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)
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
Angela Steinberg says
Can the other half of the batter be frozen for latter use? Or can I bake the second cake and freeze it for later?
Amanda Formaro says
Yes bake the second and freeze for later! :)
Dawn Howe says
I have made Pineapple Upside down cake in Cast Iron Skillet for years. The only thing different I did was to use a boxed yellow cake mix, using the box instructions except for I used the juice from the canned pineapple in place of the liquid the cake mix asked for, and used both crushed pineapple and pineapple rings.
MERLE L STEWART says
Fantastic recipe and easy, easy, easy.!
Jennifer says
Amazing cake!! We used a 12 inch iron cast skillet and made one cake. Added a little more bake time and it is perfect! Thank you for the recipe
Alex says
My GOODNESS. I had to make some adjustments, used tidbits because I didnt have chunks or rings, and frozen cherries. I also only had a giant cast iron, or a cast iron dutch oven, and my mom told me to only used cast iron… so instead of 2 cakes, I filled the dutch oven with about 80% of the cake batter and added an additional 15 mins cooking time. Holy smokes. The cake is moist and perfect, and the pineapple brown sugar top is so good. Definitely a new fave recipe, thank you!!
Amanda Formaro says
That’s fantastic Alex, so glad you enjoyed it! I must ask, what did you do with the other 20% of the batter?
Helen says
Just made these, following the recipe exactly except for pineapple rings instead of chunks. SOOO GOOD! I messed around and left the second cake in the skillet too long but it’s still delicious.
Amanda Formaro says
Awesome, so glad you loved it! And yeah, I would not throw that out either HAHA
kelli patterson says
If you have a large enough iron skillet can you use all the batter in one skillet and follow the 13 x 9 time directions?
Amanda Formaro says
I would think so, what size is your skillet?
Billie-Jean Beckett says
Hi Amanda, I don’t have a 9″ skillet only a 12″, so I’m wondering if i could just make the entire recipe and bake it in a 12″ skillet instead? I know the cake will be thicker but just to make sure it won’t overflow in my oven.
Amanda Formaro says
Hi Bille-Jean! I have not tried that so I don’t know for sure and would not want you upset with me if it didn’t work!
Karen says
Hello Billie Jean,
I made one in my 10” cast iron skillet and it was fine. But make sure you have a big enough plate to put it on. They have big plastic plates at most Dollar General stores. I forgot about having them and my sides fell off. It was still good though !
Cathy says
Hi Billie-Jean.
I’m wondering if you made this pineapple upside down cake in your 12 inch skillet?
Did it overflow or was it ok?
I also only have a 12 inch skillet was wondering the same thing?
Thanks
Cathy
KRL724 says
This is the way I’ve made my PUD cakes for close to 60 years! (I even won a blue ribbon for one at the 4-H Fair when I was about 10 years old!) I do, however, now use crushed pineapple, because my family loves getting pineapple in every bite! I have also learned using a box of yellow cake mix and substituting pineapple juice for the liquid is the way to go, for both flavor and ease of making!
Celeste says
I’m going to try this but I’m going to try it with pineapple rings instead of pineapple chunks.
Dawna says
Your flour measurement, is it measured before sifting or after sifting?
Amanda Formaro says
Before sifting :)
Carol says
I buy the small box of Jiffy cake mix that makes just one layer. Also use the juice from the pineapples and substitute it for the water in the recipe on the box. Yum
Amanda Formaro says
Excellent idea!
patricia says
I have now made this cake twice, it is delicious.
Amanda Formaro says
Hooray, thank you Patricia!
Melanie says
I found one of you recipes last night for pineapple upside down cake using bisquick. Ugh i cannot find it now. Please help. Im ready to start
Amanda Formaro says
Hi Melanie! I have a Raspberry Upside Down cake that uses Bisquick, is that the one you mean? https://amandascookin.com/cooking-with-alicia-annie-raspberry/
Evelyn Ansay-Esparcia says
Yummy!
Teresa says
Amanda, do u think that u could squirt some of the pineapple juice on the top of the bottom layer of the cake for moistness, then placing the pineapple rings “or” applying a syrup or icing such as caramel. Then still have the top cake with the brown sugar, pineapple rings and cherries. Not sure about the caramel, maybe someone has a better idea. Just trying to come up with a different take.
Amanda Formaro says
I’m not sure if I understand what you mean. Are you talking about making it a two layer cake, with the pineapple upside down part as the top layer, then pineapple juice and caramel in the center with just a bottom cake layer?
DearMissKrista says
oops I misunderstood this comment, so if possible delete my previous comment and this one lol, that’s what I get for commenting at 4am
Bertha Cecilia. says
Very delicicious
Amanda Formaro says
Thank you Bertha!
Mary says
Has anyone tried halving this for one skillet and was it o-k? Love pineapple upside down cake and would probably use rings instead of pineapple chunks.
Amanda Formaro says
Hi Mary. The recipe as stated is for two cakes, so you should be able to slide the serving slider in half (12 servings) and that will give you the ingredient measurements for one cake. Please note it only changes the ingredients, not the verbiage in the written instructions. So for example, in step 2 it says “Prepare the topping first by placing 1/4 cup butter in cast iron skillet.” but you will have to use 1/8, which should be reflected in the ingredient portion. Hope that makes sense!
Shanna Neal says
Can I use regular flour? If I use the pineapple juice how much and will I be substituting for what?
Amanda Formaro says
The recipe calls for 3/4 cup milk, so if you want to use some of the pineapple juice, I would use 1/2 cup milk 1/4 cup pineapple juice. I would caution about replacing the milk completely because it will change the recipe too much and can affect the outcome of the cake.
If you don’t have cake flour, use 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons of cornstarch.
Selena says
Can you use self rising flour
Amanda Formaro says
I believe it’s possible, but I haven’t tried it. I will refer you to this article https://www.livestrong.com/article/472686-can-self-rising-flour-be-used-in-baking-instead-of-all-purpose-flour/
Nicole says
Hi there, maybe I’m missing something but 1/4 c = 4 tbsp, so instead of cake flour, you can use 2 c. flour and 1/4 c. corn starch (sifted)?
Brian says
Cake is easy to make per recipe. Letting cake
Cool a little before flipping cake onto serving plate. Cake will want to crumble if not cooled some.