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.

It was a total success and the caramel crusty topping that develops from the brown sugar and butter was considerably better than the crust that develops in a standard baking pan. 

Pineapple Upside Down Cake in a Cast Iron Skillet

Upside down cakes have been around for a long time, I can remember my grandmother making them and she hers. 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 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!

Ingredients you will need

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.

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

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.

1. Preheat the oven to 375 degrees and center rack in the oven. 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.
2. 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.
3. 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.

4. Gently place pineapple rings onto the brown sugar in the skillet. Place a cherry in the middle of each of the pineapple rings. 

5. 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.

6. 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!
7. 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.

8. Bake 30 minutes. The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
9. 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.

Baking Tips and Notes:

• 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.

REGULAR CAKE PAN INSTRUCTIONS:

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.

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.

More Upside Down Cake Recipes

• Blueberry Upside Down Cake
• Banana Upside Down Muffins
• Raspberry Upside Down Cake

My original photos from quite a few years ago! You can see that pineapple chunk sizes can vary.

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Pineapple Upside Down Cake

Making this cake in a cast iron skillet develops a caramel crusty topping from the brown sugar and butter and is considerably better than the crust that develops in a standard baking pan.

4.97 from 28 votes

Print Pin Recipe Rate

Course: Desserts

Cuisine: American

Course: Desserts

Cuisine: American

Servings: 24 slices (2 cakes)

50 mins

Calories: 278

Author: Amanda Formaro

Ingredients

Cake Batter

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1/4 cup shortening
• 1/2 cup cold unsalted butter cut into thin slices
• 3/4 cup milk
• 3 large eggs
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Topping

• 1/2 cup unsalted butter divided
• 2 cups packed light brown sugar divided
• 20 oz can pineapple rings
• maraschino cherries

Things You'll Need

• Cast iron skillet
• Mixing bowls
• Hand mixer
• Wire cooling racks

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.

Video

Expert Tips & FAQs

• 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.

Nutrition

Serving: 1slice | Calories: 278cal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 118mg | Potassium: 120mg | Fiber: 1g | Sugar: 34g | Vitamin A: 295IU | Vitamin C: 1.7mg | Calcium: 54mg | Iron: 0.5mg

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This recipe was originally published here on May 11, 2010 but has since been updated with tips and new photographs.