skillet pineapple upside down cake recipe

Written BySheba G Updated On
skillet pineapple upside down cake recipe
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The Best skillet pineapple upside down cake recipe

I’m so excited to share this skillet pineapple upside-down cake recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends.

The combination of the caramelized pineapple, the sweet and tender cake, and the crunchy brown sugar topping is just perfect. It’s a classic Southern dessert that’s easy to make and always impressive.

I love that it’s a one-skillet wonder, which means less cleanup for me! My kids are always asking for this cake, and I’m happy to oblige.

It’s a great way to get them involved in the kitchen too – they love helping me mix the batter and flip the cake. And let’s be real, who doesn’t love a good excuse to use their cast-iron skillet?

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering. And as an added bonus, it’s relatively healthy compared to other desserts out there – we’re talking whole wheat flour, fresh pineapple, and minimal added sugar.

My family loves this recipe so much that we’ve even started making it on lazy Sundays just because. It’s a great way to spend quality time together in the kitchen, and we always end up with full bellies and big smiles.

Skillet Pineapple Upside Down Cake

Skillet Pineapple Upside Down Cake

4.8 from 1820 votes

A classic pineapple upside down cake baked in a cast iron skillet for a caramelized, buttery topping. The cake is moist and tender with a sweet pineapple and cherry finish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
2/3 cup packed light brown sugar
1 can (20 oz) pineapple rings in juice, drained, juice reserved
8 maraschino cherries

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup reserved pineapple juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Place the cast iron skillet over medium heat on the stovetop and add the 1/4 cup of butter, stirring until melted.
3Sprinkle the brown sugar evenly over the melted butter in the skillet and cook for 1 minute, stirring gently, until the mixture is bubbly.
4Remove the skillet from the heat and arrange the pineapple rings in a single layer over the sugar, placing a cherry in the center of each ring.
5In a medium bowl, whisk together the flour, baking powder, and salt.
6In a large bowl, beat the 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8Gradually add the flour mixture to the butter mixture in three additions, alternating with the reserved pineapple juice, beginning and ending with the flour mixture, and mixing on low speed just until combined.
9Carefully spoon the batter over the pineapple rings in the skillet and spread it evenly with a spatula.
10Bake for 30 to 35 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
11Remove the skillet from the oven and let it cool on a wire rack for 5 minutes.
12Run a knife around the edge of the skillet to loosen the cake, then place a serving plate upside down over the skillet and carefully invert the cake onto the plate, lifting the skillet away to reveal the topping.

🔧Equipment

10-inch cast iron skillet
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spatula
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 200mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

For best results, use a well-seasoned cast iron skillet. If you don’t have one, you can use a 9-inch round cake pan but the caramelization may be less intense. Let the cake cool for exactly 5 minutes before inverting to prevent the topping from sticking.

Watch Video Of How Skillet Pineapple Upside Down Cake Works

This skillet pineapple upside-down cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix for your family.

It’s easy to make ahead of time and reheat when needed, too.

And let’s not forget about all those wonderful health benefits from using whole wheat flour and minimal added sugar!

❓ Frequently Asked Questions About Skillet Pineapple Upside Down Cake

Q: Can I use fresh pineapple chunks instead of canned pineapple?

Yes, you can use fresh pineapple chunks instead of canned pineapple. Just be sure to adjust the amount of sugar in the recipe accordingly – fresh pineapple is sweeter than canned pineapple.

Q: What type of skillet is best for making this recipe?

I highly recommend using a 10-inch cast-iron skillet for this recipe. The even heat distribution and crispy crust it produces are essential to this dish.

Q: Can I make this recipe in advance?

No, it’s best to make this recipe just before serving. However, you can prepare the batter and have all the ingredients ready to go ahead of time.

Q: What if I don’t have buttermilk?

No problem! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Q: Can I use brown sugar instead of white sugar?

Sure thing! Brown sugar adds a richer flavor to the cake and caramelized topping.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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