Real Recipes From Real Home Cooks ®

cast iron pineapple upside-down cake

(1 rating)
Recipe by
Teresa G.
Here, KY

Old-fashioned, made from scratch in a cast iron skillet, this is the real deal. Delicious! This is the only recipe I have ever used for pineapple upside-down cake because it's just that good and it's not complicated.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For cast iron pineapple upside-down cake

  • 1 can
    (20 oz.) sliced pineapple (rings)
  • 1/4 c
    butter (1/2 stick or 4 tablespoons; salted or unsalted, your preference)
  • 2/3 c
    packed light brown sugar
  • 1/3 c
    pecan halves (approximately; may substitute maraschino cherry halves, if desired) )
  • 1 c
    all purpose flour
  • 3/4 c
    granulated sugar
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 c
    vegetable shortening (4 tablespoons)
  • 1/2 c
  • 1 lg
  • 2 Tbsp
    reserved pineapple juice

How To Make cast iron pineapple upside-down cake

  • 1
    Gather all ingredients. Place oven rack in middle position and preheat oven to 350 degrees F.
  • 2
    Drain pineapple, reserving 2 tablespoons.
  • 3
    Melt butter over medium heat in 10 inch cast iron or nonstick skillet.
  • 4
    Add light brown sugar and stir until sugar is melted and begins to lightly bubble; remove from heat.
  • 5
    Place a pineapple slice on top of melted sugar in middle of pan, then place slices around it, overlapping slightly.
  • 6
    Place a pecan half in center of each ring, pressing lightly into melted sugar. Set aside.
  • 7
    Into mixing bowl, sift together flour, granulated sugar, baking soda and salt.
  • 8
    Add shortening and milk; beat 2 minutes at high speed with electric mixer (until smooth.)
  • 9
    Add egg and reserved 2 tablespoons pineapple juice; beat at high speed for additional 2 minutes.
  • 10
    Gently pour batter over pineapple slices in skillet and spread evenly.
  • 11
    Bake at 350 degrees F for 40-45 minutes, or until golden and cake springs back when gently touched in the center with finger.
  • 12
    Remove from oven and allow to cool on wire cooling rack for 5 minutes; run a knife or offset spatula around edge of cake to loosen from skillet.
  • 13
    Place serving platter over cake; hold skillet handle in one hand (with pot holder) and the platter in place with the other hand and turn upside down; shake the skillet gently, if necessary, to release cake onto platter. Lift skillet off and rearrange any pieces that may have been dislodged.
  • 14
    Lightly cover and refrigerate leftovers. Serve with whipped cream or vanilla ice cream if desired.