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–+ servings
Pineapple Upside Down Cake
This “Upside Down Cake” is a charmingly old-school dessert featuring sweet canned pineapple and brown sugar caramelized in butter, topped with a light sponge cake. It’s a delightful retro favorite that shines at potlucks and family dinners. The cake gets its name from the baking method: fruit and sugar are layered on the bottom of the pan, then topped with batter and flipped after baking to reveal a glossy, golden crown. This version uses a homemade sponge cake, promising a delicate texture that balances the rich base.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 386 kcal

Ingredients
  

For the base:

  • ½ cup butter (scant cup)
  • 1½ cup brown sugar
  • 8 slices pineapple rings (small can)

For the sponge cake:

  • 3 eggs
  • 1 cup sugar
  • 4 tbsp cold water
  • 1 tsp baking powder
  • 1 cup flour
  • 1 tsp lemon flavoring ( or vanilla flavoring)

For serving:

  • whipped cream (optional)

Instructions
 

Step 1: Prepare the Base

  • Melt the butter in a shallow cake pan.
  • Sprinkle brown sugar evenly over the melted butter.
  • Arrange pineapple rings on top of the sugar-butter mixture.

Step 2: Make the Sponge Cake Batter

  • Separate the egg yolks and whites.
  • Beat the yolks with sugar until thick and pale.
  • Stir in cold water and flavoring (lemon or vanilla).
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Gently fold the whites into the yolk mixture.
  • Sift flour with baking powder and gradually fold into the batter.

Step 3: Assemble and Bake

  • Pour the sponge cake batter gently over the prepared pineapple in the pan.
  • Bake at 350°F (175°C) for 30–35 minutes, or until golden and a toothpick comes out clean.

Step 4: Finish and Serve

  • Let the cake cool for 5–10 minutes.
  • Run a knife around the edge and invert onto a serving plate.
  • Top each slice with whipped cream if desired.

Tips

  • Serve warm with freshly whipped cream, as noted on the card
  • Use oranges or other citrus slices for the upside-down layer
  • Brown sugar can be added to the pan for deeper caramel flavor
  • Best baked in a well-buttered round cake pan
  • Beat egg whites separately for a lighter sponge texture
  • Let cake rest 10 minutes before turning out
  • Substitute lemon flavoring for a brighter citrus profile
  • Excellent next-day cake when stored covered at room temperature

Nutrition

Calories: 386kcalCarbohydrates: 91gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 61mgSodium: 197mgPotassium: 90mgFiber: 0.5gSugar: 72gVitamin A: 90IUVitamin C: 1mgCalcium: 127mgIron: 2mg
Keyword baked dessert, citrus dessert, retro dessert, sponge cake, upside-down cake, vintage baking, whipped cream topping
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