Iron Skillet Pineapple Upside-Down Cake
A rich and caramelized pineapple upside-down cake featuring tender layers and vibrant fruit flavors, perfect for gatherings or a special dessert treat.
Ingredients
- 20 oz. can sliced pineapple ⓘ
- 1/4 cup butter ⓘ
- 2/3 cup brown sugar, firmly packed ⓘ
- maraschino cherries ⓘ
- 1 1/2 cups flour ⓘ
- 3/4 cup sugar ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup milk ⓘ
- 1/4 cup shortening ⓘ
- 1 egg ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 teaspoon vanilla ⓘ
- 1/4 teaspoon grated lemon peel ⓘ
Instructions
- Drain pineapple slices and save 2 tablespoons of syrup.
- Melt butter in a 10-inch cast-iron skillet over medium heat.
- Stir in brown sugar until blended and remove from heat.
- Arrange pineapple slices in the skillet on top of the sugar mixture.
- Place a maraschino cherry in the center of each pineapple slice.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, shortening, egg, lemon juice, vanilla, and grated lemon peel.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter evenly over the pineapple slices in the skillet.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes, then invert onto a serving plate.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon to the batter or using crushed pineapple instead of slices for a more uniform texture. If you don't have shortening, unsalted butter can be a great substitute. For a twist, you can replace some of the pineapple with peaches or apricots. This cake is best enjoyed fresh, but it can also be made ahead and stored for later.
Serving Suggestions
This pineapple upside-down cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more festive touch, serve it with fresh berries or a drizzle of caramel sauce. It makes a great dessert after a meal featuring American recipes like Summer Hacienda Dip or Pumphrey Cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 20-30 seconds, or warm it in an oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Iron Skillet Pineapple Upside-Down Cake contains roughly 608 calories, with 7g protein, 82g carbohydrates, and 29g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 533mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just slice it into rings and grill or sauté them briefly to enhance their sweetness before adding them to the skillet. This will give your cake a vibrant flavor and texture.
What should I do if my cake sticks to the skillet?
To prevent sticking, make sure to thoroughly grease the skillet with butter before adding the sugar and pineapple. If it does stick, run a knife around the edges to loosen it and gently pry it away from the skillet before inverting.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well. The texture may vary slightly, but it should still turn out delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).