Skillet Pineapple Upside Down Cake
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There’s something magical about a warm, golden Skillet Pineapple Upside Down Cake fresh from the oven, with its sweet, caramelized brown sugar topping and the juicy burst of pineapple slices in every bite. This cake is not only a showstopper for any dessert table, but it also brings a comforting taste of nostalgia with every forkful.
I make this cake often because it’s simple, delicious, and incredibly rewarding.
It’s one of those recipes that never disappoints, whether I’m serving it for a family gathering or making it as a treat for myself.
If you love this, you might also enjoy my Cinnamon Apple Skillet Cake or Peach Cobbler, both of which are equally satisfying and bring that homey, baked-from-scratch goodness.
Table of contents
Why I Love This Recipe
Skillet Pineapple Upside Down Cake holds a special place in my heart because of its perfect balance of textures and flavors.
The buttery, caramelized brown sugar base pairs beautifully with the moist cake batter and juicy pineapple slices, making it an irresistible treat.
The beauty of making it in a skillet is that it ensures the cake stays perfectly moist while giving you that iconic golden, crispy topping.
It’s the kind of dessert that feels both indulgent and comforting, making it a go-to for nearly any occasion.
Ingredients & Substitutions
Before I dive into the steps, let’s talk about the ingredients that make this cake so delicious.
This recipe uses a mix of pantry staples and a few special touches to bring out the best in each bite.
- All-purpose flour: This provides the structure for the cake, giving it the perfect fluffy texture.
- Granulated sugar: This adds sweetness to the cake, balancing out the caramelized topping.
- Milk: Milk ensures the cake has a rich and moist texture. You can substitute with a non-dairy milk like almond or oat milk if needed.
- Pineapple juice: The juice from the canned pineapple adds a slight tang and flavor to the cake batter, enhancing the pineapple taste. If you’re out of juice, you can substitute with an equal amount of water.
- Crisco shortening: This helps make the cake soft and light. You can substitute with unsalted butter if you prefer, though the texture may change slightly.
- Baking powder: This is the leavening agent that makes the cake rise, giving it a light and airy texture.
- Vanilla extract: It adds a warm, aromatic flavor to the cake, which complements the fruit and caramel topping.
- Salt: A little salt helps balance the sweetness of the cake and enhances the other flavors.
- Eggs: Eggs help bind the ingredients together, contributing to the cake’s structure and richness.
- Sliced pineapple: The star of the cake! Pineapple provides that juicy, tropical sweetness and pairs perfectly with the caramelized brown sugar.
- Butter: Butter adds richness and flavor to both the cake and the caramelized topping.
- Light brown sugar: This gives the cake its signature caramelized sweetness and deep flavor. Dark brown sugar can be used if you prefer a stronger molasses flavor.
- Maraschino cherries: These add a pop of color and a sweet bite in the center of each pineapple slice. You can leave them out if you prefer a more classic look, but they do make the cake more fun!
How to Make Skillet Pineapple Upside Down Cake
This recipe is as easy as it is delicious.
You’ll start by preparing the cake batter and creating the caramelized pineapple topping in a skillet.
The result is a stunning cake with a gorgeous upside-down presentation.
- Preheat your oven to 350ºF.
- Drain the pineapple slices, reserving the juice for the cake batter. If the juice doesn’t equal 2/3 cup, add water to make up the difference.
- In a medium bowl, cream together butter, shortening, and granulated sugar.
- Add eggs and vanilla extract, mixing well.
- Mix in salt, baking powder, and flour gradually, followed by milk, pineapple juice, and beat until just combined.
- In a 12-inch cast iron skillet, melt the remaining butter over medium heat.
- Add brown sugar evenly over the melted butter, but do not stir.
- Let the sugar dissolve in the butter and turn off the heat once it’s melted and bubbling.
- Layer the pineapple slices over the brown sugar mixture in the skillet, placing maraschino cherries in the center of each pineapple slice.
- Pour the cake batter evenly over the pineapple slices and gently spread the batter to even it out.
- Bake for 30-45 minutes until a toothpick inserted into the center comes out clean.
Pro Tips
Use a cast iron skillet: If you don’t have one, any oven-safe skillet will work, but cast iron gives you that perfect golden, caramelized crust.
Don’t skip the butter-sugar caramel: This is what makes the pineapple slices so juicy and flavorful. Make sure the brown sugar fully melts before adding the pineapple slices.
Let the cake cool before flipping: This will help prevent the pineapple from sticking to the pan and give you that gorgeous upside-down presentation.
Serving Suggestions
Serve your Skillet Pineapple Upside Down Cake warm from the oven, as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
It also pairs wonderfully with a cup of coffee or a chilled glass of sweet tea for an afternoon snack.
Recipe Variations
While this Skillet Pineapple Upside Down Cake is perfect as written, you can experiment with a few variations:
- Pineapple tidbits: Substitute pineapple tidbits if you want more pineapple in every bite. I use this hack quite often.
- Add other fruits: Try adding sliced peaches or mango to the topping for a tropical twist.
- Spices: A pinch of cinnamon or nutmeg can add warmth to the cake batter, complementing the pineapple’s sweetness.
- Coconut: For an island-inspired flavor, sprinkle some shredded coconut over the pineapple before pouring the batter over.
I hope you’ll try this easy and delicious dessert.
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Frequently Asked Questions
Yes! Fresh pineapple works wonderfully in this recipe. Just slice it into rings and use the juice from the pineapple for the batter.
This cake is best served fresh, but you can prepare the pineapple topping and batter in advance and bake it the day you plan to serve it.
No worries! You can use any oven-safe skillet or even a 9-inch round cake pan as a substitute.
Now that you know how to make this easy Skillet Pineapple Upside Down Cake, I hope you’ll try it for your next dessert!
It’s perfect for any occasion and always gets rave reviews.
Happy baking!
Skillet Pineapple Upside Down Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup milk
- ⅔ cup pineapple juice, reserved from pineapple slices
- ¼ cup Crisco shortening
- 1 Tbsp baking powder
- 2 tsp vanilla extract
- 1 tsp salt
- 2 eggs
- 20 oz sliced pineapple, juice reserved
- ½ cup butter, softened
- 1 ⅓ cup light brown sugar
- 1 jar Maraschino cherries
Directions
- Preheat oven to 350ºF. Drain can of sliced pineapple into a measuring cup. If juice measures less than 2/3 cup, add water to equal 2/3 cup.
- In medium bowl, cream together 4 tablespoons of butter, shortening, and sugar. Add eggs and vanilla extract. Slowly mix in salt, baking powder and flour. Add milk. Add pineapple juice and beat until just combined.
- In 12-inch cast iron skillet, melt remaining 4 tablespoons of butter over medium heat. Coat skillet well. Sprinkle brown sugar evenly over the butter. Do not stir.
- Let sugar dissolve then turn off heat. Layer pineapple slices over the brown sugar/butter mixture then place cherries in the middle of pineapple slices.
- Pour cake batter evenly over the pineapple and gently spread to even out the top. Bake 30-45 minutes until a toothpick inserted into the center comes out clean.
Nutrition Facts
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