Cast Iron Skillet Pineapple Upside Down Cake is going to rock your world. The pineapples are sweet and full of ooey-gooey goodness. The made from scratch yellow cake recipe is moist, tender, and mouthwateringly delicious. Pour a glass of milk or brew a pot of coffee and enjoy a slice. This dessert is super easy to compile and always has rave reviews.
Cast Iron Pineapple Upside Down Cake
Grab your cast iron skillet and get ready to make the most delicious and comforting dessert. This is a retro dessert that happens to be a favorite of mine.
This dessert takes a little more effort than I normally put in to make a tasty treat. However, it’s totally worth the extra few minutes to make this heavenly dessert.
Waiting for your cake to cool and cut is agony as the aroma is mouthwatering.
Ingredients
- unsalted butter
- brown sugar
- sliced pineapple (canned)
- pecans
- cake flour: If you do not have cake flour you will need all-purpose flour and cornstarch. Instructions in FAQs.
- baking powder
- salt
- eggs
- white granulated sugar
- pineapple juice
- maraschino cherries
Step by step recipe instructions
- Heat oven to 375°. Sift flour, baking powder, and salt together.
- Beat egg yolks until light and fluffy, adding granulated sugar gradually.
- Add pineapple juice and sifted flour, alternatively.
- Beat egg whites until stiff.
- Then, fold into the cake batter. Set aside.
- Melt butter in skillet.
- Spread brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar. Fill spaces with whole pecans. Place a whole maraschino cherry in the center of each pineapple.
- Pour cake batter over pineapple.
- Bake cake in cast iron skillet at 375 for 30-35 minutes. Check for doneness with a cake tester.
- Let the cake cool for 10 minutes. Slide butter knife around edges of the cake to loosen.
- Carefully flip the pan upside down on top of a large cutting board or another surface.
Slice and serve warm. Store covered in the refrigerator for a few days, if it lasts that long.
FAQs
- Pat the pineapple slices dry before adding to the pan keeps the cake fresh and does not get soggy.
- To ensure a perfect flip, let your cake cool at least 10 minutes before flipping. Flip the pan over and give it a good hit with a spatula. The cake will come out easily onto the platter.
- Use a thin spatula or butter knife to loosen the cake before flipping over.
Storage Tips
Keep your cake in the fridge after being baked. Cover with plastic wrap or keep in a cake holder for up 2-3 days.
Can I freeze this cake?
Absolutely, freeze as slices or a whole cake for up to 1 month. Defrost in the fridge.
How do I serve this cake?
The cake can be served warm or room temperature. Warm it up in the oven at 325°F for a few minutes to warm before serving. Dollop some vanilla icing or whipped cream on top. The cake can be served at room temperature.
Can I replace cake flour?
If you don’t have cake flour, use 1 cup all-purpose flour and remove 2 Tablespoons and replace two tablespoons of cornstarch in a one-cup measuring cup.
You may enjoy these desserts:
- Lemon Yellow Cake: Full of lemon flavor, a tasty dessert.
- Boozy Pineapple Slices: A fabulous dessert that is super easy to put together.
- No Bake Strawberry Cheesecake: No bake desserts are always a treat.
Love Retro Desserts like me, you must try Creamsicle Orange Jello Salad Recipe or another classic Vintage Cherry Chip Layer Cake.
SHOP THIS RECIPE:
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- 10 inch cast iron skillet: A great pan to make this yummy dessert.
- cake flour: I use this brand with excellent results.
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Cast Iron Pineapple Upside Down Cake Recipe
Equipment Needed:
Ingredients
- 1 cup sifted cake flour Note 1
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs, separated
- 1 cup granulated white sugar
- 5 Tablespoons pineapple juice
- 1/2 cup unsalted butter, no need to soften
- 1 cup light brown sugar
- 20 ounce can pineapple slices, about 8 slices Note 3
- 14 whole pecans
- 14 whole pecans
- 8 whole maraschino cherries
Instructions
- Preheat the oven to 375°F.
- In a small bowl, sift the cake flour, baking powder, and salt together. Set aside.
- Beat egg yolks until light and fluffy, gradually adding the white sugar.
- To the egg yok mixture, alternately add the pineapple juice and sifted flour mixture.
- In a separate bowl, mix the egg whites until stiff. Fold them into the cake batter and set aside.
- Melt the butter in the cast iron skillet. Spread the brown sugar evenly over the melted butter.
- Place the pineapple slices on top of the brown sugar.
- Fill the spaces with the pecans. Place a whole maraschino cherry in each pineapple slice.
- Pour cake batter over the pineapples.
- Place the cast iron skillet into the preheated oven. Bake at 375°F for 30-35 minutes. To check for doneness, use either a cake tester or a toothpick.
- Let the cake cool 10-15 minutes.
- Slide a butter knife around the edges of the cake to loosen it.
- Carefully flip the pan upside down on top of a large cutting board or cake plate.
- Slice and serve warm. Store any leftovers in the fridge in a covered container for 2-3 days.
