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Skillet Pineapple Upside-Down Cake

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 servings


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


  • 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 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  • 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.
  • In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
  • 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.
Nutrition Facts
1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Ariadna
    Apr 16, 2020

    Really good cake. My husband loved it. Maybe next time I will only use 1/2 cup of brown sugar; I find the topping too sweet.

  • Melody
    Apr 12, 2020

    Not very happy with the final outcome. Way to much butter and brown sugar in the topping. Separating the yolks from whites is a pain and i feel not necessary. Very small (not deep, but thin) cake part. You're better using a boxed yellow, buttery cake mix. Will not make this again!

  • BaronsMom
    Aug 4, 2019

    This was super easy to make. Hubby loved it and asked for it again.

  • Deborah
    Mar 29, 2019

    Love the egg whites makes it so much lighter .

  • Jane
    Oct 28, 2018

    Made this recipe and my kids raved about it! Very delicious.

  • karenesquirell
    Oct 1, 2017

    I've made this a few times, and it's always perfect every time. Don't change a thing!

  • dlynsmith9
    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
    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
    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
    Jun 23, 2015