My Easy Classic Recipe for Pineapple Upside Down cake is baked in an iron skillet. I make the topping from scratch and cheat a little on the cake.
An old-fashioned sweet fruity single layer cake recipe. Pineapple Upside Down Cake is a classic dessert made in a cast-iron skillet.
Make this pineapple cake for any occasion and remember this delicious cake for Thanksgiving and Christmas too. If you are planning a tropical party for the summer, this is a must-have dessert.
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Ingredients
Make this beautiful cake with simple ingredients you can find at your grocery store.
- 1/2 Cup unsalted butter
- 1/2 Cup Light Brown Sugar
- 1 Can (20 oz.) Pineapple slices in heavy syrup
- 12 -20 Maraschino Cherries
- 1 Box Duncan Hines Pineapple Supreme Cake Mix
- 3 large eggs
- 1/3 Cup Vegetable Oil
- 1 1/3 Cup blend of Pineapple Juice and water(instructions in printable recipe below)
Directions
One
First, melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove it from heat and top it with the brown sugar.
Printable recipe below.
Two
Next, place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
Then place the cherries into the center of all the Pineapple slices and any other spots you choose. Everyone loves the cherries so use plenty!
Three
Prepare the cake batter according to package directions.
Now pour the cake batter on top of the Pineapples filling the skillet about 2/3 full.
Bake
Bake at 350° for 30 to 45 minutes until golden brown or a toothpick inserted into the center comes out clean.
Allow cooling in the pan for about 10 minutes.
Place your cake plate on top of the iron skillet and turn both over carefully so that when you lift the skillet, the cake will be on your plate with the Pineapples on top. A well-seasoned iron skillet does not require greasing or pan coating for baking. The cake slides out quite well.
After turning the cake over fresh from the oven onto your cake plate, allow it to sit for a few minutes before cutting. This will allow the cake to soak up some of the juices from the topping making it moist and full of flavor.
I am guilty as charged of slicing or dipping desserts while they are still warm.
Sweet fruity moist single layer cake baked in your iron skillet topped with Pineapples and Cherries.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Desserts
Cuisine American
Servings 10
Calories 435 kcal
- 1/2 Cup unsalted butter
- 1/2 Cup Light Brown Sugar
- 1 Can 20 oz. Pineapple slices (reserve the juice)
- 15 Maraschino Cherries
- 1 Box Duncan Hines Pineapple Supreme Cake Mix
- 3 large eggs
- 1/3 Cup Vegetable Oil
- 1 1/3 Cup blend of Pineapple Juice and water See instructions
Melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove from heat and top it with the brown sugar
Place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
Place the cherries into the center of each Pineapple slice and any other spot you choose.
In a large mixing bowl, pour the cake mix and stir with whisk to remove lumps in the dry batter.
Pour the reserved juice from the Pineapple Slices can into your 2 cup measuring cup. Add water to the juice until you reach 1 1/3 Cups
Add eggs, oil and juice.
Mix on high about 30 seconds then reduce to medium speed and mix 2 minutes stopping occasionally to scrape the sides and bottom of the bowl.
Pour the batter over the Pineapples in the iron skillet filling the pan about 2/3 full.
Bake at 350° about 30-45 minutes until golden brown or toothpick inserted into center comes out clean.
Cool in pan about 10 minutes before inverting onto serving platter.
Serving: 1gCalories: 435kcalCarbohydrates: 62gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 11gCholesterol: 80mgSodium: 409mgFiber: 1gSugar: 39g
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