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
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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 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
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Sue says
Why don’t you use the juice from the pineapple in the cake mix?
Amanda Formaro says
Oh you absolutely can!
Debbie Schulze says
I have a brand new 14 inch cast iron skillet. I’m thinkiing I can use the entire batter for one cake? Do you think the bake time would be longer?
Amanda Formaro says
Hmm I haven’t tried that, but I would say maybe a little bit longer. I would just watch it at the recommended time in the recipe and do the toothpick test. Let me know what happens!
Carole Wahler says
i WANT TO TRY THIS RECIPE, BUT i WANT TO MAKE ONLY HALF FOR ONE CAKE. I MAKE A PINEAPPLE UPSIDE DOWN CAKE USING 1/2 OF A YELLOW CAKE MIX WITH 2 TBSP, BUTTER AND 1/2 CUP BROWN SUGAR FOR THE TOPPING IN AN 8″ REVERE WARE SKILLET. (I USE TWO SMALL EGGS). YOU MENTIONED THAT A YELLOW CAKE MIX COULD BE USED INSTEAD OF YOUR RECIPE FOR THE CAKE. MY QUESTION IS HOW WOULD THAT WORK IN MY 9″ CAST IRON SKILLET, WHICH IS I INCH ALL AROUND BIGGER THAN THE 8″ SKILLET? SEEMS LIKE HALF A CAKE MIX OR EVEN HALF YOUR RECIPE WOULD TURN OUT TOO SMALL IN HEIGHT AND TOO SKIMPY IN TOPPING FOR THAT BIG A DIFFERNECE IN SKILLET SIZE. YOUR SUGGESTIONS? I REALLY WANT TO MAKE THIS CAKE. THANK YOU. CAROLE WAHLER
Amanda Formaro says
This recipe calls for 2 9-inch skillets, so you should be able to cut it in half to just make one.
Smithy says
Oh yes. We made this in home ec in 1961. I had forgotten this delicious thing!
Amanda Formaro says
A must make again!
Helena A Michener says
Haven’t tried it yet, but the volume of a 9×13 pan and a 12″ skillet is approximately the same so it would stand to reason that you could use one 12″ cast iron skillet to make this also, adjusting the baking time slightly. That way the oven would not have to be on as long.
Amanda Formaro says
Let me know how it goes, would love to hear!
KATHY KING says
Can you substitute blueberries for the pineapples?
Amanda Formaro says
I haven’t tried that with this particular recipe. I do have a blueberry upside down cake here – > https://amandascookin.com/easy-upside-down-cake/ that you could refer to
Debbie says
I have only a 12 inch cast iron skillet. Any suggestions? Maybe make it in my 12” skillet and make the rest in a small baking pan?
Amanda Formaro says
So this is not a scientific mathematical answer. But I would say to make cupcakes from the remainder. I don’t know how much you would have leftover, so I wouldn’t want to suggest using another baking pan. I feel cupcakes would be safer.
Erin Peters says
During the summer I try not to heat up the house with the oven. Since cast iron tends to conduct heat evenly, I’m going to prep this, take it outside, and attempt to bake it on the gas grill. I need this in my life but it’s over 90°F everyday right now!
Amanda Formaro says
Ohhh can’t wait to hear how it goes!!
Myron Lewis says
OMGoodness!
Jackie says
Best ever
Kathy Barker says
The same as my mom’s except she used pineapple rings.
Shawn Acker says
Oh my this is delicious…👍
James says
Yes
cathy says
what size castiron?
Amanda Formaro says
Either a 9-inch or 10-inch will work.
Michelle Fisher says
Please could you let me know what size cast iron skillet?
Amanda Formaro says
Hi Michelle! 9-inch!
Sarah says
What size cast iron skillet for 2x this recipe?
Amanda Formaro says
9 inch
Diane says
LOKS YUMMY…
Heather Bird says
This is my favorite recipe for p-u-d-c ?? it’s always a hit!!!
Amanda Formaro says
Thanks Heather! We love it too :) :)
April says
Mailing this tonight! I can’t wait!
Amanda Formaro says
I hope you enjoyed it!
Judy Hatfield says
My mother made all her upside down cakes in cast iron skillets. She used pineapple slices & put the cherry in the center of each slice & put slices around the sides of the skillet before pouring the cake mix in. Never any leftovers.
Amanda Formaro says
Delicious :)
lindaibach says
Probably a good recipe, however, I=the recipe did not state how to do it on top of the stove. Very disappointing when that was what was advertised.
Amanda Formaro says
It’s not a recipe to be made on top of the stove. it’s BAKED in a cast iron skillet.
Linda Czajkowski says
Do u still use half of the batter recipe in a 13′ x 9″ pan?
Amanda Formaro says
For 13×9 use the full recipe. If you want to make it in a 13×9 pan, it would be easier to follow this recipe -> https://amandascookin.com/pineapple-upside-down-cake-2/
ElizabethPratt says
What size is the skillet you used please.
Amanda Formaro says
Hi Elizabeth! My skillet is 10″