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This recipe comes from a lady I worked with. It is different from most pineapple up-side down cakes. It has a nice cake top that is crunchy but moist inside and I do find it sweet.

I hope you enjoy this cake as we do.


  • Pineapple slices that cover the bottom of your pan
  • 1/4 to 1/2 cup butter
  • 1 Cup packed brown sugar
  • 1 Cup flour
  • 1 tsp. double-acting baking powder
  • 4 eggs, separted
  • 1 tbsp. melted butter
  • 1 tsp. vanilla
  • 1 Cup sugar


  • Melt in skillet 1/4 to 1/2 cup butter.
  • Add packed brown sugar and cook gently and stir until dissolved.
  • When dissolved remove pan from the heat and add the pineapple slices; coat the slices well.
  • Add this mixture to your baking pan and set aside.
  • Sift flour and baking powder together in a bowl, set aside.
  • In another bowl beat the 4 egg yolks; add 1 tbsp. melted butter and vanilla. Set aside.
  • In another bowl measure 1 cup sugar. Set aside
  • In mixer, whip the 4 egg whites until stiff but not dry; then fold in sugar 1 tbsp. at a time as not to deflate the egg whites, then add the yolk mixture and then add the flour 1/4 cup at a time.
  • Pour over the pineapple in the baking pan and bake at 325F for 30 minutes, or until golden and tooth pick comes out clean in centre.

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