Cast Iron Pineapple Upside Down Cake Recipe

An overhead view of a pineapple upside down cake topped with pineapple slices, pecans, and maraschino cherries.

5 from 5 votes

Cast Iron Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake made in a cast iron skillet is a classic from-scratch pineapple, yellow cake with the most delicious caramelized pineapple and maraschino cherry topping.

Course Baking, Dessert

Cuisine American

Keyword cast iron upside down cake, pineapple upside down cake, pineapple upside down cake made in a cast iron skillet

Prep Time 20

Cook Time 30

cooling time 10

Total Time 1

Servings servings

Calories 368kcal

Author Eileen Kelly

Equipment

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Cast Iron Skillet 10 inch cast iron skillet
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Hand Mixer
Sifter

Ingredients

1 cup cake flour Note 1
1 teaspoon baking powder
⅛ teaspoon salt
3 large eggs Separate the yolks and egg whites into 2 medium-sized mixing 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 packed
20 ounce can, pineapple slices 8 slices per can
14 whole pecans
8 whole maraschino cherries

Instructions

Preheat the oven to 375°F/190°C
In a medium-sized mixing bowl, sift the cake flour, baking powder, and salt together. Set aside.
In a large mixing bowl, using an electric hand mixer with beaters attached, add the egg yolks and beat until light and fluffy, about 3 minutes.
To the yolk mixture, gradually add the white sugar and continue to beat the yolk/sugar mixture until well combined., another 2-3 minutes.
To the egg yolk mixture, alternately mix in the pineapple juice and sifted flour mixture. Set the cake batter aside.
In the bowl with the egg whites, use a hand mixer with beaters attached, whip the egg whites until stiff peaks form, about 4 minutes. A stand mixer with a whisk attachment can also be used. Fold whipped egg whites into the cake batter and set the bowl aside.
Place the cast iron skillet over medium heat and melt the butter in the skillet. Spread the brown sugar evenly over the melted butter.
Place the pineapple slices on top of the brown sugar.
Put a whole maraschino cherry in the center of each pineapple slice. Fill the spaces around the pineapples with pecans.
Pour the prepared 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 on a wire cooling rack.
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 left the skillet and the cake is ready to be served.
Slice and serve warm. Store any leftovers in the fridge in a covered container for 2-3 days.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: For accuracy and success, sift the cake flour twice before adding to the mixing bowl. First to measure 1 cup and again to measure with the other dry ingredients.

Note 2: The egg whites are ready when they are stiff and hold their shape.

Note 3: Pat the pineapple slices dry before adding to the pan, This keeps the cake from getting soggy.

Storage: Keep the cake in the refrigerator after being baked.

Leftovers: Place in a covered airtight container in the refrigerator for up to 3 days.

Freezer Instructions

To3 freeze as slices or a whole cake for up to 1 month. Defrost in the refrigerator.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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Nutrition