14 Pretty Upside-Down Cakes Baked in Your Cast-Iron Skillet
Combine two of grandma's favorite things: upside-down cake and a trusty cast-iron skillet. These vintage desserts are beautiful AND delicious. Plus, you can find our whole cast iron cooking guide here.
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
This stunning cake from the blog Better Happier features two types of citrus: Meyer lemons and satsuma oranges. With bright flavors and colors, it’s the perfect dessert to warm up a dreary day.
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside-down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia
This cast-iron cake from the blog Family Spice gets a double-dose of orange flavor. Fresh Valencia orange slices grace the top of the cake, while freshly squeezed orange juice flavors the batter.
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — Jeanette Nelson, Sophia, West Virginia
Need a pretty pick-me-up? Look no further than this stunning raspberry peach cake from the blog My Invisible Crown. It’s the perfect treat to welcome warmer weather.