Pineapple upside down cake baked to golden caramel crusted perfection is nothing short of amazing. Baking this cake in a seasoned cast iron skillet is the way to go!
Pineapple Upside Down Cake in a Cast Iron Skillet
This recipe for the best pineapple upside down cake can be made in a regular cake pan, or like I did here, in a cast iron skillet. This is the same recipe I have used for over 30 years but started baking it in a cast iron skillet a decade ago.
This type of homemade cake got its name from its preparation. You build the topping first, in the bottom of the pan, then invert it after baking. This is a no-fuss yellow cake. The beauty of it is that everything goes into one bowl and is mixed as is. There’s no sifting, whisking, creaming, or incorporating required.
Related Recipe – Pineapple Pound Cake
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitute Suggestions
CAKE – I use cake flour, but if you don’t have it, use 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons of cornstarch. If you want to take the easier route, you can use a boxed yellow cake mix in place of the homemade batter.
How to Make Pineapple Upside Down Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
These instructions are for 2 cakes made in cast iron skillets. For instructions using standard cake pans, please see notes at the end. You can easily print these instructions at the end of this post.
- Preheat the oven to 375 degrees and center rack in the oven.
EXPERT TIP – I used only one 9 inch cast iron skillet to make both cakes by doing one at a time. Simply wipe out your skillet after removing the cake and start over. If you have 2 skillets, even better, make them both at the same time by staggering the pans in the oven. - Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Place skillet in the oven until the butter has melted, this only takes a few minutes.
- Remove skillet from the oven and sprinkle 1 cup of brown sugar over the butter. Drain pineapple rings, reserving the juice to store any leftovers.
- Gently place pineapple rings onto the brown sugar in the skillet. Place a cherry in the middle of each of the pineapple rings.
- Combine all batter ingredients in a mixing bowl with a stand or handheld mixer. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.
- Separate the batter evenly between two bowls. Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!
- Carefully, but fairly quickly, pour the batter over the pineapples. You want to pour the batter on top, moving around as you go, so that you don’t move any of the pieces of fruit around.
- Bake 30 minutes. The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
- Place flat cake plate over the skillet, then using oven mitts, invert the pan onto the plate. If necessary, use an icing spatula to scoop up any topping left in the pie to patch any bare spots on top of the cake.
Frequently Asked Questions and Expert Tips
Yes, the instructions are basically the same using standard 9″ round cake pans or a 13″ x 9″ baking pan. For a 13″ x 9″ baking pan, form pineapple flowers all over the cake, you should be able to fit about 8 or more flowers. Bake the 13″ x 9″ pan for 35-40 minutes. You may need to loosen the cake from the sides of the pan before inverting. For round cake pans, follow baking times for the skillet above.
To make pineapple upside down cake with regular flour, use 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons of cornstarch in place of cake flour.
Absolutely. Simply arrange the pineapple chunks into circles/flowers or however you’d like to, placing a maraschino cherry in the center just as you would with the slices. You can also use tidbits if you’d like. The only difference between the two (chunks vs. tidbits) is that tidbits are slightly smaller.
To store pineapple upside down cake, loosely wrap it in plastic wrap to keep the moisture in. Then, place it in an airtight container and store it in the refrigerator for 3-4 days. I love this cake carrier for storing cakes, it makes life much easier!
Yes, to freeze pineapple upside down cake, first allow the cake to fully cool. Place the cake on a baking sheet and flash freeze for about 45 minutes. Remove from freezer and wrap a few times in plastic wrap followed by a layer of aluminum foil. Return to freezer for up to 3 months. Remove the cake from the freezer and allow it to thaw in the refrigerator overnight the day before you plan on serving it.
This is a family staple that I make regularly. A loved cake in many families, pineapple upside down cake made in a cast iron skillet is like no other.
Serving Suggestions
This makes two 9-inch round cakes. You can either use two skillets or use one, invert, clean in out, and use it again. Guys. There’s no better way to make a pineapple upside down cake, the cast iron skillet makes a big difference! Serve warm and enjoy.
