Pineapple Upsidedown Cake Skillet
Indulge in the delightful retro charm of a Pineapple Upside-Down Cake made conveniently in a rustic cast-iron skillet! This timeless dessert pairs caramelized pineapple rings and bright maraschino cherries with a soft vanilla cake for a perfect balance of rich flavor and visual appeal. Prepped and baked in just one skillet, this easy-to-follow recipe creates the signature golden, buttery topping that makes every slice a showstopper. Whether you’re hosting a dinner party or indulging in a nostalgic craving, this 20-minute prep recipe delivers a moist, fluffy cake with a tropical twist—all in under an hour. Perfectly suited for family gatherings, potlucks, or casual weekend baking, this skillet delight is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 2/3 cup Brown sugar
- 6 pieces Canned pineapple rings
- 6 pieces Maraschino cherries
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Place a 10-inch cast-iron skillet on the stovetop over low heat and melt 4 tablespoons of unsalted butter.
Add brown sugar to the melted butter in the skillet and stir until dissolved and bubbling. Remove from heat.
Arrange pineapple rings in the skillet over the caramel mixture. Place a maraschino cherry in the center of each pineapple ring.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.
Carefully pour the batter over the pineapple and cherries in the skillet, spreading evenly with a spatula.
Place the skillet in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the skillet from the oven and let it cool for 5–10 minutes.
Run a knife around the edges to loosen the cake, then invert the skillet onto a serving plate. Tap gently to release the cake.
Let the cake cool slightly before slicing and serving. Enjoy your Pineapple Upsidedown Cake!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 50.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 145 mg | 3% | |
*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.
