Pineapple Upside Down Skillet Cake is homemade from scratch yellow cake topped with pineapples and maraschino cherries in a tangy glaze.
The beautiful presentation is perfect for any occasion.
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Delighted to share the ingredients I purchased and used to make this delicious cake.
All comments are my own.
MY CREATIVE TWIST
The original recipe is by King Arthur Flour.
My creative twist (and surprise ingredient) is fresh lemon juice.
The result is a delicious tangy-sweet taste.
THE BAKING POWDER
If using previously opened baking powder that’s been in the pantry a month or two, test before using to make sure it is active.
Simply drop 1/4 teaspoon of baking powder into a glass with 2 tablespoons of boiling hot water.
Active baking powder will bubble vigorously.
Discard if it bubbles lightly or not at all.
HELPFUL BAKING TIPS
1.Bake this cake in a skillet or deep cake pan.
2.Flip the cake over onto a plate instead of serving directly from the baking dish.
3.The purpose flipping is to display the pretty pineapple rings and maraschino cherries and helps the cake absorb the fruity mixture.
In this cake, the pineapple topping was always too sweet for me.
Years ago, on a whim I drizzled fresh lemon juice over the topping before adding cake batter.
Perfection tangy-sweet taste. Excellent results the very first time.
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.
5 thoughts on “Pineapple Upside Down Skillet Cake”
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Hi Brenda! I’ve added your email address (not shown publicly, but I can see it) to my list. I will start sending emails in December. Thanks for you for your interest!!
Yes! I’ve added your email address to my list. Although the email address isn’t public, I can see it. My emails will begin in December. Brenda, thanks for your interest!!!
I have two little friends ages 5 & 7 living next door to me. I love their company. Not having any grandchildren of my own. It’s very nice these very special little people like spending time with me each week. I care for them 3 hours a week just to give their mom and dad some alone time together.
We always start out our time together by making a dessert of some kind. On Monday, I want to try your “pineapple dump cake.” I tasted this delicious cake several years at someone’s home and I never forgot how good it tasted. As a retired teacher, I like our time together as a learning time too. So I’m teaching them measurements.
Hi Rose! Your plan sounds wonderful. I hope you and your precious “little people” enjoy my Pineapple Dump Cake. It’s one of my favorite desserts. I also love being around little people and teaching them how to bake. It is so refreshing. This is the direct link to the recipe: https://www.cornbreadmillionaire.com/pineapple-dump-cake