Pineapple Upside-Down Cake

You can't go wrong with this gorgeous pineapple upside-down cake, which comes together quickly and easily in a cast iron skillet, and will earn a permanent spot in your recipe box.

Pineapple Upside-Down Cake Ingredients

Butter: This pineapple upside-down cake recipe starts by melting butter in a cast iron skillet.

Brown sugar: Brown sugar is sprinkled over the melted butter in the skillet, resulting in a perfectly caramelized topping.

Fruit: You'll need a can of pineapple slices and jarred maraschino cherries.

Cake mix: A package of cake mix is combined with pineapple juice, oil, and egg whites. Some reviewers suggest using a yellow or lemon cake mix.

How to Make Pineapple Upside-Down Cake

You'll find the full, step-by-step recipe below, but here's a brief overview of what you can expect when you make this top-rated pineapple upside-down cake:

Make the topping: Melt butter in a cast-iron skillet, then remove the skillet from the heat. Sprinkle brown sugar over melted butter and arrange pineapple and cherries in a single layer on the bottom of the skillet.

Make the cake batter: Combine white cake mix with reserved pineapple juice, vegetable oil, and egg whites. Pour cake batter over the fruit.

Bake the cake: Bake the pineapple upside-down cake in a preheated oven, then allow it to cool for 10 minutes before turning the cake out onto a plate.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Additional time 10

Total Time 1 10

Servings: 12

Course: cake, Dessert

Cuisine: American

Calories: 399

Ingredients Equipment Method Nutrition Notes

Ingredients

1 20 ounce can pineapple rings
¼ cup water or as needed
½ cup unsalted butter
1 15.25 ounce package white cake mix (such as Betty Crocker Super Moist)
½ cup vegetable oil
3 large egg whites
1 ½ cups brown sugar
9 maraschino cherries

Equipment

Cooling rack
Spatula
Whisk or hand mixer
Mixing bowls
9-inch round cake pan or cast-iron skillet

Method

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.
Melt butter in a 12-inch cast iron skillet over medium-high heat.
While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.
Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.
Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.

Nutrition

Calories: 399kcalCarbohydrates: 59gProtein: 3gFat: 18gSaturated Fat: 7gCholesterol: 20mgSodium: 280mgPotassium: 125mgFiber: 1gSugar: 43gVitamin C: 23mgCalcium: 104mgIron: 1mg

Notes

The amount of pineapple rings needed will vary on the pan size you use. This recipe was tested in our test kitchen and made in a 12-inch skillet with 9 pineapple rings. The video uses a 10-inch skillet with 7 pineapple rings.

Nutrition data for this recipe includes the full amount of pineapple rings and juice in a 20 ounce can. The actual amount consumed will vary.

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Pineapple Upside-Down Cake