Pineapple Skillet Sponge Cake

“This is yet another recipe from my dear departed Mother's "new" BH&G Cookbook published in 1937. (I've submitted a couple of others from this treasure.) I've only made it in cast iron so cannot say whether or not another type skillet would work as well. This cake is FABULOUS! That's all I can say!! It is the only cake I've ever made from scratch and I'm still fascinated by the fact that sponge cakes rely solely on the eggs for leavening. Not only is it delicious, but it has a beautiful presentation. LOL! I just asked my DH if he had any comments and he said, "divide equally and share fairly with others"! Thank goodness we don't have any children, the way we act about it!! Sure hope someone else enjoys as well...let me know so I won't think we've gone bonkers :)**”
1hr 5mins
1 cake

Ingredients Nutrition


  1. Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
  2. Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
  3. Pour following batter over.
  4. Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
  5. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
  6. Beat well and fold in egg whites.
  7. Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
  8. Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
  9. If desired, serve with whipped cream.

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