Pineapple Upside Down Cake in a Cast Iron Skillet

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.

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4.92 from 12 votes

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. I have a few more upside down cakes listed at the end of this post for you to enjoy!

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

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!

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.

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Ingredients for Easy Pineapple Upside Down 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.
• You will need white granulated sugar for the cake batter and brown sugar for the topping.
• There’s a small amount of shortening used along with the butter, but I’m sure you could substitute all butter if you prefer.
• The batter also requires milk, anything from skim to full fat will work.
• When a recipe calls for eggs, the standard is “large”. If you use jumbo eggs it can significantly change the recipe.
• You will also need baking powder, table salt, and pure vanilla extract.
• For the topping I use canned pineapple chunks and maraschino cherries. Pineapple rings can be used instead of the chunks.

Helpful Kitchen Tools

• 9 inch cast iron skillet
• Handheld or stand mixer
• Mixing bowls
• Regular cake pan

How to Make Pineapple Upside Down Cake 

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 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 chunks, reserving the juice to store any leftovers.

4. Gently place pineapple chunks onto the brown sugar in the center of the skillet, forming a flower. Place a cherry in the middle of the pineapple flower. Decorate the outer edge of the cake using more of the pineapple and cherries.
5. 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.

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.

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.

More Upside Down Cake Recipes

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

This recipe was originally published here on May 11, 2010

Pineapple Upside Down Cake in a Cast Iron Skillet

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.

4.92 from 12 votes

Print Pin Recipe Rate

Course: Desserts

Cuisine: American

Keyword: cake, pineapple, pineapple upside down cake

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 24 slices (2 cakes)

Calories: 278kcal

Author: Amanda Formaro

Ingredients

Cake Batter

• 2 1/4 cups cake flour
• 1 1/2 cups 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 brown sugar divided
• 15 oz can pineapple chunks
• maraschino cherries

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 brown sugar over the butter. Drain pineapple chunks, reserving the juice to store any leftovers. 
• Gently place pineapple chunks onto the brown sugar in the center of the skillet, forming a flower. Place a cherry in the middle of the pineapple flower. Decorate the outer edge of the cake using more of the pineapple and cherries.
• 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.

Notes

This recipe makes TWO skillet cakes

Nutrition

Serving: 1slice | Calories: 278kcal | 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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