This Skillet Pineapple Upside-Down Cake recipe starts with a cake mix, but no one will know! The classic dessert is baked in a cast iron skillet and is a perfect sweet treat!
Pineapple upside-down cake is a tried-and-true Southern favorite. Few potlucks and church suppers are complete without the addition of some version of this delicious cake. You’re likely to find tons of people that claim their recipe is the best pineapple upside down cake recipe, and I like to think my recipe ranks pretty high on the list of best ones out there – especially because it is so dang easy.
This Skillet Pineapple Upside-Down Cake 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! I mean, just look at that thing! YUM!
Why use a cake mix in an upside-down cake:
Now, you’re probably thinking, “Why not just make it from scratch?” Well, I hear you. And here’s the deal… Starting with a cake mix offers us several unique advantages.
It gives us a head start by eliminating some steps.
Also, it reduces the margin of error when it comes to measuring. This means that there’s a much greater chance that your cake is going to turn out perfectly.
Cake mix also has emulsifiers in it that a scratch cake wouldn’t have. Those emulsifiers help ensure that the cake turns out perfectly. So, I highly recommend using a cake mix as a smart shortcut here!
Other Upside-Down Cakes Recipes:
I think upside-down cakes are so fun, unique, and quintessentially Southern. Therefore, I highly recommend these other delicious upside-down cake recipes. Try them out, and then let me know in the comments section which one was your favorite!
- Strawberry Upside-Down Cake – Strawberry Upside-Down Cake is crafted with a convenient boxed cake mix, sweet strawberries, and caramel. It’s the perfect sweet, moist cake everyone will love.
- Peach Pecan Upside-Down Cake – Enjoy the delicious blend of juicy peaches and crunchy pecans in this Peach Pecan Upside-Down Cake recipe. This delicious cake offers caramel flavors and simplicity, making it perfect for any occasion.
- Caramel Apple Upside-Down Cake – Y’all this Caramel Apple Upside-Down Cake is crazy easy and ridiculously delicious – plus, it’s purdy, too! It’s ooey, gooey, and just perfect for the Fall season, or really any time of year.
- Caramel Pecan Upside-Down Cake – If you only try one of these, make this Caramel Pecan Upside-Down Cake the one! This decadent treat features easy preparation, deliciously toasted pecans, rich caramel sauce, and a tender yellow cake base. I’m yet to find someone who doesn’t love this dessert!
Recipe Card
Skillet Pineapple Upside-Down Cake
Ingredients
- 1 cup unsalted butter, divided
- 1 cup firmly packed light brown sugar
- 1 (14 to 20-ounce) can pineapple slices in juice (juice reserved)
- maraschino cherries
- 1 (15.25-ounce) box butter or yellow cake mix
- 3 large eggs
Instructions
- Preheat the oven to 325°F. In a well-seasoned, 10.5-inch cast iron skillet, heat 1/2 cup butter and brown sugar on the stovetop over medium heat until butter is melted; stir constantly. Remove from heat and set aside.
- Drain pineapple juice into a measuring cup and add enough water to make 1 cup of liquid. Melt the remaining 1/2 cup of butter.
- In a large bowl, add the cake mix, eggs, juice mixture, and the melted butter. Use a mixer to mix for about 2 minutes. Set aside.
- Place drained pineapple rings and maraschino cherries in the bottom of the skillet on top of the melted butter/sugar mixture. Pour the cake batter over the the pineapple and cherries.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 5 minutes, then cover the skillet with a serving platter and carefully invert to remove the cake. Serve warm or at room temperature. Store tightly covered in the refrigerator for up to 5 days.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Cynthia Paulson
Looks beautiful! I served it to my book to rave reviews. Definitely a keeper.
So glad to hear everyone enjoyed it, Cynthia!
Mike. Colgan
I have been making this for years my mother in-law showed me wife and she showed me and it’s been a favorite in our family for many many years. Thank you for the ingredients list. It had been so long. I couldn’t remember the measurements but we got it now. Ok
I love hearing how recipes like this become treasured family traditions! I’m so glad the ingredient list helped bring it back for you.
Dana Smith
Use a 12′ pan it better because the cake runs over the 10.5′
I’ve not had that issue, but thanks for the heads-up!
Cachita
Can I make this in a regular cake pan (example: round 8×2 or 8×3 etc) or does it have to be in a cast iron skillet? I do have a cast iron skillet, but it is not well seasoned, and I want my cake to be taller than the slices in the picture if possible.
I’d guess so, but I’ve only ever made it this way or in a 9×13 inch baking dish. You’ll need to adjust the cook time, for sure. This will probably help: https://southernbite.com/converting-pan-sizes-for-baking/
DAVID Wade
When do you add the pineapple juice? I see nothing in the directions about adding it to the cake batter or elsewhere!
Sorry if there was some confusion. You drain the juice into a measuring cup in step 2, then add enough water to equal 1 cup of liquid. In step 3, you add the juice mixture with the cake mix, eggs, and butter.
Anne Quinn
Fabulous! Made this for Mother’s Day and it was beautiful, not to mention that it was so moist and delicious. I did spray my iron skillet with Pam Spray (Butter) and had no sticking. A GREAT recipe and so easy. Thank you.
It looks absolutely perfect, Anne! So glad y’all enjoyed it!
Gayle
I just made this today, turned out really good. My iron skillet needs to be seasoned again, so it stuck just a bit on the sides. Tastes very good!
I hate that it stuck some, but so glad it turned out great for you!
Sheila
I make this in a long 9x 13 pan & it turned our great! My family loves it! Thanks for the recipe!
Awesome! So glad to hear y’all enjoyed it!
Timi
And if you don’t have a box of Betty Crocker Super Moist Butter Cake Mix? Can I use the plain cake recipe?
Maria
Made this tonight for Mother’s Day, everybody loved it and asked for seconds. Will be making it again and again
That’s the ultimate compliment! So glad y’all enjoyed it!
Patty
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. 🙂
Great idea! Thanks for sharing, Patty!!
Eva Johnston
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.
LOL! Great point, Eva!
Ruth Hellkamp
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 .
Hi Ruth! I never claimed it was healthy. And frankly, that’s why it tastes so good! 🙂
Paula
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.
Sounds like a great plan! Enjoy!!
deborah johnston
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…
Awesome! I bet it looks amazing. Post a picture on the FB page if you can. I’d love to see it.
Winnie Mom
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.
Wonderful! I’m so glad it turned out good for you. I think splitting it up is a great idea, too!
Welcome, CJ! Thanks for dropping by!
CJ at Food Stories
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!
Leigh
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.
Troy Gipson
Check Winnie Mom’s post…. She plans to use two smaller pans/skillets next time she makes this cake…
Deb James
I am going to try this. Would make a great dessert for Easter dinner.
Tina
I love cooking with my cast iron skillets! Looking forward to trying the Pineapple Upside-Down Cake! Looks delicious!
dolores p.
This is exactly how my mom made this cake and I have also! Always a favorite! The butter, brown sugar and pineapple rings caramelize so beautifully in the bottom of a iron skillet!
It’s so good!!!