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Skillet Pineapple Upside-Down Cake Recipe

Skillet Pineapple Upside-Down Cake Recipe

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:8-10 servings


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Maraschino cherries


  • 1. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate the remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  • 2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.
  • 3. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
  • 4. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.

Nutritional Facts

1 slice (calculated without maraschino cherries) equals 380 calories, 15 g fat (7 g saturated fat), 88 mg cholesterol, 224 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Skillet Pineapple Upside-Down Cake

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Reviewed Jan. 15, 2016

"The cake is very good but so rich that you can't eat more then one piece, if you bake this cake make sure you have no leftovers it doesn't keep well. I think the cake soaked up too much of the topping and became mushy. The cake texture was too light for a upside down cake."

Reviewed Jun. 23, 2015


Reviewed May. 19, 2014

"We looooved this!!!! This is what a Pineapple Upside-Down cake is suposed to taste!"

Reviewed May. 16, 2014

"Tonight was my third time making this recipe, every time I get rave reviews. So delicious, my mouth waters every time I come across my cast iron skillet. Truly the best recipe. I omit the nuts (just don't like em) but it's just perfect every time. Like others I add the cherries before the batter. :) mm!"

Reviewed Mar. 9, 2014

"Very disappointed. Didn't turn out."

Reviewed Sep. 15, 2013

"Everyone loved this cake even my boss :)"

Reviewed Sep. 7, 2013

"We love this recipe! I don't have a cast iron skillet but use my Guardian Ware pan. I like to add extra pecans too!Stick out tongue"

Reviewed Apr. 7, 2013

"We thought this recipe was pretty tasty and we'll definitely make it again. One problem I did have was the oven temperature was a bit too high, so the cake ended up being a little overdone on the outside. Next time, I'm dropping it by 25 degrees or so. Thanks for the recipe!"

Reviewed Jun. 21, 2011

"Wouldn't change a thing, although I did put the cherries in before baking if that counts. I made it for my mom for her birthday, turned out delicious! Very moist."

Reviewed Apr. 14, 2011

"This a beautiful presentation. I love pineapple Upside-Down cake...cast iron is the best to use."

Reviewed Mar. 13, 2011

"A family favorite for years, will be making it this week for my daughter's 13th birthday, at her request. SO good!"

Reviewed Oct. 6, 2010

"I can't imagine a pineapple upside-down cake made in anything but a cast iron skillet. This one tasted just like the ones I always requested for my birthday growing up. I left out the nuts because they are so expensive and it's just so good without them. I also added the cherries before I poured in the batter because I think it tastes better that way."

Reviewed Nov. 9, 2008

"A friend requested pineapple upside down cake for her birthday. I had never made one. My first instinct was to turn to Taste of Home, because every recipe I have ever made has turned out well. This was no exception! Thank you!!! My only ? is can it be made in another pan,,,,and what size? I had to search many friends to find a cast iron skillet and then it was only an 8in, so I left some of the batter out. My friend loved it. Thank you for being a consistent place to turn for great recipes!"

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