation

  • In a medium bowl beat egg yolks until thick

Putting it all together

  • With a whisk or rubber scraper, using an over-and-under motion, gently fold the egg yolks and flour mixture into the egg whites
  • Fold in "Last Things" (1 tsp melted butter, sour cream, 1/2 pineapple juice, almond extract, and vanilla extract)
  • Fold until well blended
  • Spread the well mixed batter evenly over the prepared pineapple top in the 10" cast iron skillet. Note, you might have a tiny bit too much batter.


  • Bake for 40-45 minutes
  • Bake until surface springs back when pressed & a toothpick comes out of the center clean.
  • Loosen the edges of the cake with a table knife when it's done
  • Allow cake to cool for 5 minutes before flipping onto a serving plate
  • Enjoy!


10"+ Cast Iron Skillet is required.
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