My Easy Classic Recipe for Pineapple Upside Down cake is baked in an iron skillet. I make the topping from scratch and cheat a little on the cake.
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An old-fashioned sweet fruity single layer cake recipe. Pineapple Upside Down Cake is a classic dessert made in a cast-iron skillet.
Make this pineapple cake for any occasion and remember this delicious cake for Thanksgiving and Christmas too. If you are planning a tropical party for the summer, this is a must-have dessert.
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Ingredients
Make this beautiful cake with simple ingredients you can find at your grocery store.
1 1/3 Cup blend of Pineapple Juice and water(instructions in printable recipe below)
Directions
Step 1
First, melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove it from heat and top it with the brown sugar.
Printable recipe below.
Step 2
Next, place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
Step 3
Then place the cherries into the center of all the Pineapple slices and any other spots you choose. Everyone loves the cherries so use plenty!
In a large mixing bowl, pour the cake mix and stir with whisk to remove lumps in the dry batter.
Step 5
Pour the reserved juice from the Pineapple Slices can into your 2 cup measuring cup. Add water to the juice until you reach 1 1/3 Cups.
Step 6
Add eggs, oil and juice. Mix on high about 30 seconds then reduce to medium speed and mix 2 minutes stopping occasionally to scrape the sides and bottom of the bowl.
Step 7
Pour the batter over the Pineapples in the iron skillet filling the pan about 2/3 full.
Step 8
Bake at 350° about 30-45 minutes until golden brown or toothpick inserted into center comes out clean.
Step 9 Cool the cake
Cool in pan about 10 minutes before inverting onto serving platter.
How to invert the cake onto a plate
Place your cake plate on top of the iron skillet and turn both over carefully so that when you lift the skillet, the cake will be on your plate with the Pineapples on top. A well-seasoned iron skillet does not require greasing or pan coating for baking. The cake slides out quite well.
After turning the cake over fresh from the oven onto your cake plate, allow it to sit for a few minutes before cutting. This will allow the cake to soak up some of the juices from the topping making it moist and full of flavor.
I am guilty as charged of slicing or dipping desserts while they are still warm.
Sweet fruity moist single layer cake baked in your iron skillet topped with Pineapples and Cherries.
Course Desserts
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 10
Calories 435kcal
Author Shirley Wood
Ingredients
1/2Cupunsalted butter
1/2CupLight Brown Sugar
1Can20 oz. Pineapple slices (reserve the juice)
15Maraschino Cherries
1Box Duncan Hines Pineapple Supreme Cake Mix
3large eggs
1/3CupVegetable Oil
1 1/3Cupblend of Pineapple Juice and waterSee instructions
Instructions
Melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove from heat and top it with the brown sugar
Place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
Place the cherriesinto the center of each Pineapple slice and any other spot you choose.
In a large mixing bowl, pour the cake mix and stir with whisk to remove lumps in the dry batter.
Pour the reserved juice from the Pineapple Slices can into your 2 cup measuring cup. Add water to the juice until you reach 1 1/3 Cups
Add eggs, oil and juice. Mix on high about 30 seconds then reduce to medium speed and mix 2 minutes stopping occasionally to scrape the sides and bottom of the bowl.
Pour the batter over the Pineapples in the iron skillet filling the pan about 2/3 full.
Bake at 350° about 30-45 minutes until golden brown or toothpick inserted into center comes out clean.
Cool in pan about 10 minutes before inverting onto serving platter.
How to invert the cake onto a cake plate
Place your cake plate on top of the iron skillet and turn both over carefully so that when you lift the skillet, the cake will be on your plate with the Pineapples on top. A well-seasoned iron skillet does not require greasing or pan coating for baking. The cake slides out quite well.
After turning the cake over fresh from the oven onto your cake plate, allow it to sit for a few minutes before cutting. This will allow the cake to soak up some of the juices from the topping making it moist and full of flavor.
I also like using the pineapple juice from the canned pineapple in place of water (or with water) in the cake mix. Once the cake comes from the oven you're done. No icing or decorating needed.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
There are two culprits to watch for that could cause your cake to turn out this way: 1) Over-mixing the dry ingredients (just stir until the wet and dry ingredients are combined, don't overdo it!) and 2) over-baking the cake.
Placing a round of parchment paper at the bottom of the pan can prevent this sticking and make the cake easier to release after baking. If you prefer not to use parchment paper, greasing the pan thoroughly can also help prevent sticking. What is a substitute for maraschino cherries in pineapple upside down cake?
Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.
To add on, placing your pineapple upside down on your counter results in the best-tasting pineapple, as it lets the sweet, ripe juices flow from the bottom throughout the entire fruit.
The prickly but sweet 🍍 signifies a “complicated” relationship, but this fruit-filled code has many other ingredients in the mix: : Single. 🍎: Engaged. 🍒: Committed relationship.
By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor.
You have to refrigerate it, especially after you bake it. Though, cool it first. And make sure to do that before putting it in the fridge. Consequently, if you did not store it in the fridge, it will indeed spoil quickly.
How to Store Pineapple Upside-Down Cake. You can store pineapple upside-down cake at room temperature in an airtight container for 1-2 days. In the refrigerator, it will last up to four days.
This easy Pineapple Upside Down Cake recipe makes a delicious dessert served warm with cream or custard. Or serve a slice cold with morning coffee or afternoon tea. Either way this classic dessert cake is doddle to make and a fabulous treat.
The trick with upside down cakes is keeping the caramel and fruit from sticking to the pan when you unmold it. The answer is parchment paper. Prep your pan by greasing the bottom, placing a circle of parchment cut to fit in the pan, and then greasing the parchment.
Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.
One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.
Because buttermilk is extra thick, use a few more tablespoons than the recipe calls for. You can also think 'outside of the box and use other non-dairy liquids: Try swapping out the water for soda, juice (orange juice is great with vanilla / yellow cake), or even a stout beer or coffee (for chocolate cake).
Have you ever noticed that adding pineapple to a cake or icing recipe is often cake suicide? It's true. Pineapple doesn't work well with other ingredients, especially if the ingredients include a protein of any kind or if you are trying to get your tasty creation to set-up firmly, such as a mousse or filling.
Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.
“Besides being a refreshing and hydrating alternative to plain water, pineapple water may provide a sweet little immunity boost,” says Stefanow. “Pineapple is a great source of vitamin C and manganese, which both play an important part in immune function.”
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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