Grandma’s Cast Iron Skillet Pineapple Upside Down Cake (Old-Fashioned Recipe)
There is something magical about baking a cake in a well-seasoned cast-iron skillet. Growing up, Grandma’s Cast Iron Skillet Pineapple Upside Down Cake was the ultimate Sunday treat. I used to love watching her arrange the pineapple rings and maraschino cherries perfectly in the bottom of the pan, knowing that the real magic would happen when she flipped it over. The way the brown sugar and butter caramelize against the iron creates a rich, sticky topping that you just can’t get with a regular cake pan.
Why You’ll Love This Skillet Cake
Perfectly Caramelized Edges: Baking in cast iron creates a deep, buttery brown sugar glaze that cloaks the entire cake.
Incredibly Moist Crumb: The pineapple juice seeps into the cake batter as it bakes, keeping it soft and tender.
Nostalgic Showstopper: It looks incredibly beautiful and rustic when flipped onto a serving platter—no fancy frosting skills required!
Ingredients you will need
- ½ cup butter
- 1 cup packed brown sugar
- 1 20 oz can sliced pineapple
- ½ cup chopped pecans this I usually leave out, because I am allergic to nuts. So if you have a nut allergy, please leave this out.
- 3 large eggs room temperature separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Maraschino cherries
Grandma’s Secrets for a Perfect Skillet Flip
Baking a cake upside down can feel a little risky when it comes time to flip it, but Grandma had a few golden rules to guarantee a clean release and a beautiful presentation every time:
- Trust the Cast Iron: Grandma always insisted on using a heavy, well-seasoned cast-iron skillet. The iron retains heat beautifully, which is the secret to getting that perfectly gooey, caramelized brown sugar and butter topping.
- The Sweet Spot for Flipping: Just like her 15-minute rule for Bundt cakes and meatloaf, timing is everything here! You don’t want to flip it immediately out of the oven because the fruit needs a moment to set, but if you wait too long, the caramel will cool and stick to the pan forever. Let it rest on the counter for about 5 to 10 minutes tops, then make your move.
- The Committal Flip: When it’s time to flip, place your serving platter face-down over the top of the skillet. Using thick oven mitts, firmly grab both the skillet handles and the platter, and flip it over in one swift, confident motion. Tap the bottom of the skillet lightly before lifting it up to make sure every piece of fruit releases beautifully.
Skillet Upside-Down Cake Recipe
Equipment
- 1-10 inch skillet
- 1 wooden spoon
- 1 mixer or hand mixer
- 1 large bowl
- 1 can opener
- 1 small bowl
- 1 toothpick
- 1 large serving plate
Ingredients
- ½ cup butter
- 1 cup packed brown sugar
- 1 20 oz can sliced pineapple
- ½ cup chopped pecans this I usually leave out, because I am allergic to nuts. So if you have a nut allergy, please leave this out.
- 3 large eggs room temperature separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Maraschino cherries
Instructions
- Preheat the oven to 375 degrees. Melt the butter in a 9 or 10-inch ovenproof skillet. Add the brown sugar, and mix well until the sugar is melted. Drain the pineapple, reserving about ⅓ cup of the juice. Now arrange about 8 of the pineapple slices in a single layer over the sugar. If not allergic and using them sprinkle the pecans over the pineapple and set this aside.
- Now in a large bowl, you want to beat the egg yolks until they are thick and a lemon yellow color. Slowly add the granulated sugar, and be sure to beat really well. Blend in the reserved pineapple juice and vanilla extract. Blend in the flour, salt, and baking powder. Slowly add to the batter making sure to mix really well.
- In the small bowl, you now want to beat the egg whites at high speed until you have stiff peaks formed. Now you can fold this into the batter. Spoon this into the skillet.
- Bake the cake until a toothpick inserted into the center comes back out clean. This should be about 30 to 35 minutes. Let this stand10 minutes before flipping over onto the cake or serving plate. Now you can place the cherries into the middle of the pineapple slices.
Nutrition
This skillet upside-down cake is really a fantastic recipe to make. For a change of pace, you can also substitute fresh or frozen peaches for the pineapple in this recipe. The cake is really so delicious, tasty, moist, and will absolutely melt in your mouth, and I know your family and friends will enjoy it as much as mine does and has in the past. So while you are here and if you happen to have a little time on your hands, why not take a look at our Strawberry Shortcake recipe as well?
Serving a warm slice of this skillet cake with a scoop of vanilla ice cream is pure heaven. It’s a recipe that fills the kitchen with love and takes me right back to Grandma’s table, and I hope it becomes a favorite in your home, too.
Have you ever baked a cake in a cast-iron skillet before? Let me know in the comments below! Please take a quick moment to leave a review and a star rating—your support helps keep Grandma’s kitchen legacy alive for readers everywhere.
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