Pineapple Upside-Down Cake

Cast Iron Pineapple Upside-Down Cake

Cast Iron Pineapple Upside-Down Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A traditional pineapple upside down cake recipe baked in a 12" cast iron skillet.
  • 12+ pineapple slices in juice (from three 8-oz cans) (reserve juice)
  • 16+ maraschino cherries
  • 3 tablespoons butter or coconut oil, melted
  • ½ cup packed brown sugar
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1 cup pineapple juice (from can of pineapple)
  • ½ cup vegetable oil
  • 3 eggs
  1. Preheat oven to 350.
  2. Heat 12" cast iron skillet on stovetop over medium heat. Melt butter and coat bottom of pan. Remove from heat.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Layer whole pineapple slices over bottom of pan. Line walls of pan with ½ slices. Place a cherry in the center of each ring and half-ring.
  5. To mix batter, do NOT follow instructions on box. Instead, combine cake mix, pineapple juice, oil, and eggs in a large bowl. Mix with hand mixer until moistened, then beat for two minutes until smooth.
  6. Pour batter carefully over fruit.
  7. Bake 40-45 minutes or until cake is golden brown and springs back when touched lightly in center. A toothpick inserted between fruit and into cake should come out clean
  8. Remove from oven and let cool ten minutes. Run a knife around perimeter of cake to loosen. Place a cake platter upside down over skillet. Place a cutting board over plate, then carefully turn everything over. Remove skillet. If needed, replace displaced fruit.
  9. Tip: Have extra fruit on hand so you can adjust placement based on the size of the rings.


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