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Pineapple Upside Down Sponge Cake

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  Butter 2 Tablespoon
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Pineapple slices 4
  Cake flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg 2
  Sugar 1⁄2 Cup (8 tbs)
  Pineapple juice 1 Tablespoon

Melt butter over direct heat in a 9-inch heavy skillet which has a handle that will not burn.
Remove from heat, add brown sugar and blend thoroughly.
Spread evenly over the bottom.
Arrange half slices of pineapple in a design in the sugar-butter mixture.
Sift flour, measure and resift 3 times with the baking powder and salt.
Beat eggs thoroughly with a rotary beater until thick and fluffy.
Add sugar in two portions beating until spongy and light in color.
Add sifted dry ingredients and pineapple juice to the beaten egg mixture and continue to beat until well blended.
Pour into skillet over pineapple slices.
Bake in a moderate oven (350° F.) for 30 minutes, or until cake tests done.
Remove from oven, allow to stand in pan on a rack for 10 minutes.
Loosen from edge and turn out on serving plate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1560 Calories from Fat 321

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 18.5 g92.6%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 789 mg32.9%

Total Carbohydrates 297 g98.9%

Dietary Fiber 11.2 g44.9%

Sugars 214.2 g

Protein 27 g53.3%

Vitamin A 24.7% Vitamin C 28.1%

Calcium 50% Iron 13.7%

*Based on a 2000 Calorie diet

Pineapple Upside Down Sponge Cake Recipe