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Perfect Pineapple Upside Down Cake Recipe Easy Cast Iron Skillet Dessert

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A quick and easy pineapple upside down cake baked in a cast iron skillet, featuring caramelized brown sugar, juicy pineapple rings, and a soft, moist cake with a perfectly crisp edge.

Ingredients

Scale
  • 1/4 cup unsalted butter (57g), melted
  • 1/2 cup packed light brown sugar (100g)
  • 1 can (20 oz/567g) pineapple slices in juice, drained
  • Maraschino cherries (optional)
  • 1 1/2 cups all-purpose flour (190g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsalted butter (57g), softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk (120ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 10-inch cast iron skillet on the stove over low heat.
  2. Melt 1/4 cup (57g) butter in the skillet. Once melted, sprinkle 1/2 cup packed light brown sugar (100g) evenly over the butter. Let it bubble gently for 2 minutes, stirring occasionally to dissolve sugar slightly but don’t let it burn.
  3. Remove skillet from heat carefully. Arrange your drained pineapple slices over the caramel mixture in a single layer. Add maraschino cherries in the center of each ring if using.
  4. In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
  5. In a separate large bowl, beat 1/2 cup (100g) granulated sugar and 1/4 cup (57g) softened butter with an electric mixer until light and fluffy—about 3 minutes.
  6. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  7. Alternate adding the dry ingredients and 1/2 cup (120ml) milk to the butter mixture, starting and ending with the dry. Mix just until combined—don’t overmix.
  8. Pour the batter carefully over the pineapple and caramel in the skillet, spreading evenly with a spatula.
  9. Bake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched.
  10. Cool for 10 minutes before carefully inverting onto a serving plate. If any pineapple sticks to the skillet, scoop it back on top. Let the caramel sauce drizzle over the cake.
  11. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.

Notes

Do not rush the caramel step to avoid burning the sugar. Be gentle when mixing the batter to keep the cake tender. Let the cake rest in the skillet for 10 minutes before flipping to help the caramel set. If caramel hardens after cooling, microwave the skillet for 10 seconds to soften it before flipping.

Nutrition

Keywords: pineapple upside down cake, cast iron skillet dessert, easy pineapple cake, caramel pineapple cake, nostalgic dessert

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