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Pineapple Upside-Down Cake

Pineapple upside-down cake is a gorgeous retro dessert that delights all ages! This easy recipe uses a cast iron skillet to bake the tender sweet cake and perfectly caramelized pineapple and cherries.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 12 people
Calories 2016 kcal

Equipment

  • 1 12-inch cast iron skillet
  • 1 Electric Mixer
  • 1 Mixing Bowl
  • 1 1-cup Liquid Measuring Cup
  • 1 Offset Spatula

Ingredients
  

Main

  • 1 20 ounce can pineapple rings
  • ¼ cup water or as needed
  • ½ cup unsalted butter
  • 1 15.25 ounce package white cake mix (such as Betty Crocker Super Moist)
  • ½ cup vegetable oil
  • 3 large egg whites
  • 1 ½ cups brown sugar
  • 9 maraschino cherries

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Melt butter in a 12-inch cast iron skillet over medium-high heat. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
  • Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

Notes

For a deeper caramel flavor, allow the butter and brown sugar to gently bubble for a minute before adding the fruit; this deepens the molasses notes. When using a cake mix, consider enhancing it with a teaspoon of vanilla extract or a pinch of fine sea salt to balance the sweetness. The 10-minute cooling period is critical: too short, the cake may tear; too long, and the caramel can set and stick. Ensure the sides of the skillet are buttered well, even above the caramel line, to prevent sticking when inverting. For best presentation, gently tap the skillet after flipping before lifting the plate, allowing the fruit and glaze to settle evenly. A touch of grated fresh ginger or a splash of rum in the pineapple juice can add an elegant complexity.