Pineapple upside-down cake baked until the brown sugar and butter form a golden, caramelized crust is simply irresistible. Baking it in a well-seasoned cast iron skillet adds depth and creates an exceptional caramel topping.
Pineapple Upside Down Cake in a Cast Iron Skillet
This reliable pineapple upside-down cake can be baked in a standard cake pan or in a cast iron skillet for a richer caramel crust. The batter is the same recipe I’ve used for decades, and baking in a skillet for the past ten years has produced my favorite results.
The name describes the method: you layer the topping in the pan first, then invert the cake after baking so the garnish becomes the top. It’s a straightforward yellow cake where everything goes into one bowl—no sifting, no complicated techniques, just simple mixing.
Related Recipe – Pineapple Pound Cake
Ingredients you will need
Full measurements and printable instructions are available in the recipe card below. The recipe makes two 9-inch skillet cakes (or one 13×9-inch pan).
Ingredient Info and Substitute Suggestions
Cake flour: I prefer cake flour for a tender crumb. If you don’t have it, substitute 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons cornstarch. For an easier shortcut, a boxed yellow cake mix can replace the homemade batter.
Pineapple: Use pineapple rings for the classic look, or substitute tidbits or chunks. Arranging tidbits or chunks into flower shapes and adding a maraschino cherry in the center is a nice variation—get creative with the design.
How to Make Pineapple Upside Down Cake
Step-by-step photos and instructions are included below to help you visualize the process. Scroll to the recipe card to print the full recipe.
The directions below are written for two skillet cakes. If you prefer standard cake pans, see the notes in the recipe card for adjustments.
- Preheat the oven to 375°F and position the rack in the center. If you have only one 9-inch skillet, you can make two cakes one after the other—wipe out the skillet and repeat. If you have two skillets, stagger them in the oven and bake both at once.
- Start the topping by placing 1/4 cup butter in the cast iron skillet and putting it in the oven until the butter melts—this takes just a few minutes.
- Remove the skillet and sprinkle 1 cup of light brown sugar evenly over the melted butter. Drain the pineapple rings and reserve the juice for other uses or storage.
- Arrange the pineapple rings on the brown sugar, fitting as many as the skillet allows, and place a maraschino cherry in the center of each ring.
- Prepare the batter: combine all cake ingredients in a mixing bowl and beat at low speed for about 30 seconds to combine. Increase to medium speed and beat for about 5 minutes, scraping the bowl occasionally. Small bits of butter in the batter are fine and will bake up tender.
- Divide the batter evenly if making two cakes. Carefully pour the batter over the arranged pineapple, moving around the pan while pouring to avoid shifting the fruit.
- Bake for about 30 minutes. The sides should be bubbly and the top lightly browned. Allow the skillet to cool on a wire rack for 10 minutes.
- Set a flat plate over the skillet, put on oven mitts, and invert the pan onto the plate. If any topping remains in the skillet, use a spatula to transfer it to the cake to fill any gaps.
Frequently Asked Questions and Expert Tips
Yes. Use the same method, arranging pineapple “flowers” across the pan—you’ll fit about eight or more. Bake a 13×9-inch pan for 35–40 minutes and loosen the cake from the sides before inverting if needed.
Yes. Replace cake flour with 2 1/4 cups minus 4 tablespoons of all-purpose flour sifted with 4 tablespoons cornstarch.
Absolutely. Arrange chunks or tidbits into patterns or flowers and add a maraschino cherry if you like—the result is just as delicious.
Loosely wrap the cake in plastic wrap to keep moisture in, place it in an airtight container, and refrigerate for 3–4 days. You can also use a cake carrier for easy storage.
Yes. Cool the cake completely, flash freeze on a baking sheet for about 45 minutes, then wrap tightly in plastic wrap and foil. Freeze up to 3 months and thaw overnight in the refrigerator before serving.
This is a family favorite I make often. A pineapple upside-down cake baked in a cast iron skillet offers a caramelized edge and flavor that standard pans don’t achieve.
Serving Suggestions
This recipe yields two 9-inch cakes. You can bake them sequentially in a single skillet or simultaneously if you have two. Serve slices warm to enjoy the caramelized topping at its best.
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 – Helpful FAQs are above in the post. Scroll up if you need tips!
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Ingredients
Cake Batter
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1/4 cup shortening
- 3/4 cup milk
- 1/2 cup cold unsalted butter, sliced thin
- 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
- Cast iron skillet
- Mixing bowls
- Hand mixer or stand mixer
- Wire cooling rack
Before You Begin
- This recipe makes two 9-inch skillet cakes.
- If you don’t have cake flour, use 2 1/4 cups minus 4 tablespoons all-purpose flour sifted with 4 tablespoons cornstarch.
- You can use a boxed yellow cake mix as a shortcut; baking times may vary slightly.
- Everything mixes in one bowl—no sifting, creaming, or complex steps required.
Instructions
Cast Iron Skillet
- Preheat the oven to 375°F and place the rack in the center. If using one skillet, bake one cake at a time; if using two, stagger them in the oven.
- Place 1/4 cup butter in the skillet and melt it in the oven for a few minutes.
- Sprinkle 1 cup of light brown sugar over the melted butter. Drain the pineapple and reserve the juice.
- Arrange pineapple rings on top of the brown sugar and place a cherry in the center of each ring.
- Mix the batter: combine cake flour, sugar, shortening, milk, cold butter slices, eggs, baking powder, salt, and vanilla. Beat on low to combine, then medium for about 5 minutes, scraping as needed.
- Divide batter if making two cakes and pour carefully over the pineapple without shifting the fruit.
- Bake about 30 minutes until the sides are bubbly and the top is golden. Cool 10 minutes on a wire rack.
- Invert the skillet onto a plate using oven mitts. Transfer any leftover topping from the skillet to the cake to fill gaps.
Regular Cake Pan
- Follow the same steps for 9-inch round pans or a 13×9-inch pan. For a 13×9 pan, arrange pineapple flowers across the surface and bake 35–40 minutes. Loosen edges before inverting if necessary.
Expert Tips & FAQs
- To store: wrap loosely in plastic, place in an airtight container, and refrigerate 3–4 days.
- To freeze: cool completely, flash freeze on a sheet for 45 minutes, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the refrigerator.
Nutrition
These recipes are tested in a conventional oven. Oven temperatures and performance vary—an inexpensive oven thermometer can help ensure accurate baking. If using alternative appliances, adjust times and temperatures accordingly.
This recipe was originally published May 11, 2010 and has been updated with tips and new photos.