Skillet Pineapple Upside Down Cake

The Magic of the Skillet

My old cast iron skillet is my best friend in the kitchen. It has seen so many cakes and cobblers. I love how it goes from the stovetop right into the oven.

That first step, melting the butter and brown sugar, is pure magic. It starts to bubble and smell like caramel. Doesn’t that smell amazing? This step matters because it creates the gooey, sweet topping.

A Sweet Little Story

I first made this cake for my grandson’s birthday. He was so surprised when we flipped it over. His eyes got so wide seeing the pineapple rings.

I still laugh at that. He thought it was a plain cake at first. The big reveal is the best part. What’s your favorite surprise food?

Making the Cake Batter

Now for the easy part. We use the juice from the pineapple can. Just add a little water to make one cup.

Mix everything together until it’s smooth. The batter will be thick and happy. Fun fact: The pineapple juice makes the cake extra moist. This matters because a dry cake is a sad cake.

The Pretty Part

Lay the pineapple rings in the warm skillet. Put a cherry in the middle of each ring. It’s like making a sunny, edible flower.

This is where you can be an artist. You can make any pattern you like. Do you like your cherries in the center or off to the side?

The Big Flip

After baking, let the cake cool for just five minutes. Not too long! Then find a plate bigger than your skillet.

Place the plate on top and flip it all over. Do it with confidence. The cake will slide out perfectly. This step matters because it brings all your hard work to life.

Time to Share

This cake is best shared with people you love. Serve it warm with a cold glass of milk. The sweet pineapple and soft cake are a perfect pair.

It always brings a smile to my table. What memory would you make with this cake? I would love to hear your story if you try it.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup, divided
Light brown sugar	1 cup	Firmly packed
Pineapple slices in juice	1 (14 to 20-ounce) can	Juice reserved
Maraschino cherries
Butter or yellow cake mix	1 (15.25-ounce) box
Large eggs	3

My Favorite Skillet Pineapple Upside-Down Cake

This cake always reminds me of my grandson’s birthday. He asks for it every single year. The smell fills the whole house with sweet, buttery joy. It feels like a big, warm hug from the kitchen. I love how the pineapple rings look like little suns. And the cherries are the happy dots in the middle.

Now, let’s get that oven warm and cozy. Here is how we make our magic.

Step 1: First, get your oven ready at 325°F. Grab your big cast iron skillet. Put in half your butter and all the brown sugar. Warm it on the stove until it melts together. Stir it the whole time. It will look like a lovely, sandy sauce. (A hard-learned tip: Don’t walk away from this! The sugar can burn in a blink.)

Step 2: Take the skillet off the heat. Now, drain the juice from your pineapple can. Add a little water until you have one full cup. Melt the rest of your butter in a small pot. Doesn’t that smell amazing already? I think so, too.

Step 3: In a big bowl, mix the cake mix, eggs, your juice, and the melted butter. Use a mixer for two whole minutes. I still laugh at that time I forgot to set a timer. The batter will be smooth and happy. Set it aside for a moment.

Step 4: This is the fun, artsy part. Place your pineapple rings in the skillet. Put a cherry right in the center of each ring. You are making a beautiful pattern. What’s your favorite fruit pattern? Share below!

Step 5: Gently pour your cake batter over the fruit. Spread it evenly. Now, pop it in the oven for about 45 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.

Step 6: Let the cake cool for just five minutes. Then, find a big plate. Place it upside-down on top of the skillet. This is the scary, exciting part! Flip the whole thing over. Lift the skillet slowly. You will see your beautiful, golden cake.

Cook Time: 45–50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert, Cake

Let’s Shake It Up! Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas I’ve tried over the years.

Berry Blast: Use raspberries or blueberries instead of cherries. They add a little tart zing.

Ginger Zing: Add a teaspoon of ground ginger to the cake batter. It gives it a warm, cozy spice.

Coconut Dream: Sprinkle shredded coconut over the batter before baking. It toasts up so nicely.

Which one would you try first? Comment below!

The Perfect Final Touch

A warm slice of this cake is a treat all by itself. But I love making it feel extra special. A little scoop of vanilla ice cream on the side is pure heaven. The cold ice cream melts into the warm cake. You could also add a dollop of whipped cream. It looks so pretty.

For a drink, a glass of cold milk is the classic choice. It cuts the sweetness just right. For the grown-ups, a cup of dark roast coffee is a wonderful partner. Its bitterness balances the sweet pineapple. Which would you choose tonight?

Keeping Your Cake Cozy

This cake is best friends with your fridge. Just cover the skillet tightly with a lid or foil. It will stay happy for up to five days. You can also freeze slices for a rainy day. Wrap them well in plastic wrap first.

I once sent a whole cake home with my grandson. He forgot it in his car overnight. We learned our lesson about the fridge. To reheat, just warm a slice in the microwave. It makes your kitchen smell wonderful all over again.

Storing food well saves money and time. It means a sweet treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake sticking to the pan? Let it cool for only five minutes. Then flip it onto a plate. I remember when my first cake fell apart. I was too impatient to let it cool.

Are the fruits all stuck at the bottom? Make sure your butter and sugar are fully melted. Stir them well before adding the pineapple. This creates a sweet, sticky glue for the fruit. This matters because a good base makes every bite perfect.

Is your cake too dry? Do not over-bake it. Check it with a toothpick at 45 minutes. This builds your cooking confidence. You learn to trust your instincts. Which of these problems have you run into before?

Your Pineapple Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes, just use a gluten-free yellow cake mix. It works just the same.

Q: Can I make it ahead of time? A: Absolutely. Bake it a day before you need it. It stays wonderfully moist.

Q: What can I use instead of cherries? A: You can use fresh raspberries or just extra pineapple rings. They are both delicious.

Q: Can I make a smaller cake? A: You can, but use a smaller skillet. You will also need less baking time.

Q: Any special tips? A: Use the pineapple juice in the batter. Fun fact: This little trick makes the cake extra flavorful and tender. Which tip will you try first?

Sharing the Sweetness

I hope you love making this cake as much as I do. It is a recipe full of happy memories for me. Nothing makes me happier than seeing your kitchen creations.

Please share your beautiful cakes with me. I would love to see your family enjoying a slice. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.