Easy Pineapple Upside-Down Cake
Submitted by jako
Classic skillet pineapple upside-down cake with caramelized brown sugar topping, juicy pineapple rings, and cherries. Simple cake mix recipe baked in cast iron for golden edges.
YIELD
16 servingsPREP
30 minCOOK
35 minREADY
1 hrsThis cast-iron skillet cake flips the script on dessert with its glossy caramel top studded with golden pineapple rings and bright maraschino cherries.
The magic happens when brown sugar melts into butter, creating a sticky-sweet base that caramelizes as it bakes.
Using cake mix keeps it foolproof, but the real secret is that heavy skillet: it distributes heat evenly and gives you those coveted crispy edges that contrast beautifully with the tender crumb inside.
Kitchen Tips
- Use a well-seasoned cast-iron skillet for even browning and easy release
- Reserve all the pineapple juice from the can; it replaces the water in the cake mix for intense tropical flavor
- Work quickly when flipping while the cake is still hot so the caramel releases cleanly
- Let the brown sugar mixture bubble for 1-2 minutes before adding fruit to deepen the caramel flavor
Ingredients
Directions
Using a large cast-iron skillet, melt margarine on top of stove.
Add brown sugar, spreading evenly with a fork until it is a slushy mixture about ¼ inch deep.
Place pineapple slices and cherries on top of the brown sugar slush.
Do not follow cake mix package instructions.
Instead, use electric mixer to, mix the cake mix, 2 eggs and all the reserved pineapple juice.
Mix well.
The batter will be thick, heavy and fluffy. Spread around on top of the pineapple mixture in the skillet.
Bake in 350℉ (180℃) F oven for approximately 25 minutes, or until done.
Using heavy hot pads or mitts, remove cake from oven.
Loosen cake at edges by running a knife around the edge of the skillet.
While the cake is still hot in skillet, carefully place large plate on top of skillet and quickly turn over to dump cake from skillet to plate.
Let cool.
Keep covered after cake has cooled.
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