Pineapple Skillet Sponge Cake

This easy pineapple upside-down cake is fun and delicious. Brown sugar and butter caramelize around pineapple slices to create a tasty topping with hardly any effort.

Serves: 8Prep: 20 minutesCook: 45 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 2 tablespoons butter
  • 3⁄4 cup brown sugar
  • 6 slices pineapple
  • 6 maraschino cherries, without stems
  • 3 large eggs, whites and yolks separated
  • 1 1⁄2 cups sugar
  • 1⁄2 cup boiling water
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄4 teaspoons salt
  • 1 teaspoon baking powder
  • Whipped cream, to serve


  • Preheat oven to 325°F.
  • In 10” cast iron skillet over low heat, mix together butter and brown sugar. Place pineapple slices in skillet; position one maraschino cherry in each pineapple center.
  • In medium bowl, use electric hand mixer to beat egg whites until soft peaks form. Set aside.
  • In separate medium bowl, use electric hand mixer to beat yolks, ½ cup sugar and water until well combined. Fold in remaining sugar, flour, salt and baking powder. Fold in egg whites.
  • Pour batter into skillet, covering pineapples. Bake 45-50 minutes.
  • Remove from oven; invert onto plate. Serve with whipped cream.