This beautiful classic Pineapple Upside-down Cake bakes perfectly in a cast iron skillet. With its crispy golden brown sweet edges and sweet pineapple caramelized top, this cake is a huge hit and delicious taste treat.
It stays moist and decadent for days but is at its absolute best flavor shortly after baking. If you are a big pineapple fan like me. you must try pineapple casserole, pineapple salsa, and pineapple fried rice.
Ingredients Needed
- Cake flour: or all-purpose flour, but the cake flour produces a more tender crumb
- Leaveners: baking powder and baking soda
- Salt: just a touch
- Butter: unsalted or salted (if using salted, eliminate the added salt)
- Sugar: granulated and light brown sugar
- Eggs: large ones
- Vanilla extract: pure one, please
- Milk: 2% or whole is best
- Pineapple: juice and rings
- Maraschino cherries: or bing cherries, pitted and halved
How to Make Pineapple Upside-Down Cake
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside for a few minutes. Using a stand mixer or a handheld mixer on medium speed in a large bowl, cream the butter and sugar together for about 2 minutes.
Reduce the speed to low, add the eggs one at a time, mixing just until incorporated, and then add the vanilla extract.
Now, add the dry mixture to the wet mixture in several increments, alternating between the pineapple juice and the milk. Mix just until combined scraping down the bowl and beater as needed.
Meanwhile, melt butter in an 11-inch or 10-inch cast iron skillet in the oven. Sprinkle in the brown sugar as evenly as possible. Top with a single layer of pineapple slices, and fill the cored holes with maraschino cherries.
Gently pour the cake batter over the top and bake the cake in the oven for 30 minutes. Then, tent loosely with aluminum foil. Bake for another 10-15 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool for 10 minutes before inverting it onto a serving platter.
Recipe Tips
- If you do not have a cast iron skillet, you can make this recipe in a 9 or 10-inch cake pan as long as it is 2 inches deep.
- You can use all-purpose flour, but cake flour produces a more tender crumb.
- Get the canned pineapple in juice, not the one in syrup.
- Arrange the pineapple slices and pitted maraschino cherries as pictured above.
- Blot and dry the maraschino cherries with paper towels to keep them from bleeding through the cake.
- Carefully invert the cake onto a serving plate after 10 minutes. This is the perfect time to flip it, so stick with it. If you go too soon, the cake might fall apart, and if you wait much longer, it will stick.
- Cool the cake for 2-3 hours before slicing it with a sharp knife to prevent the slices from falling apart.
Frequently Asked Questions
You can use fresh pineapple. Core the pineapple and cut it into 1/4-inch slices.
Cover and store this cake in the refrigerator for up to 3 days or freeze for up to 3 months.
Yes, if well wrapped, you can freeze pineapple upside down cake for up to 3 months. Wrap with two layers of plastic wrap and one layer of aluminum foil. Thaw overnight in the fridge. Store the cake in the fridge
More Cake Recipes
Best Pineapple Upside Down Cake
Ingredients
Cake
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup pineapple juice from the can of pineapple
Topping
- ¼ cup unsalted butter
- ⅔ cup packed light brown sugar
- 1 20-ounce can pineapple rings (reserve ½ cup pineapple juice)
- 19 maraschino cherries
Instructions
- Preheat the oven to 350 degrees. Grease a 10 or 11-inch cast iron skillet with vegetable shortening.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for a few minutes.
- Using a stand mixer or a handheld mixer on medium speed, cream the butter and sugar together for about 2 minutes. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla extract.
- Add the flour mixture in several intervals alternating with the pineapple juice and the milk. Mix just until combined scraping down the bowl and beater as needed.
- Meanwhile, melt the butter in a 10 or 11-inch cast iron skillet in the oven. It only takes about 5 minutes, so keep an eye on it. Sprinkle in the brown sugar as evenly as possible. Top with a single layer of pineapple slices and fill in the spaces with maraschino cherries.
- Gently pour the cake batter over the top and bake the cake in the oven for 30 minutes. Then tent the pan loosely with aluminum foil. Bake for another 10-15 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then carefully invert onto a serving plate. Let the cake cool for 2-3 hours before slicing and serving.
Notes
- If you do not have a cast iron skillet, you can make this recipe in a 9 or 10-inch cake pan as long as it is 2 inches deep.
- You can use all-purpose flour, but cake flour produces a more tender crumb.
- Get the canned pineapple in juice, not the one in syrup.
- Arrange the pineapple slices and pitted maraschino cherries as pictured above.
- Blot and dry the maraschino cherries with paper towels to keep them from bleeding through the cake.
- Carefully invert the cake onto a serving plate after 10 minutes. This is the perfect time to flip it, so stick with it. If you go too soon, the cake might fall apart, and if you wait much longer, it will stick.
- Cool the cake for 2-3 hours before slicing it with a sharp knife to prevent the slices from falling apart.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Erin
Looks beyond delicious! Can’t wait to make this!
Jupiter Hadley
Pineapple upside down cake is such a classic cake! I love how good it presents Thank you for sharing your recipe.
Jack
Great cake. It reminds me of my Mom’s pineapple upside down cake. Crisp edges with a tender moist crumb. Thank you for sharing!
Tammy
I love pineapple upside down. It’s such a fun and delicious summer dessert…I haven’t had one in ages so I am really looking forward to trying this recipe ^_^
karen
This cake wass out of this world omg….It cooked up perfect in my cast iron skillet. This is my new go to recipe for pineapple upside down cake!
Lavanda
I can already imagine the sweet aroma and the mouthwatering taste. Can’t wait to surprise my loved ones with this scrumptious treat!
Nyxie
I love an upside down cake. I’ve had something similar before with pineapples and cherry’s and I have to say it was gorgeous!
Barbie
It’s been a while since I’ve had pineapple upside down cake – I remember my mom used to make it for me when I was a kid and I loved it so much. It’s so delicious!
Alita
This was so delish. it’s no wonder why it has been a must-make favorite for generations.
Beth Pierce
Thanks, Alita! So glad that you liked it!
Alita
Yes, My family loved it too and we usually have it for afternoon tea.
Brianne
I wowed our friends and family with this classic pineapple upside-down cake. They loved it! Thank you so much!
abzstylz
I haven’t had upside down cake in so long! My grandmother made it a lot when I was growing up, and regret not getting her recipe before she passed. Your cake looks amazing, so will be trying!
CInny
That looks like a dessert my son would love. I think I’ll try to make this one day.
Ned
Ooohhhh….this is a new variation of pineapple cake to me, I must say it has got a unique design and appearence, to what I am used to, at least. Thanks for sharing this recipe.
Brittney
I love how easy your recipes are to follow and that you include many photos. I’ve never considered making pineapple upside down cake, but your easy recipe has me wanting to try this out really soon.
Beth Pierce
Thanks Brittney! Enjoy!
Mandy
Yummy! Brings back childhood memories – this was one of my grandma’s favorite sweets to have on summer holidays.
Beth Pierce
Good choice!
Stephanie
Who doesn’t love a good upside down pineapple cake! This is a great recipe and one more reason to break out my cast iron skillet.