Skillet Pineapple Upside-Down Cake Recipe
Skillet Pineapple Upside-Down Cake Recipe photo by Taste of Home
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Skillet Pineapple Upside-Down Cake Recipe

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4.5 15 16
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For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 8-10 servings


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

Nutritional Facts

1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 375°. 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 eight pineapple slices in a single layer over sugar (refrigerate 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 until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.
Originally published as Skillet Pineapple Upside-Down Cake in Grandma's Great Desserts Cookbook 1992, p5

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Dianna User ID: 8772949 261449
Reviewed Feb. 17, 2017

"This cake is very moist and delicious. I used fresh pineapple that I had cut into chunks and put a little sugar on to make more juice. It worked and I will be making this again."

Stella37073 User ID: 7967817 252090
Reviewed Aug. 1, 2016

"I have made this time and again. It's so delicious! I have also made it with peaches that I had canned. I've made it whole in the cast iron skillet and I've made mini's in the muffin tins. You just can't go wrong with this recipe!"

carolynstowers User ID: 4001197 241822
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."

LuLu9108 User ID: 6911777 228428
Reviewed Jun. 23, 2015


ConnieSue64 User ID: 7114251 47593
Reviewed May. 19, 2014

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

cursivelie User ID: 7806869 17562
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!"

baugh_online User ID: 1541489 48321
Reviewed Mar. 9, 2014

"Very disappointed. Didn't turn out."

pastiepie User ID: 1062574 18942
Reviewed Sep. 15, 2013

"Everyone loved this cake even my boss :)"

beckkidls User ID: 4747125 17561
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!"

kerrynjames User ID: 5662698 74744
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!"

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