Skillet Pineapple Upside-Down Cake

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This recipe is a tried-and-true Southern favorite.  Few potlucks and church suppers are complete with out the addition of some sort of Pineapple Upside Down Cake.  This recipe utilizes a well seasoned cast iron skillet and a box of cake mix to produce an easy and beautiful cake that tastes even better than it looks!  Y’all enjoy!

Ingredients

  • 1 cup butter, divided (2 sticks)
  • 1 cup light brown sugar
  • 1 – 15.25 oz can of pineapple slices in juice, juice reserved
  • small jar of maraschino cherries
  • 1 – 15.25 oz box of Betty Crocker Super Moist Butter Cake Mix
  • 3 eggs

 

Directions

  1. In a well-seasoned, 10.5 inch cast iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted; stir constantly.  Remove from heat.
  2. Drain pineapple juice into a measuring cup and add enough water to make 1 cup of liquid.  Add to cake mix in a large bowl with eggs, and 1/2 cup melted butter.  Mix well; set aside.
  3. Place drained pineapple rings and maraschino cherries in the bottom of the skillet on top of the melted butter/sugar mixture.
  4. Top with cake batter.
  5. Bake in a 325 degrees F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.  
  6. Immediately cover pan with a platter and invert.

Skillet Pineapple Upside-Down Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Skillet Pineapple Upside-Down Cake

Ingredients

  • 1 cup butter (2 sticks), divided
  • 1 cup light brown sugar
  • 1 – 15.25 oz can of pineapple slices in juice, juice reserved
  • small jar of maraschino cherries
  • 1 – 15.25 oz box of Betty Crocker Super Moist Butter Cake Mix
  • 3 eggs

Instructions

In a well-seasoned, 10.5 inch cast iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted; stir constantly. Remove from heat.

Drain pineapple juice into a measuring cup and add enough water to make 1 cup of liquid. Add to cake mix in a large bowl with eggs, and 1/2 cup melted butter. Mix well; set aside.

Place drained pineapple rings and maraschino cherries in the bottom of the skillet on top of the melted butter/sugar mixture.

Top with cake batter.

Bake in a 325 degrees F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Immediately cover pan with a platter and invert.

http://southernbite.com/2012/03/28/skillet-pineapple-upside-down-cake/

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Comments

  1. I love cooking with my cast iron skillets! Looking forward to trying the Pineapple Upside-Down Cake! Looks delicious!

  2. Deb James says:

    I am going to try this. Would make a great dessert for Easter dinner.

  3. I was wondering if this could be made using an 8 inch skillet? I don’t have a 10.5 inch. I know I would have to adjust my cooking time to allow longer time to cook…but do you think it would rise too much over the top of the pan by using the smaller skillet? I was hoping to make this for Saturday.

    • Honestly, I’d be afraid to do it in anything smaller than a 10 inch. I’m just afraid it would spill over the edges of the pan. You could try and just put a cookie sheet under it to catch any overflow.

  4. I found your site on foodblogs.com and thought I’d stop by and check it out. I just subscribed to your feed and can’t wait to see what your next post will be!

  5. Welcome, CJ! Thanks for dropping by!

  6. Winnie Mom says:

    Baked this cake over the weekend and it tastes amazing. So moist. However, the large 10 in pan is hard for me to handle and flip easily. Next time will make in two smaller pans and divide the batter between. Enjoy your recipes with everyday ingredients.

  7. deborah johnston says:

    just made this cake…turned out delish and beautiful…didnt have sliced pineapple…had chunk…so i made a pretty pattern around the edge and a star in the middle beautiful…

  8. Pretty yummy as a late Friday night treat while catching up on the week’s shows. I like the taste of food from a cast iron pan.

  9. Ruth Hellkamp says:

    This looks wonderful..but…it is so unhealthy..a whole stick of butter …a whole cup of sugar..and 3 eggs….enough to kill you…..This is extremely unhealthy .

  10. Eva Johnston says:

    Hi Stacy,
    This cake looks amazing – can’t wait to make/taste it!!! And, others should remember that the ingredient amounts are for the WHOLE CAKE! So, unless you plan to consume the entire cake, you’re not getting a whole stick of butter and a WHOLE cup of sugar and 3 WHOLE eggs.

  11. Something I have been doing for years with my pineapple upside down cake is using a can of crushed pineapple instead of rings. Pineapple in every bite. :)

Trackbacks

  1. […] a little lazy with the pineapple upside down cake and used a box for the cake mix. i also cut the butter and brown sugar in half and it was still […]

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