More Upside Down Cake Recipes
- Peach Upside Down Cake
- Blueberry Upside Down Cake
- Banana Upside Down Muffins
- Raspberry Upside Down Cake
- Mini Pineapple Upside Down Cakes
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Pineapple Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake Batter
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar
- ¼ cup shortening
- ½ cup cold unsalted butter cut into thin slices
- ¾ cup milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons vanilla extract
Topping
- ½ cup unsalted butter divided
- 2 cups packed light brown sugar divided
- 20 oz can pineapple rings
- maraschino cherries
Things You’ll Need
Before You Begin
- This recipe makes TWO skillet cakes
- I use cake flour, but if you don’t have it, use 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons of cornstarch.
- The recipe is made from scratch and makes two 9-inch cakes or one 13″x9″ cake. Alternatively, you can use a box of yellow cake mix (for 2 skillets) without a problem, just keep an eye on the baking time, but it should be pretty close.
- This is a no fuss yellow cake. The beauty of it is that everything goes into one bowl and is mixed as is. There’s no sifting, whisking, creaming or incorporating required.
Instructions
Cast Iron Skillet
- Preheat the oven to 375 degrees and center rack in the oven. I used only one 9-inch skillet to make both cakes by doing one at a time. Simply wipe out your skillet after removing the cake and start over. If you have 2 skillets, even better, make them both at the same time by staggering the pans in the oven.
- Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Place skillet in the oven until the butter has melted, this only takes a few minutes.
- Remove skillet from the oven and sprinkle 1 cup of light brown sugar over the butter. Drain pineapple rings, reserving the juice to store any leftovers.
- Gently place pineapple rings onto the brown sugar in the skillet. Place a cherry in the middle of each of the pineapple rings.
- Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.
- Separate the batter evenly between two bowls. Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!
- Carefully, but fairly quickly, pour the batter over the pineapples. You want to pour the batter on top, moving around as you go, so that you don’t move any of the pieces of fruit around.
- Bake 30 minutes. The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
- Place flat cake plate over the skillet, then using oven mitts, invert the pan onto the plate. If necessary, use an icing spatula to scoop up any topping left in the pie to patch any bare spots on top of the cake.
Regular Cake Pan
- The instructions are basically the same using standard 9″ round cake pans or a 13″ x 9″ baking pan. For a 13″ x 9″ baking pan, form pineapple flowers all over the cake, you should be able to fit about 8 or more flowers. Bake the 13″ x 9″ pan for 35-40 minutes. You may need to loosen the cake from the sides of the pan before inverting. For round cake pans, follow baking times for skillet above.
Nutrition
This recipe was originally published here on May 11, 2010 but has since been updated with tips and new photographs.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Lorinda H. says
*Add butterscotch chips to make this dessert even tastier!
*I believe you can substitute coconut oil for the shortening, though I haven’t personally tried it.
Pamela J Oleary says
Wait more than 10 minutes to,invert. Still to hot to come out whole.
Candy Allen says
Love pineapple upside_down cake but my dad preferred something not so sweet so my mother subbed dried apricots for pineapple. It was delicious. I have since added chopped walnuts to the butter/brown sugar which gives it an extra crunch and flavor.
Mel says
I made a few adjustments. Using your cake flour sub, I subbed pineapple juice for the milk and more butter for the the shortening and the cake came out withxa richness and density of a pound cake. It was delicious! Also, I used all of the batter in one skillet.
Mort says
Made this for my wifes Birthday. I didnt have bread flour so added the 4Tbs of corn starch. It looked extremely thick so I sdded a few splashes of milk to adjust. I didnt really evenly scoop flour so this may have been the issue. I used a single 22 inch cast iron pan and baked it for 40 minutes exactly. I let it sit for 15mins on a wire rack before flipping it onto a surface for servibg. Came out flawlessly. Only a single piece of brown sugar stuck to the pan.
My 5 year old absolutely loved it too and asked for it on her birthday! She is very picky so thats huge praise from her. We all absolitely loved it. Incredibly moist, not too airy, and delicious.
I forgot to mention I saved pineapple juice and once it came.out of oven I punched it with a fork a bunch and poured the juice onto the cake.