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Grandma's Pineapple Upside Down Cake


All my kids request this for their birthday cake!

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Rate this recipe 4.7/5 (13 Votes)


  • Sponge Cake:
  • 4 eggs (separated)
  • 2 cups sugar
  • 1 tsp almond extract (I use vanilla due to nut allergy)
  • 2 tsp baking powder
  • 1 cup hot water
  • 2 cups flour
  • Topping:
  • 1 20 oz can pineapple rings (drained)
  • 10 Tbsp butter
  • 1 cup brown sugar
  • maraschino cherries



Step 1

Preheat oven to 350 degrees. Separate yolks and egg whites. Beat egg whites till form a stiff peak and set aside. Beat egg yolks and add sugar. Add water and almond or vanilla, then flour and baking powder. Carefully fold in beaten egg whites.
Melt butter in a 9 x 13 pan, stir in brown sugar and pat down evenly to cover the bottom of the pan. Arrange drained pineapple rings in rows, place a cherry in the middle of each pineapple ring. Carefully pour cake over the top.

Bake 25 - 35 minutes until cake browns and starts to pull away from edges of pan, make sure the middle of the cake is done.

Set pan on 4 cans of anything equal size to cool for 10 -15 minutes, run a knife around the edge of the pan, then place a large cookie sheet over the top of the pan and quickly turn over, tapping on the bottom to make sure all the topping falls loose, and enjoy!

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