Skillet Pineapple Upside Down Cake
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Skillet Pineapple Upside-down Cake is a classic dessert featuring caramelized pineapple slices and cherries atop a moist, buttery cake, that bakes up perfectly in a cast iron skillet.
This easy-to-follow recipe promises a taste of nostalgia in every slice, with a hint of rum to make it extra special.
Looking for more pineapple deliciousness? Make sure to try my recipes for Grilled Pineapple Sundaes, Pina Colada with Dark Rum, and Pineapple Bourbon BBQ Sauce!
Wouldn’t this skillet pineapple upside down cake be perfect to serve at a Hawaiian Luau?
If you would prefer to not have rum in your dessert, just go ahead and leave it out.
What you’ll need
Pineapple Topping
- Canned pineapple rings – You can also substitute fresh pineapple if you prefer – see note below.
- Drained maraschino cherries
- Unsalted butter
- Packed, light brown sugar – Dark will also work, it will just have a deeper flavor.
Cake Batter
- All-purpose flour
- Baking powder
- Fine sea salt
- Softened, unsalted butter
- Granulated sugar
- Room temperature eggs
- Pure vanilla extract
- Dark rum – The rum is added to the cake batter and drizzled on top when it comes out of the oven.
- Pineapple juice – Reserved from the canned pineapple.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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Why is it called Pineapple Upside Down Cake?
The name “pineapple upside-down cake” comes from the way the cake is assembled and served. In this dessert, the traditional cake-baking process is inverted. Instead of placing the cake batter in the pan first and then adding toppings, the pineapple slices and cherries are arranged at the bottom of the pan, and the cake batter is poured over them.
During baking, the cake rises and sets while the pineapple and cherries create a delicious caramelized topping. After baking, the cake is inverted onto a serving plate, revealing the beautifully caramelized pineapples on top. The “upside-down” aspect of the name refers to the reversal of the typical order of cake preparation and presentation. This method gives the cake a distinct appearance and an amazing combination of flavors.
How to make Skillet Pineapple Upside Down Cake
Preheat your oven to 350°F (175°C).
Melt butter in a 10-inch cast iron skillet over low heat.
No you’re eyes are not deceiving you, I grabbed the wrong skillet. This is a 12-inch skillet, so my cake is thinner…but the pineapple rings fit really nicely, lol
Add the brown sugar to the melted butter and stir to combine.
Simmer and stir over medium heat for 4 minutes. (Reduce heat if necessary to avoid burning).
Remove from heat. Arrange pineapple rings in a single layer on top of the caramelized brown sugar mixture in the bottom of the skillet. Place a maraschino cherry in the center of each pineapple ring, set aside.
Beat butter in a large mixing bowl with an electric mixer on medium speed, until light and fluffy. Gradually beat in the white sugar. Add the eggs, one at a time, beating on low speed just until incorporated. Mix in the vanilla and rum.
Mix the flour, baking powder, and salt together in a small bowl and slowly add to the butter mixture, beating on low speed just until blended. Add the pineapple juice, beat until combined.
Spoon the batter over the pineapple rings, spreading evenly to cover the entire skillet.
Bake cake until golden, and toothpick comes out clean, about 40 to 45 minutes. Remove from oven and allow to cool in the skillet for 10 minutes.
Place a dinner plate over the skillet and flip to release the cake onto the plate. Replace any pineapple or cherries that may be stuck to the bottom of the pan.
Sprinkle cake with 2 tablespoons of rum, place plate on a wire rack and allow to cool completely before serving.
Yes, this classic pineapple upside down cake recipe is the best, and yes it is also incredibly sweet…just in case you were wondering.
Expert Tips
- All oven are different, so cooking times are estimates. If the smell has you drooling, it is probably done!
- I have not tried this yet, but coconut rum would make a nice tropical flavor to this skillet cake. Maybe next time!
- Rinse, then dry the maraschino cherries with paper towels to keep the color from bleeding through the cake.
- The pineapple slices can also be cut in half, and placed close together in a ring with the cherries placed between each slice.
- To make ensure that the cake comes out of the skillet smoothly, run a thin knife along the sides of the pan to release any bits of cake that might be trying to hang on.
FAQ’s
Yes you can, but canned pineapple comes packed with pineapple juice that is used to flavor to the cake.
