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pineapple upside down cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This beautiful classic pineapple upside-down cake bakes perfectly in a cast iron skillet. With its crispy golden brown sweet edges and sweet pineapple caramelized top, this cake is a huge hit and a delicious taste treat.

yield 10 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pineapple upside down cake

  • CAKE
  • 1 1/2 c
    cake flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    unsalted butter, softened to room temperature
  • 3/4 c
    granulated sugar
  • 2 lg
    eggs, room temperature
  • 1 tsp
    vanilla extract
  • 1/2 c
    pineapple juice (from the can of pineapple used in the topping)
  • 2 Tbsp
    milk
  • TOPPING
  • 1/4 c
    unsalted butter
  • 2/3 c
    packed light brown sugar
  • 1 can
    pineapple rings (20 oz)
  • 19
    maraschino cherries

How To Make pineapple upside down cake

  • 1
    Preheat the oven to 350 degrees F. To make the cake, grease a 10 or 11-inch cast iron skillet with vegetable shortening.
  • 2
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for a few minutes.
  • 3
    Using a stand mixer or a handheld mixer on medium speed, cream the butter and sugar together for about 2 minutes. Reduce the speed to low and add the eggs, one at a time, mixing just until incorporated. Mix in the vanilla extract.
  • 4
    Add the flour mixture in several intervals, alternating with the pineapple juice and the milk. Mix just until combined scraping down the bowl and beater as needed.
  • 5
    Meanwhile, make the topping by melting the butter in a 10 or 11-inch cast iron skillet in the oven. It only takes about 5 minutes, so keep an eye on it. Sprinkle in the brown sugar as evenly as possible. Top with a single layer of pineapple slices and fill in the spaces with maraschino cherries.
  • 6
    Gently pour the cake batter over the top and bake for 30 minutes. Then tent the pan loosely with aluminum foil. Bake for another 10-15 minutes until a toothpick inserted in the center comes out clean.
  • 7
    Cool the cake in the pan for 10 minutes. Then carefully invert onto a serving plate. Let the cake cool for 2-3 hours before slicing and serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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