Print Recipe

Skillet Pineapple Upside-Down Cake

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert


  • 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


  • 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.