Caramelized Pineapple Upside Down Cake In Cast Iron Skillet

Pineapple Upside Down Cake is a retro classic that never goes out of style, but when you bake it in a cast iron skillet, something magical happens. The pineapple caramelizes just right, the edges crisp up beautifully, and the cake gets that rich, golden top that flips into a picture-perfect dessert. If you’ve only ever baked this cake in a regular pan, prepare to be wowed. With just a handful of pantry staples and one sturdy skillet, you can create a show-stopping treat that tastes like a slice of sunshine. This version is easy, fuss-free, and perfect for sharing.

Why You’ll Love This Recipe

• Cast Iron Caramelization – Baking the pineapple upside down cake in a cast iron skillet creates an irresistibly golden, caramelized top and crispy edge that’s impossible to achieve in a regular cake pan.
• One-Pan Simplicity – From stovetop caramelizing to oven baking, everything happens in the same skillet. Less mess, less fuss—more flavor.
• Pantry-Friendly Ingredients – You likely have everything you need already. Butter, sugar, flour, eggs, and canned pineapple make this a quick go-to dessert.
• Visually Stunning – That glossy pineapple top with cherries in the center? Always a crowd-pleaser without any decorating skills required.
• Perfect for Any Occasion – Serve it warm with ice cream for a cozy dessert, or bring it to your next potluck—this cake travels and impresses beautifully.

Ingredients

🍍 For the Pineapple Topping:

• 4 tablespoons unsalted butter
• ½ cup dark brown sugar
• 1 can (18–20 oz) pineapple slices, juice reserved
• Maraschino cherries (optional, for garnish)

🍰 For the Cake Batter:

• 4 tablespoons cold unsalted butter
• 1 cup light brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt

Instructions

Step 1: Prepare the Pineapple Topping

1. Preheat your oven to 350°F (175°C).
2. In an 8-inch cast iron skillet over medium heat, melt 4 tablespoons of butter.
3. Stir in ½ cup dark brown sugar and the reserved pineapple juice.
4. Let the mixture bubble gently for 5–7 minutes until it thickens slightly.
5. Remove from heat and carefully arrange pineapple slices over the caramel.
6. Optional: Place maraschino cherries in the center of each pineapple ring.
7. Place skillet in the oven to stay warm while you make the batter.

Step 2: Make the Cake Batter

1. In a mixing bowl, cream 4 tablespoons cold butter and 1 cup light brown sugar until fluffy.
2. Add eggs one at a time, mixing well after each.
3. Stir in the vanilla extract.

Step 3: Mix Dry Ingredients

1. In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
2. Add dry ingredients to the wet mixture in thirds, alternating with buttermilk.
3. Mix until just combined—don’t overmix.

Step 4: Assemble and Bake

1. Remove skillet from the oven.
2. Pour batter evenly over the warm pineapple topping.
3. Smooth the top gently without disturbing the fruit.
4. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
5. If browning too quickly, tent loosely with foil during the last 10 minutes.

Step 5: Cool and Invert

1. Let the cake cool in the skillet for exactly 10 minutes.
2. Place a large serving plate over the skillet.
3. Carefully flip the skillet upside down to release the cake.
4. If any fruit sticks, gently replace it on top.

Recipe Details & Nutrition Facts

📋 Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 generous slices
• Difficulty Level: Medium
• Estimated Cost: Low to moderate

🔢 Nutrition Facts (per serving, estimated)

• Calories: 600–625
• Fat: 19–22g
• Carbohydrates: 95–105g
• Protein: 4–6g
• Sugar: 65–70g
• Fiber: 1–2g

Note: Nutrition values are estimates and will vary based on specific brands and substitutions used.

Tips & Variations

✅ Tips for Best Results

• Heat the Skillet First: Always warm the skillet before adding the butter and sugar for the topping. This step is key for deep caramelization.
• Drain Pineapple Well: Excess juice can make the cake soggy. Pat the rings dry with paper towels.
• Don’t Overmix the Batter: Stop mixing as soon as the ingredients are combined for a light, tender crumb.
• Cool Before Flipping: Wait exactly 10 minutes before inverting. Too soon and the topping slides off; too late and it sticks.

