Skillet Pineapple Upside Down Cake Recipe

Skillet Pineapple Upside Down Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 30

Cool Time: 8

Total Time: 1 3

Servings: slices

Calories: 490kcal

Author: Becky Hardin

This skillet pineapple upside down cake is my favorite way to make this classic dessert! The cast iron skillet helps the cake bake evenly and beautifully caramelizes the fruit. It’s simple, nostalgic, and always a crowd-pleaser.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
10-inch Cast Iron Skillet
Hand Mixer

Ingredients

For the Pineapple Top

20 ounces canned pineapple rings juice reserved (1 can)*
5 tablespoons unsalted butter (⅝ stick)
1 cup brown sugar
7 maraschino cherries

For the Cake

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
⅔ cup brown sugar
½ cup unsalted butter room temperature (1 stick)
2 large eggs room temperature
2 teaspoons pure vanilla extract
½ cup reserved pineapple juice (from above)

Instructions

Preheat oven to 350°F.
Drain juice from canned pineapple into a measuring cup. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use.
20 ounces canned pineapple rings
Melt butter in a 10-inch cast iron skillet set over medium-high heat.
5 tablespoons unsalted butter
Remove the skillet from the heat and sprinkle brown sugar evenly over the top until all butter is covered.
1 cup brown sugar
Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a cherry in the center of each pineapple ring.
7 maraschino cherries
In a medium bowl, combine the flour, baking powder, and salt and set aside.
1½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt
In a separate medium bowl, combine brown sugar and softened butter. Using a hand mixer, beat for 2 minutes on medium speed until creamy.
⅔ cup brown sugar, ½ cup unsalted butter
Scrape down the bowl, then add the eggs one at a time, until well mixed. Stir in vanilla.
2 large eggs, 2 teaspoons pure vanilla extract
Gradually add flour mixture alternately with pineapple juice, beating at low speed and scraping the bowl often after each addition.
½ cup reserved pineapple juice
Pour the cake batter over the pineapple rings and spread it into an even layer.
Bake for 30-40 minutes, or until the middle is set and a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool for 8-10 minutes, then run a knife or offset spatula around the edges to gently loosen the cake.
Set a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake. Serve with whipped cream.

Notes

*Be sure to get pineapple rings in juice, not syrup. The syrup is too sweet and will not work in the cake batter. You can use fresh fruits if you prefer; just make sure to get some pineapple juice for the cake batter.

Tips:

If you don’t have a 10-inch skillet, you can adjust for an 8- or 9-inch skillet--just slightly reduce baking time to avoid overbrowning.
Make sure the butter and sugar are evenly melted and spread across the skillet to prevent uneven caramelization or hot spots.
Pat the fruits dry to avoid a soggy cake, and if they're slippery, chill the rings for a few minutes so they stay in place.
Take care not to overmix the cake batter, or the cake will turn out dry.
Don't press too hard when spreading the batter over the fruit, or you risk dislodging it.
Because the cake is dense and wet from pineapple, check that the edges are pulling away from the pan slightly and that the center springs back to the touch, in addition to the toothpick test.
This cake does tend to turn out quite dark; tent the pan with foil to prevent over browning if desired.
Don't leave the cake in the pan for too long; otherwise, it could get stuck.
Use a plate or cake board that’s slightly larger than the skillet and flip in one smooth motion to keep the design intact.
Brush the finished cake with corn syrup or apricot jam to create a shiny top.
Warm slightly before serving and top with whipped cream or vanilla ice cream for the best presentation and taste.

Make-Ahead: You can assemble the cake in the skillet and refrigerate for a few hours, then bake when ready--just add a few extra minutes to the baking time if starting cold.

Storage: Store pineapple upside down cake in an airtight container in the refrigerator for up to 5 days or in the freezer tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months.

Nutrition