Our Easy Classic Recipe for Pineapple Upside Down cake is baked in an iron skillet. We make the topping from scratch and cheat a little on the cake.

An old fashioned cake recipe favorite, our Pineapple Upside Down Cake is a yummy dessert treat perfect for summer celebrations, the holiday season and any time you are craving a good easy cake. 

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My Pinterventures •  Cookies Coffee and Crafts
Sew Crafty Crochet •  Sum of their Stories  •  Eye Love Knots
This Autoimmune Life  •  Love My Little Cottage
Across the Boulevard •  Suzerspace •  Simple Nature Decor
Purple Hues and Me  • Decorate and More with Tip
Mom Home Guide •  Our Unschooling Journey
Intelligent Domestications •  Alayna’s Creations
Lydia’s Flexitarian Kitchen •  K’s Olympic Nest
Our Crafty Mom  •  Hello Central Avenue  •  Making Manzanita

How To Make Pineapple Upside Down Cake almost from scratch

Ingredients:

• 1/2 Cup unsalted butter
• 1/2 Cup Light Brown Sugar
• 1 Can (20 oz.) Pineapple slices in heavy syrup
• 12 -20 Maraschino Cherries
• 1 Box Duncan Hines Pineapple Supreme Cake Mix
• 3 large eggs
• 1/3 Cup Vegetable Oil
• 1 1/3 Cup blend of Pineapple Juice and water (instructions in printable recipe below)

First, melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove from heat and top it with the brown sugar.

PRINTABLE RECIPE BELOW

Next, place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.

Then place the cherries into the center of all the Pineapple slices and any other spots you choose. Everyone loves the cherries so use plenty!

Now pour the cake batter on top of the Pineapples filling the skillet about 2/3 full. 

Bake at 350° for 30 to 45 minutes until golden brown or toothpick inserted into center comes out clean.

Allow to cool in the pan for about 10 minutes.

Place your cake plate on top of the iron skillet and turn both over carefully so that when you lift the skillet, the cake will be on your plate with the Pineapples on top. A well seasoned iron skillet does not require greasing or pan coating for baking. The cake slides out quite well.

After turning the cake over fresh from the oven onto your cake plate, allow it to sit for a few minutes before cutting. This will allow the cake to  soak up some of the juices from the topping making it moist and full of flavor.

I am guilty as charged of slicing or dipping desserts while they are still hot from the oven.

Mobile Uses Pin This> Easy Pineapple Upside Down Cake Recipe

Yield: 10

Easy Pineapple Upside Down Cake Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Sweet fruity moist single layer cake baked in your iron skillet topped with Pineapples and Cherries.

Print

Ingredients

• 1/2 Cup unsalted butter
• 1/2 Cup Light Brown Sugar
• 1 Can (20 oz.) Pineapple slices (reserve the juice)
• 15 Maraschino Cherries
• 1 Box Duncan Hines Pineapple Supreme Cake Mix
• 3 large eggs
• 1/3 Cup Vegetable Oil
• 1 1/3 Cup blend of Pineapple Juice and water (See instructions)

Instructions

1. Melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove from heat and top it with the brown sugar
2. Place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
3. Place the cherries into the center of each Pineapple slice and any other spot you choose.
4. In a large mixing bowl, pour the cake mix and stir with whisk to remove lumps in the dry batter.
5. Pour the reserved juice from the Pineapple Slices can into your 2 cup measuring cup. Add water to the juice until you reach 1 1/3 Cups
6. Add eggs, oil and juice.
7. Mix on high about 30 seconds then reduce to medium speed and mix 2 minutes stopping occasionally to scrape the sides and bottom of the bowl.
8. Pour the batter over the Pineapples in the iron skillet filling the pan about 2/3 full.
9. Bake at 350° about 30-45 minutes until golden brown or toothpick inserted into center comes out clean.
10. Cool in pan about 10 minutes before inverting onto serving platter.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 435Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 409mgCarbohydrates: 62gFiber: 1gSugar: 39gProtein: 4g

 Now, let’s see what the other hosts have created ⇓⇓