Go Back
–+ servings
A triangular slice of pineapple upside down cake

Skillet Pineapple Upside Down Cake

A lovely classic summer dessert! Buttery sweet, dense and moist cake topped with a caramelized brown sugar topping with pineapples and cherries.
5 from 19 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 8 servings
Author: MinShien

Ingredients

Cake Batter

  • 1/2 cup unsalted butter softened
  • 2/3 cup brown sugar
  • 1/4 cup sour cream
  • 1/2 cup whole milk or 2% or 1% milk
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup pineapple juice from canned pineapples
  • 1 2/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Topping

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 8 pineapple rings from canned pineapple
  • 9 maraschino cherries

Instructions

  • Pre-heat oven to 350℉.
  • Make cake batter. In a large bowl, or large bowl on stand mixer, bring together softened butter, brown sugar, sour cream, milk, egg, vanilla extract, and pineapple juice. Whisk to combine. Add flour, baking powder, baking soda, and salt to the mixture. Fold to combine.
  • Make topping. Pat dry pineapple rings and maraschino cherries, and set aside. Heat cast iron skillet and add butter. Once butter melts, switch off heat, and sprinkle brown sugar onto melted butter. Immediately add pineapple slices and maraschino cherries.
  • Pour cake batter onto pineapple rings and cherries. Use a spatula to evenly spread out cake batter.
  • Bake at 350℉ for 40 minutes.
  • Remove pineapple upside down cake from oven. Let it cool for 20-30 minutes.
  • Place a large plate onto cast iron skillet, then gently flip cake over with plate in the bottom.
  • Serve and enjoy!

Notes

    • In a pinch, plain yogurt can be used instead of sour cream
    • Use milk with 1% or higher fat content. The higher the fat content the softer and creamier cake will be.
    • When making the topping, don't completely melt the brown sugar in butter. Simply sprinkle it on there and top immediately with pineapple rings and cherries.
    • It is important to pat dry pineapple rings and cherries with paper towel before placing it on skillet so that your topping will not be watery.
    • Let skillet pineapple upside down cake cool for 20-30 minutes before flipping it upside down. I typically don't have issues removing cake from the cast iron skillet due to a buttery topping and the non-stick quality of cast iron skillets.
  •  
  •  
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!