Pineapple Upside Down Cake in Iron Skillet
Experience a timeless classic with this Pineapple Upside Down Cake made in a cast-iron skillet, where caramelized pineapple rings and glistening maraschino cherries take center stage. This recipe combines the old-fashioned charm of cooking in a cast-iron skillet with a buttery vanilla cake that’s irresistibly moist and fluffy. A simple caramel sauce, created by melting butter and brown sugar right in the skillet, forms the base, infusing the dessert with rich, buttery sweetness. Topped with a beautiful pattern of pineapple slices and cherries, this cake bakes to golden perfection in just 35 minutes, making it an ideal treat for gatherings or weeknight indulgence. Serve warm, straight from the skillet, for a show-stopping dessert that’s as delicious as it is nostalgic.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.75 cup brown sugar
- 7 units pineapple rings (canned or fresh)
- 7 units maraschino cherries
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.25 cup vegetable oil
- 0.25 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 units egg (large)
Instructions
Preheat your oven to 350°F (175°C).
In a 10-inch cast-iron skillet, melt 6 tablespoons of unsalted butter over medium heat.
Stir in 3/4 cup of brown sugar until melted and combined, creating a caramel sauce. Remove from heat.
Arrange 7 pineapple rings in the caramel sauce at the bottom of the skillet. Place a maraschino cherry in the center of each pineapple ring. Set aside.
In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
In another bowl, whisk together 1/2 cup of whole milk, 1/4 cup of vegetable oil, 1/4 cup of melted unsalted butter, 1 teaspoon of vanilla extract, and 2 large eggs.
Gradually add the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
Pour the batter evenly over the pineapple and caramel in the skillet, smoothing the top with a spatula.
Place the skillet in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cake cool for 10 minutes.
Run a knife around the edges of the cake to loosen it, then carefully invert the skillet onto a serving plate to release the cake.
Slice and serve the cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 54.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
