Pineapple Upside Down Cake

Pineapple Upside Down CakeAfter a few tries I think I have this pineapple upside down cake recipe down. The trick for me is using a cast iron skillet instead of a cake pan or casserole dish.

For the sweet gooey upside down part:

  • 1 can (20 oz) pineapple slices – reserve 3/4 c. of the juice!
  • 1/4 (that’s half a stick) butter, melted
  • 2/3 cup backed dark brown sugar
  • 7 maraschino cherries

For the cake part:

1 package of yellow cake mix and everything to prepare it. For me that means:

  • Pillsbury Moist Supreme, Class Yellow cake mix
  • 3 eggs
  • 1/3 c. vegetable oil
  • 3/4 c. juice from pineapple can
  • 1/4 c. water


  1. Preheat oven to 350 degrees.
  2. Melt the butter in a 12-inch skillet with a heat-proof handle. Stir in brown sugar until it’s all blended. Remove from heat.
  3. Arrange pineapple slices (7 for me) in sugar mixture. Place a cherry in the center of each slice.
  4. Prepare the cake mix according to directions, replacing some of the water with the reserved 3/4 cup pineapple juice needed to prepare the batter. Pour batter evenly over the pineapple slices in the skillet.
  5. Bake at 350 for 35-40 minutes or until toothpick comes out clean.
  6. Cool 10 minutes. Loosen edges and invert onto a service platter.

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