A 10-inch skillet is commonly used to make this cake. As you saw above, I used a 12-inch skillet and the cake turned out just fine. It is thinner, and will cook faster, but it still works.
The sugar should melt and turn into a golden-brown caramel. Be careful not to let it burn. Remove from heat when you achieve a smooth caramel consistency.
For best results, you should prepare the batter just before assembling the cake to ensure the baking powder remains effective. However, you can mix the dry ingredients in advance and combine with wet ingredients when ready to bake.
Allow the cake to cool in the skillet for about 10 minutes, then invert it onto a plate. Let it cool completely before slicing to ensure the topping sets.
Allow the cake to cool completely at room temperature before storing, this helps retain its texture and moisture. Once cooled, wrap the entire cake or individual slices tightly with plastic wrap, or store in airtight container for up to 2 days. You can also place an airtight container and store in the refrigerator for up to 3 days.
For longer storage, wrap the cake securely in plastic wrap and then in a layer of aluminum foil and store in the freezer up to 3 months. Thaw frozen cake slices in the refrigerator before serving.
More delicious cake recipes
- Tortuga Rum Cake
- Irish Apple Cake
- Bacardi Pina Colada Rum Cake
- Chocolate Huckleberry Rum Cake (or blueberry)
- Banana Chocolate Chip Cake with Chocolate Peanut Butter Frosting
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Skillet Pineapple Upside Down Cake
Equipment
Ingredients
Pineapple Topping
- 6 tablespoons unsalted butter
- .75 cup light brown sugar packed
- 8 canned pineapple rings drained and juice reserved
- a small jar maraschino cherries drained and blotted dry
Cake Batter
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon fine sea salt
- 6 tablespoons unsalted butter , softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum
- 0.5 cup pineapple juice reserved from canned pineapple rings
- 2 tablespoons dark rum to top the cake
Instructions
Pineapple Topping
- Preheat your oven to 350°F (175°C).
- Melt butter in a 10-inch cast iron skillet over low heat. Add the brown sugar to the melted butter and stir to combine.
- Simmer and stir over medium heat for 4 minutes. (Reduce heat if necessary to avoid burning).
- Remove from heat. Arrange pineapple rings in a single layer on top of the caramelized brown sugar mixture in the bottom of the skillet. Place a maraschino cherry in the center of each pineapple ring, set aside.
Cake Batter
- Beat butter in a large mixing bowl with an electric mixer on medium speed, until light and fluffy. Gradually beat in the white sugar. Add the eggs, one at a time, beating on low speed just until incorporated. Mix in the vanilla and rum.
- Mix the flour, baking powder, and salt together in a small bowl and slowly add to the butter mixture, beating on low speed just until blended. Add the pineapple juice, beat until combined.
- Spoon the batter over the pineapple rings, spreading evenly to cover the entire skillet.
- Bake cake until golden, and toothpick comes out clean, about 40 to 45 minutes. Remove from oven and allow to cool in the skillet for 10 minutes.
- Place a dinner plate over the skillet and flip to release the cake onto the plate. Replace any pineapple or cherries that may be stuck to the bottom of the pan.
- Sprinkle cake with 2 tablespoons of rum, place plate on a wire rack and allow to cool completely before serving.
Notes
- All oven are different, so cooking times are estimates. If the smell has you drooling, it is probably done!
- I have not tried this yet, but coconut rum would make a nice tropical flavor to this skillet cake. Maybe next time!
- Rinse, then dry the maraschino cherries with paper towels to keep the color from bleeding through the cake.
- The pineapple slices can also be cut in half, and placed close together in a ring with the cherries placed between each slice.
- To make ensure that the cake comes out of the skillet smoothly, run a thin knife along the sides of the pan to release any bits of cake that might be trying to hang on.
- Allow the cake to cool completely at room temperature before storing, this helps retain its texture and moisture. Once cooled, wrap the entire cake or individual slices tightly with plastic wrap, or store in airtight container for up to 2 days. You can also place an airtight container and store in the refrigerator for up to 3 days. For longer storage, wrap the cake securely in plastic wrap and then in a layer of aluminum foil and store in the freezer up to 3 months. Thaw frozen cake slices in the refrigerator before serving.
- Please see post for all commonly asked questions and answers.
I love pineapple upside down cake and I am always looking for skillet recipes.