Pineapple Upside Down Skillet Cake is homemade from scratch yellow cake topped with pineapples and maraschino cherries in a brown sugar glaze.
This tangy-sweet-deliciousness makes a lovely presentation on the dinner table. Perfect for any occasion.
Helpful Cake Baking Tips
~Bake this cake in a skillet or deep cake pan.
~Flip the cake over onto a plate instead of serving directly from the baking dish.
~The purpose flipping is to display the pretty pineapple rings and maraschino cherries and helps the cake absorb the fruity mixture.
Back in the day, the pineapple topping was always too sweet for me. Rather than give it up forever, I experimented by drizzling fresh lemon juice over the topping before adding cake batter.
Hallelujah!!! Perfect tangy-sweet taste. Excellent results the very first time.
It pays to never, ever give up!
Original recipe from King Arthur Flour. I added lemon juice (surprise ingredient) which created a the tangy-sweet flavor.
DISCLAIMER (NOT SPONSORED). I purchased my favorite Dole Pineapple Slices to use in this recipe. I have not been paid nor received free products to mention this product.
BAKING POWDER TIP
Test baking powder before using to make sure it is active. Simply drop 1/4 teaspoon of baking powder into a glass with 2 tablespoons of water. Active baking powder bubbles vigorously. Discard if it bubbles lightly or not at all.
FASCINATING PINEAPPLE FACTS
National Pineapple Day will be observed on Saturday, June 27, 2020.
National Pineapple UpsideDown Cake Day will be observed on Monday, April 20th, 2020. It is always observed on April 20th.
Each pineapple plant produces just one pineapple per year.
Pineapples grow slowly, and can take up to two years to reach full size (about 20 pounds).
Pineapples are usually harvested when they are much smaller.
Pineapple Upside Down Cakes are super simple to make from scratch at home. No special baking skills required.
The fruit is canned which means it is always in season.
Pineapple Upside Down Skillet Cake
- 2 cups unbleached all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, yolks separated from whites
- 1/2 cup unsalted butter Same as 8 tablespoons (1 stick).
- 1 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- *Reduce salt to 1/4 teaspoon if using salted butter.
- 2 tablespoons unsalted butter
- 1 cup light brown sugar
- 1 20-ounce can pineapple rings, drained
- lemon juice for drizzling Use 1 small lemon.
- 2 dozen Maraschino cherries
- Preheat the oven to 350 degrees.
- Lightly grease a 9" cast iron skillet. Or lightly grease a 9" x 2" deep square cake pan.
- Whisk together the flour, baking powder, and salt. Set the mixture aside.
- Whisk together egg yolks; set aside. In separate bowl, beat egg whites until light and frothy.
- In large mixing bowl, beat butter until soft and smooth. Gradually beat in the sugar.
- Add egg yolks and beat to combine. Scrape bottom and sides of the bowl. Beat again until smooth.
- Add flour mixture. Pour in milk. Beat lightly until thoroughly combined.
- Fold in beaten whites and vanilla until thoroughly combined. Set aside.
- Melt unsalted butter in skillet. Sprinkle brown sugar evenly on top. Arrange pineapple rings on top of brown sugar. Drizzle fresh lemon juice (minus seeds) over top of brown sugar and pineapples. Arrange maraschino cherries inside in center of pineapple rings or wait and add to baked cake (Step #5).
- Evenly spoon cake batter on top of mixture.
- Bake cake for 40-45 minutes or until a toothpick inserted in center comes out clean.
- Remove cake from oven. Cool 10 minutes. Loosen edges. CAREFULLY turn cake upside-down onto a serving plate. Lift the pan off the cake, scraping any pineapple or brown sugar from the pan onto the cake.
- Gently press cherries in center of each pineapple ring and around cake.
- Serve cake warm or at room temperature.