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
- 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.
Recipe Card
Skillet Pineapple Upside-Down Cake
Ingredients
- 1 cup butter, divided
- 1 cup firmly packed light brown sugar
- 1 (15.25-ounce) can of pineapple slices in juice, juice reserved
- small jar of maraschino cherries
- 1 (15.25-ounce) box of Betty Crocker Super Moist Butter Cake Mix
- 3 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 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 for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Immediately cover pan with a platter and invert.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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.
Did you make my Skillet Pineapple Upside-Down Cake?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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 can definitely tell your a “seasoned” cook!
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!
And if you don’t have a box of Betty Crocker Super Moist Butter Cake Mix? Can I use the plain cake recipe?
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!
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!!
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!
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! 🙂
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!!
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.
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!
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!
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.
Check Winnie Mom’s post…. She plans to use two smaller pans/skillets next time she makes this cake…
I am going to try this. Would make a great dessert for Easter dinner.
I love cooking with my cast iron skillets! Looking forward to trying the Pineapple Upside-Down Cake! Looks delicious!
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!!!