This is most definitely the best Pineapple Upside Down Cake made in a cast-iron skillet or cake pan. This moist yellow, from-scratch cake is decadently delicious with caramelized pineapples and maraschino cherries. This dessert is super easy to compile and always has rave reviews.
❤️ Why you'll love this recipe
- This is a classic cake that's been around since the early 1900's. Classically delicious cake.
- The cake is a great recipe thats is a super moist, fluffy, and scrumptious!
- unsalted butter
- brown sugar
- sliced pineapple rings. Use canned pineapple.
- cake flour: If you do not have cake flour you will need all-purpose flour and cornstarch. Instructions in FAQs.
- baking powder
- large eggs
- granulated white sugar
- pineapple juice
- maraschino cherries
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- 10 inch cast iron skillet: A great pan to make this yummy dessert.
This is an overview of the recipe. The full instructions are below in the recipe card.
- 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. Place a whole maraschino cherry in the center of each pineapple slice. Fill spaces with whole pecans
- Pour cake batter over the pineapples.
- Bake cake in cast iron skillet at 375°F 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.
Keep your cake in the fridge after being baked. Cover with plastic wrap or keep in a cake holder for up 2-3 days.
Absolutely, freeze as slices or a whole cake for up to 1 month. Defrost in the refrigerator.
Expert Tip: Pat the pineapple slices dry before adding to the pan keeps the cake fresh and does not get soggy.
- For best results and to ensure a perfect flip, let your cake cool at least 10 minutes before flipping.
- Flip the pan over and tap the sides of the pan with a spatula. The cake will come out easily onto the serving platter.
- Use a thin spatula or butter knife to loosen the cake before flipping over.
Frequently Asked Questions
If you do not 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.
The cake can be served warm or at 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 also be served at room temperature.
Yes, however, it may not caramelize as well as it does in the cast iron. Be sure the melted butter covers the bottom of the pan.
Use a wooden skewer or cake tester stick it into the center of the cake. It should come out clean without any batter on the skewer. The cake is finished baking.
Cake and coffee are the perfect combinations. For the over 21 crowd, try my Dad's famous, Irish Coffee. Great for family parties and get together.
Copycat Starbucks Caramel Macchiato is another great choice.
For my tea drinkers, try a soothing Cranberry Tea with the cake!
Ginger Green tea is always a hit and can be served hot or cold.
- Lemon Yogurt 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.
The recipe was originally published on August 25, 2020. It has been updated and republished for reader experience.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Cast Iron Pineapple Upside Down Cake Recipe
- 1 cup sifted cake flour Note 1
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs, separated Separate into 2 medium size bowls.
- 1 cup granulated white sugar
- 5 Tablespoons pineapple juice
- ½ cup unsalted butter no need to soften the butter
- 1 cup light brown sugar
- 20 ounce can pineapple slices, about 8 slices Note 3
- 14 whole whole pecans
- 8 whole maraschino cherries
- Preheat the oven to 375°F.
- In a medium sized bowl, sift the cake flour, baking powder, and salt together. Set aside.
- Beat the egg yolks until light and fluffy. Gradually add the white sugar while still beating the yolks.
- To the egg yolk mixture, alternately mix in the pineapple juice and sifted flour mixture. Set the cake batter aside.
- Beat the egg whites until stiff. Fold them into the cake batter and set the bowl 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.
- Place a whole maraschino cherry in the center of each pineapple slice. Fill the spaces around the pineapples with pecans.
- 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. The skewer should come out clean with no wet batter on it.
- 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. Carefully remove the skillet.
- Slice and serve warm. Store any leftovers in the fridge in a covered container for 2-3 days.