Cast Iron Skillet Pineapple Upside Down Cake

This easy pineapple upside-down cake made in a cast iron skillet is delicious and surprisingly simple. If you’ve been curious about baking a skillet pineapple upside-down cake from scratch, this recipe is a great place to start.

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If you enjoy this classic dessert, try other single-layer cakes and fruit fillings like Blueberry Cake Filling, Vegan Gingerbread Loaf Cake, or Pumpkin Pecan Dump Cake.

Pineapple Upside Down Cake in a Cast Iron Pan

My fondest memories of pineapple upside-down cake come from childhood — it was my mother’s specialty. This retro dessert still shines: buttery, caramelized fruit over a tender cake. While many recipes use boxed yellow cake mix, this from-scratch cast-iron version is straightforward and yields a richer, fresher flavor.

I made this skillet cake for a friend’s birthday request, and it turned out beautifully — the skillet helps the topping caramelize evenly and develops a deep, buttery sweetness.

Can you bake a cake in a cast iron skillet?

Yes. Cast iron is excellent for this cake because it distributes heat evenly and encourages the brown sugar and butter to caramelize into a glossy topping. The skillet also makes the presentation charming when you invert the cake to serve.

Why use a cast iron skillet?

Traditional upside-down cakes start with melted butter and brown sugar spread across the pan, followed by fruit and then the batter. A well-seasoned cast iron skillet makes melting the butter easy and helps the sugar create a deeply caramelized layer. If you prefer, a 9-inch cake pan will work — just watch the bake time closely and adjust as needed.

Ingredients

Below is an overview of what you’ll need. Exact measurements and full instructions are in the recipe section further down.

• Granulated sugar — for the cake batter.
• Eggs — use large eggs at room temperature for best results.
• Vanilla extract — pure vanilla gives the best flavor.
• Vegetable oil — adds moisture; neutral oils like canola or avocado work well.
• Milk — whole milk gives richer flavor and texture; low-fat or buttermilk can be substituted.
• Crushed pineapple — drained for the topping; reserve 1/3 cup of the juice for the batter.
• All-purpose flour — provides structure without weighing the cake down.
• Baking powder — to help the cake rise.
• Salt — enhances all the flavors.

For the caramelized topping:

• Butter — salted or unsalted (add a pinch of salt if using unsalted).
• Light brown sugar — for a balanced caramel flavor.
• Crushed pineapple — drained; provides texture and pineapple in every bite (you may use pineapple rings if preferred).
• Maraschino cherries — halved for garnish; optional but classic.

Best pan for pineapple upside-down cake

A well-seasoned cast iron skillet (10-inch works nicely) is my top choice for this recipe. A 9-inch round cake pan can be used if necessary — the bake time may be slightly longer. You’ll also want a mixing bowl, a whisk or electric mixer, and a rubber spatula.

Pineapple Upside-Down Cake — Step by Step

The batter is quick and similar to a simple single-layer cake. After mixing the batter, you’ll prepare the caramelized topping directly in the skillet on the stovetop. The process is straightforward:

Melt the butter in the skillet over medium heat.

Evenly sprinkle the brown sugar over the melted butter to create the caramel layer.

Arrange cherry halves on the sugar layer. Traditionally they are placed evenly; I arranged mine in a decorative initial for a birthday.

Spoon the drained crushed pineapple over the cherries and press lightly to distribute.

I prefer crushed pineapple because it makes slicing easier and spreads pineapple flavor through every bite. If you use pineapple rings, place a cherry half in the center of each ring.

Finally, pour the prepared batter over the fruit and bake until a toothpick in the center comes out clean. Let the cake cool briefly, then invert to reveal the caramelized topping.

Cast Iron Pineapple Upside Down Cake with Rum

For an adult variation, replace half of the reserved pineapple juice in the batter with dark rum, and add a tablespoon of rum to the topping after arranging the pineapples. This adds a warm, complex note without changing the method.

Frequently Asked Questions

Top Tip

Measure flour by weight with a kitchen scale for consistent results. Accurate measurements help prevent a dry cake and improve texture.

Related Recipes

📖 Recipe

Pineapple Upside Down Cake in Cast Iron Skillet

A simple from-scratch pineapple upside-down cake baked in a cast iron skillet for a perfectly caramelized fruit topping and tender cake.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Course: Dessert | Cuisine: American | Servings: 8 slices | Calories: 337 kcal per slice

Equipment

• 10-inch cast iron skillet (or 8–10 inch)
• Mixing bowls
• Measuring cups and spoons
• Whisk and rubber spatula

Ingredients

For the cake:

• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup vegetable oil
• 1/2 cup whole milk (or substitute)
• 1/3 cup pineapple juice (reserved from pineapple)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For the topping:

• Cooking spray or a little extra butter for the pan
• 6 tablespoons salted butter
• 2/3 cup light brown sugar
• 20 oz crushed pineapple, drained (reserve 1/3 cup juice)
• 10 maraschino cherries, halved

Instructions

1. Preheat oven to 350°F. Spray an 8- or 10-inch cast iron skillet with cooking spray.
2. In a large bowl or stand mixer, beat the sugar, eggs, and vanilla for about one minute.
3. Stir in the oil, milk, and reserved pineapple juice until combined.
4. Sift in the flour, baking powder, and salt, then fold with a rubber spatula until just combined. Set batter aside while preparing the topping.
5. On the stovetop, melt the butter in the skillet over medium heat. Sprinkle the brown sugar evenly over the melted butter.
6. Arrange cherry halves over the brown sugar, cut side down. Spoon the drained crushed pineapple over the cherries and spread evenly, pressing lightly to level.
7. Pour the cake batter over the fruit in the skillet and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge, place a heatproof plate or platter over the skillet, and invert to release the cake. If any fruit sticks to the pan, scrape it onto the top of the cake.

Notes

Skillet size: A 10.25″ skillet works well; the cake will rise close to the skillet edge when baked. A 9-inch cake pan is an acceptable alternative but may require additional baking time.

Storage: Refrigerate leftovers because of the fruit topping. Allow slices to come to room temperature or warm briefly before serving.

Rum variation: Replace half of the reserved pineapple juice in the batter with dark rum and add a tablespoon of rum to the topping after arranging the pineapple for a boozy twist.

Nutrition (per slice)

Calories: 337 kcal | Carbohydrates: 57 g | Protein: 4 g | Fat: 10 g | Sugar: 39 g