Pineapple Upside-Down Cake in a Cast-Iron Skillet
This traditional pineapple upside-down cake is baked directly in an 8-inch cast-iron skillet. Pineapple rings and optional maraschino cherries rest in a buttery dark brown sugar syrup, while the tender buttermilk cake develops a rich caramelized finish during baking.
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Ingredients
For the Pineapple Topping
- ½ cup firmly packed dark brown sugar preferably Golden Barrel
- 4 tablespoons butter
- Maraschino cherries optional
- 1 can pineapple rings 18–20 ounces, with the juice reserved
For the Cake Batter
- 1 cup buttermilk
- 2 large eggs brought to room temperature
- 1½ teaspoons baking powder
- 4 tablespoons cold butter
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 cup packed light brown sugar preferably Golden Barrel
Instructions
- Preheat the oven to 350°F (175°C). Place an 8-inch cast-iron skillet over medium-high heat.
- Add 4 tablespoons of butter to the heated skillet. Pour in the reserved pineapple juice, then stir in the dark brown sugar. Cook while stirring continuously until the mixture reaches a boil and begins to thicken, approximately 5–7 minutes.
- Remove the skillet from the heat. Carefully position the pineapple rings in the thickened syrup, beginning around the outside edge and working toward the center. Place a maraschino cherry inside each ring, if using.
- Transfer the skillet to the preheated oven while the cake batter is being prepared.
- Place the cold butter in the bowl of a stand mixer or a large mixing bowl. Beat for approximately 1 minute, then add the light brown sugar. Continue mixing until the combination becomes pale, smooth, and creamy.
- Beat in the eggs individually, allowing each one to blend fully before adding the next. Add the vanilla extract and mix until evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until uniformly distributed.
- With the mixer operating on low speed, alternately add the flour mixture and buttermilk to the creamed butter mixture. Begin and finish with the dry ingredients. Mix only until the batter comes together to prevent the cake from becoming dense.
- Carefully remove the hot skillet from the oven. Spoon or pour the prepared batter evenly over the pineapple rings and syrup. Gently spread the surface so the fruit is fully covered.
- Return the skillet to the oven and bake for approximately 45 minutes. The cake is ready when the surface is golden and a toothpick inserted near the center comes out clean.
- Remove the skillet from the oven and allow the cake to rest for 10 minutes.
- Position a serving plate or platter wider than the skillet over its opening. Using oven protection, firmly hold the plate and skillet together, then turn them over in one swift, careful motion. Lift away the skillet.
- Should any pineapple rings or caramelized syrup remain in the skillet, carefully transfer them back onto the surface of the cake.
Notes
For a finer, more delicate crumb, beat the cold butter for a full minute before incorporating the light brown sugar.
Pure vanilla extract provides the fullest flavor.
Room-temperature eggs blend more evenly into the butter mixture.
Avoid excessive mixing after adding the flour, as overworking the batter may reduce tenderness.
When the cake begins browning too quickly, loosely cover the skillet with foil during the final 10 minutes of baking.
Resting the cake for 10 minutes before inversion helps the topping remain in place rather than running off the surface.
Pure vanilla extract provides the fullest flavor.
Room-temperature eggs blend more evenly into the butter mixture.
Avoid excessive mixing after adding the flour, as overworking the batter may reduce tenderness.
When the cake begins browning too quickly, loosely cover the skillet with foil during the final 10 minutes of baking.
Resting the cake for 10 minutes before inversion helps the topping remain in place rather than running off the surface.