🔄 Easy Variations

• Fresh Pineapple: Use thick-cut fresh pineapple slices—just pat them dry well.
• Fruit Swap: Try sliced peaches, apple rings, or even mango for a tropical twist.
• Cherry Alternatives: Swap maraschino cherries with cranberries or raspberries for less sweetness and more color contrast.
• Flour Substitution: Use cake flour for a softer texture (1⅔ cups in place of all-purpose).

Pineapple Upside Down Cake in Cast Iron Skillet

A golden, gooey **pineapple upside down cake** made in a cast iron skillet. Caramelized pineapple topping, moist vanilla cake, and minimal cleanup—this classic dessert is always a crowd favorite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 4

Calories 620 kcal

Equipment

• – 8-inch cast iron skillet
• Mixing bowls
• Hand or stand mixer
• Measuring cups & spoons
• Spatula
• – Serving plate

Ingredients

  

• #### For the Pineapple Topping:
• – 4 tablespoons unsalted butter
• – ½ cup dark brown sugar
• – 1 can 18–20 oz pineapple slices, juice reserved
• – Maraschino cherries optional
• #### For the Cake Batter:
• – 4 tablespoons cold unsalted butter
• – 1 cup light brown sugar
• – 2 large eggs
• – 1 cup buttermilk
• – 1 teaspoon vanilla extract
• – 1½ cups all-purpose flour
• – 1½ teaspoons baking powder
• – ½ teaspoon salt

Instructions

 

• **Preheat the oven** to 350°F (175°C).
• **Make the topping:** In an 8-inch cast iron skillet, melt 4 tbsp butter over medium heat. Add brown sugar and reserved pineapple juice. Stir and simmer until thickened (5–7 min).
• **Arrange fruit:** Remove skillet from heat and place pineapple slices over the caramel. Optional: Add cherries to the center of each ring. Place skillet in the oven to keep warm.
• **Make the batter:** Cream butter and sugar until fluffy. Beat in eggs and vanilla.
• In a separate bowl, whisk flour, baking powder, and salt. Add dry mix and buttermilk to the creamed mixture, alternating, and mix until just combined.
• **Assemble the cake:** Pour batter evenly over the warm fruit in the skillet. Smooth the top.
• **Bake** for 45–50 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
• **Cool & invert:** Let the cake rest for 10 minutes. Invert onto a serving plate. Serve warm or at room temperature.

Notes

– Drain and pat pineapple rings dry to avoid sogginess.
– Fresh pineapple works, but use thick slices and dry well.
– Don’t skip the 10-minute cooling before flipping!

Keyword Pineapple Upside Down Cake

FAQs

Q: Can I make pineapple upside down cake ahead of time?
Yes! You can bake it a day in advance. Just keep it covered at room temperature or refrigerate. Warm slightly before serving for the best texture and flavor.

Q: Do I have to use a cast iron skillet?
While cast iron delivers the best caramelized crust, a 9-inch round cake pan works too. Just make the topping separately on the stovetop and pour it into the greased pan before adding the fruit and batter.

Q: Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to slice it into ½-inch rings and pat dry thoroughly. Fresh pineapple can release more juice, which may affect caramelization if not dried well.

Q: Why did my cake stick to the pan?
This usually happens if the cake cooled too long in the skillet. Aim to flip it exactly 10 minutes after baking—this is the sweet spot for easy release.

Q: How should I store leftovers?
Wrap tightly and keep at room temperature for up to 3 days or refrigerate for a week. You can also freeze individual slices for up to 3 months.

Conclusion

There’s something timeless and comforting about a pineapple upside down cake, especially when it’s made in a trusty cast iron skillet. From the golden caramelized top to the moist vanilla cake beneath, this dessert is the definition of nostalgic perfection. Whether you’re baking for a special gathering or just craving a warm slice of sweetness, this one-pan wonder is sure to impress with minimal effort and maximum flavor. Once you flip it, you’ll never go back.