There’s nothing quite like a pineapple upside down cake that’s been baked to golden caramel crusted perfection in a seasoned cast iron skillet!
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
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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 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
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.
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
This recipe was originally published here on May 11, 2010 but has since been updated with tips and new photographs.
Amanda Formaro
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Jim Horne says
My first one turned out awesome
Andrea says
Something seems to be wrong with this recipe. The topping calls for 2 C brown sugar divided. The instructions include sprinkling 1C of the brown sugar over the melted butter but there are no instructions for what we’re supposed to do with the rest. I’ve read through it 4-5 times now and I just don’t see it. What do we do with the other cup of brown sugar?!?
Amanda Formaro says
I apologize for the confusion. This recipe makes TWO cakes.
Nicole says
I was specifically looking for this comment. I was also confused about where the second cup of brown sugar went! I feel silly now. Thank you for responding!
Magnin says
Can you use pineapple juice instead of milk in the batter?
Amanda Formaro says
I have not tried that myself. I would worry that completely removing the milk might alter the recipe simply because of the different properties (fat for example) that milk has over pineapple juice. If you decide to experiment we would love to hear your results!
Sandra L Josenhans says
I would like to make this cake by itself for a different topping. If I use a 12 inch pan, should I still leave some out when I’m not using the fruit?
Amanda Formaro says
We have not tested this recipe without the fruit. If you decide to try, we would love to hear your results!
Wendy says
I followed your recipe exactly, using a 9″ preheated cast iron skillet and fresh pineapple rings. I baked the first one for 30 min at 375, and let it sit for 10 min before turning out. The cake was absolutely liquid raw inside. Not underdone. Liquid. 100% inedible. My husband bought 8 equally ripe pineapples in a student fundraiser so I was excited to try pineapple upside down cake. This recipe was an utter disappointment.
Amanda Formaro says
I’ve never, ever had that happen. I can’t imagine what may have happened, but I can guarantee it was not the recipe. I’m sorry.
Margie says
Can I substitute butter for shortening?
Amanda Formaro says
Yes, the texture will be slightly different, but should work fine!
Ben Harman says
How would you recommend altering the recipe for a 12″ cast iron skillet? The area of a 9″ skillet is 63 sq. inches, so the area of TWO would be 126 square inches. The area of a 12″ skillet is 113 square inches., which is only about 10% less than the two 9″ skillets. My thought was to use the recipe to make one cake instead of two, but since the cake would end up proportionately 10% thicker, in addition to being 4″ larger in diameter, I’d imagine at least the baking time (and maybe temperature) would have to be adjusted. Thoughts?
Amanda Formaro says
If I were experimenting with this, I would probably use the 12-inch skillet, but probably leave out a little of the batter so it isn’t overfull. I would keep the oven temp the same, and increase the bake time by 5 minutes, and then start checking for doneness.
Cindy says
I’ve made this for years and years using a cake mix in my 12” skillet and I use it all and it’s never baked over and is still fairly thin cake
Gina says
Can this cake be frozen?
Jeanine says
My cast iron skillet is 10 1/4 inches.
Do you think I should still make 2
cakes? Or just make one with this recipe?
King of the Kitchen Cupboard says
That’s exactly the size I made it in & I didn’t use all of the batter. I had to cook it for 10 minutes longer in a gas oven. OMG! Perfection!
Jasmine Ferrari says
Hi last time I made this cake was in 2010 I have to laugh but here I am again 2022 I’m making it in a 15 inch iron skillet the only thing I’ve added has walnuts and I will post some pictures I love your recipes I think you’re extremely talented in the kitchen you make everything easy although I am a skilled cook and baker I appreciate simplified methods
Gwen Cochran says
Cake is delicious and came out perfectly. Used plant butter and almond milk for dairy free needs.
Jennifer says
The cake was great but dry. Would be a perfect cake for strawberry shortcake. There is not enough gooey soaked through. I will add a pudding mix next time.
Amanda Formaro says
Sorry to hear that, that’s never been my experience. Mine have always been moist. How did you measure the flour? Did you use the scoop and sweep method?
Angela J. says
This is the exact reason I don’t like using cake flour. The cakes tend to be dryer. I have only used cake flour twice but didnt like the dry texture. I thought I had done something wrong. Now I just bypass recipes that call for cake flour. I know this response is a tab biy late but I just made my first pineapple upside down a few weeks ago. I made cupcakes.
John Holzapfel says
Hello, I have an abundance of fresh pineapple. What would you suggest on how I can use them in your recipe.
One suggestion from a friend was grill them on the BBQ with cinnamon , butter and spiced rum first.
Your thoughts please.
Cheers and 73
John
H
Amanda Formaro says
I like your friends suggestion!! You should be able to just use it instead of canned in this recipe without doing anything to the fresh pineapple.
Andrea says
how much butter actually goes where? and where does the other cup of brown sugar go? I am so confused :(
Amanda Formaro says
Hi there and sorry you were confused! This recipe makes TWO cast iron skillets. Each skillet will use 1/4 cup butter and a cup of brown sugar. Hope that helps!