Caramelized Pineapple Upside Down Cake In Cast Iron Skillet

Pineapple Upside Down Cake is a nostalgic dessert that never goes out of style—and when baked in a cast iron skillet, it transforms into something truly special. This version boasts a golden, caramelized pineapple topping layered over a buttery vanilla cake, all made in one pan for ultimate ease and rich flavor.

Whether you’re planning a cozy weekend treat or a show-stopping dessert for guests, this skillet-style cake delivers every time. The cast iron skillet creates the ideal environment for crispy edges, gooey brown sugar syrup, and perfectly tender crumb. Once you flip it, that glistening pineapple crown is guaranteed to impress.

Why You’ll Love This Recipe

this recipe

• Caramelized Perfection: The cast iron skillet heats evenly, giving you a deeply caramelized pineapple topping that’s sticky, glossy, and irresistible.
• One-Pan Wonder: No need for extra dishes—make the topping and bake the cake all in one pan. Easy prep, easy cleanup.
• Simple Pantry Ingredients: You’ll only need baking staples like flour, sugar, butter, and canned pineapple—nothing fancy required.
• Crowd Pleaser: With its retro charm and impressive presentation, this cake is always a hit at potlucks, family dinners, and holiday parties.
• Moist and Tender Crumb: Thanks to the buttermilk and gentle mixing method, the cake stays perfectly soft without being too dense.
• Make-Ahead Friendly: It keeps beautifully for days, and the flavors deepen as it rests—ideal for prepping ahead of time.

Ingredients

🍍 For the Pineapple Topping:

• 4 tablespoons unsalted butter
• 1 can (18–20 oz) pineapple slices, juice reserved
• ½ cup dark brown sugar
• Maraschino cherries (optional, for garnish)

🍰 For the Cake Batter:

• 4 tablespoons cold unsalted butter
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt

Instructions

1. Preheat and Prepare the Skillet

Preheat your oven to 350°F (175°C). Place an 8-inch cast iron skillet over medium heat.

2. Make the Pineapple Topping

Add 4 tablespoons butter, reserved pineapple juice, and ½ cup dark brown sugar to the skillet. Stir continuously until the mixture begins to bubble and thicken (about 5–7 minutes). Remove from heat.

3. Arrange the Pineapple

Carefully layer pineapple slices over the syrup, starting from the outer edge. Add maraschino cherries to the center of each ring if using. Place the skillet in the oven to stay warm while preparing the batter.

4. Cream the Butter and Sugar

In a mixing bowl, beat 4 tablespoons cold butter and 1 cup light brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

5. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

6. Finish the Batter

Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined—do not overmix.

7. Assemble the Cake

Remove the skillet from the oven. Gently pour and spread the batter over the warm pineapple layer.

8. Bake

Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Loosely cover with foil if browning too quickly.

9. Cool and Invert

Let the cake cool in the skillet for 10 minutes. Then place a large plate over the skillet and carefully invert the cake onto it. Rearrange any stuck pineapple pieces if needed.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Skill Level: Medium
• Estimated Cost: Low to Moderate

Nutrition Facts (per serving, approximate)

• Calories: 600
• Carbohydrates: 100g
• Fat: 20g
• Protein: 4.5g
• Sugar: 70g
• Fiber: 1g
• Sodium: 300mg

Note: Nutrition values are estimated and may vary depending on exact ingredients used.

Tips & Variations

🔥 Expert Tips

• Get the skillet hot: Let your cast iron heat up before adding butter and sugar—this ensures a rich caramel base.
• Dry your pineapple: Pat canned or fresh pineapple slices with paper towels to prevent soggy cake.
• Don’t overmix: Mix just until combined for a soft, tender crumb.
• Flip at the right time: Let the cake cool for exactly 10 minutes before inverting—too early and it falls apart; too late and the topping sticks.

🔄 Easy Variations

• No buttermilk? Use 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit 5 minutes.
• Fresh pineapple: Use ½-inch thick slices and dry them well.
• Fruit swap: Try peaches, mango, or thinly sliced apples in place of pineapple.
• Cherry alternatives: Use fresh cranberries or strawberries for a natural pop of color.
• No cast iron? A 9-inch cake pan works—just make the topping on the stovetop first.

Pineapple Upside Down Ca

This Pineapple Upside Down Cake is a caramelized dream baked in a cast iron skillet. Moist, nostalgic, and ready in just over an hour, it’s the perfect dessert for sharing—or keeping all to yourself.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• ### For the Topping
• – 4 tbsp unsalted butter
• – 1 can 18–20 oz pineapple slices, juice reserved
• – ½ cup dark brown sugar
• – Maraschino cherries optional
• ### For the Cake Batter
• – 4 tbsp cold unsalted butter
• – 1 cup light brown sugar
• – 2 large eggs
• – 1 tsp vanilla extract
• – 1 cup buttermilk
• – 1½ cups all-purpose flour
• – 1½ tsp baking powder
• – ½ tsp salt

Equipment

• – 8-inch cast iron skillet
• Mixing bowls
• – Electric mixer or hand whisk
• Spatula

Method

 

1. **Preheat oven** to 350°F (175°C) and place an 8-inch cast iron skillet over medium heat.
2. **Make topping:** Melt butter, reserved juice, and brown sugar in skillet. Stir until bubbly and thick (5–7 min). Remove from heat.
3. **Arrange fruit:** Place pineapple rings in syrup. Add cherries if using. Keep skillet warm in oven.
4. **Cream butter & sugar:** Beat cold butter and light brown sugar until fluffy. Add eggs, then vanilla.
5. **Mix dry ingredients:** In a separate bowl, whisk flour, baking powder, and salt.
6. **Combine:** Alternate adding dry mix and buttermilk to wet mix. Stir gently, don’t overmix.
7. **Assemble:** Pour batter over pineapple topping. Spread evenly.
8. **Bake:** 45–50 min, or until golden and toothpick comes out clean.
9. **Cool & flip:** Let cool 10 min, then invert carefully onto a large plate.

Notes

– Pat pineapple slices dry to avoid soggy cake.
– Don’t skip preheating the skillet—it creates a perfect caramelized base.
– Let the cake cool for exactly 10 minutes before flipping for best results.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Just slice it into ½-inch rings and pat dry. Keep in mind fresh pineapple may release more moisture, so the cake could be slightly softer.

What if I don’t have a cast iron skillet?

You can use a 9-inch round cake pan. Simply prepare the topping in a saucepan and pour it into the greased pan before adding the pineapple and batter.

Can this cake be made ahead?

Absolutely. It stays moist for up to 3 days at room temperature and can be refrigerated for up to a week. Just bring to room temp before serving.

How should I store leftovers?

Wrap tightly in plastic wrap or foil. Store at room temp for 2–3 days or refrigerate for up to 7 days. For longer storage, freeze individual slices.

Can I reheat it?

Yes—microwave slices for 10–15 seconds to bring back the warm, gooey goodness.

Conclusion

Pineapple Upside Down Cake in a cast iron skillet is more than just a retro dessert—it’s a flavor-packed showstopper that delivers every single time. From the buttery caramel topping to the tender vanilla crumb, every bite is a perfect mix of sweet, tangy, and rich. Best of all, it comes together in one pan with minimal fuss and maximum reward.