Pineapple Upside-Down Cake Recipe | Easy and Delicious Dessert
There’s something timeless about a Pineapple Upside-Down Cake. Its golden caramelized pineapples, sweet maraschino cherries, and moist, flavorful cake make it a favorite for all ages. This recipe, using a cast iron skillet, ensures a beautiful, perfectly cooked cake every time. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this Pineapple Upside-Down Cake will not disappoint.
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The Best Pineapple Upside-Down Cake Recipe
This Pineapple Upside-Down Cake recipe stands out for its simplicity and deliciousness. With just a few ingredients and easy steps, you can create a stunning dessert that looks as good as it tastes.
Notes on Ingredients
For the best results, use a 20-ounce can of pineapple rings and save the juice. The pineapple juice adds extra flavor to the cake mix, making it moist and delectable. The maraschino cherries add a pop of color and sweetness, while the brown sugar creates a caramelized topping that’s simply irresistible.
How to Make Pineapple Upside-Down Cake
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Drain the canned pineapple and reserve the juice. You’ll need 1 cup of juice for the cake mix; add water if necessary to make a full cup. Set aside 7 pineapple rings for the cake.
- Melt Butter and Mix Cake: In a 10- or 11-inch cast iron skillet, melt ½ cup of unsalted butter over medium-high heat. While the butter is melting, combine the white cake mix, 1 cup of reserved pineapple juice, ½ cup of vegetable oil, and 3 large egg whites. Beat the mixture with an electric mixer on medium speed for 2 minutes.
- Create Caramel Layer: Once the butter is melted, sprinkle 1½ cups of brown sugar evenly over the top. Arrange 6 pineapple rings around the outer edge of the skillet and place the remaining ring in the center. Add a maraschino cherry to the center of each ring.
- Pour and Bake: Pour the cake batter over the arranged pineapples. Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Flip: Let the cake cool in the skillet for 10 minutes. To avoid sticking, don’t let it cool too much. Run an offset spatula around the edges to loosen the cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto the plate. Any fruit or glaze left in the skillet can be transferred back onto the cake.
How to Serve Pineapple Upside-Down Cake
Serve this delightful cake warm or at room temperature. It’s perfect on its own but also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, caramelized fruit and cool, creamy ice cream is simply divine.
How to Store Pineapple Upside-Down Cake
To store your Pineapple Upside-Down Cake, cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the cake for up to three months. To serve, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 406.73 kcal | 20% |
| Total Fat | 19.77 g | 28% |
| Carbs | 58.16 g | 22% |
| Sugars | 28.67 g | 32% |
| Protein | 2.29 g | 5% |
| Sodium | 114.87 mg | 6% |
| Fiber | 0.38 g | 1% |
| Saturated Fat | 6.33 g | 32% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 7.29 g | – |
| Polyunsaturated Fat | 5.27 g | – |
| Cholesterol | 19.59 mg | 7% |
| Calcium | 36.18 mg | 5% |
| Magnesium | 13.21 mg | 4% |
| Potassium | 155.03 mg | 4% |
| Iron | 1.02 mg | 7% |
| Zinc | 0.17 mg | 2% |
| Phosphorus | 113.76 mg | 16% |
| Vitamin A | 73.68 mcg | 9% |
| Vitamin C | 4.49 mg | 6% |
| Thiamin B1 | 0.15 mg | 13% |
| Riboflavin B2 | 0.11 mg | 8% |
| Niacin B3 | 1.03 mg | 6% |
| Vitamin B6 | 0.05 mg | 3% |
| Folic Acid B9 | 43.17 mcg | 22% |
| Vitamin B12 | 0.02 mcg | 1% |
| Vitamin D | 0 mcg | – |
| Vitamin E | 1.31 mg | 11% |
| Vitamin K | 11.74 mcg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Pineapple Upside-Down Cake
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to slice it thinly and use pineapple juice or water for the cake mix.
Can I make this cake without a cast iron skillet?
Absolutely! You can use a regular 10-inch round cake pan. Just be sure to melt the butter and prepare the caramel layer on the stovetop first.
How can I make the cake less sweet?
You can reduce the amount of brown sugar used in the caramel layer or choose a cake mix with lower sugar content.
Pineapple Upside-Down Cake Recipe
Ingredients
- 1 20 ounce can pineapple rings
- ¼ cup water or as needed
- ½ cup unsalted butter
- 1 15.25 ounce package white cake mix (such as Betty Crocker Super Moist)
- ½ cup vegetable oil
- 3 large egg whites
- 1 ½ cups brown sugar
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use.
- Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.
- While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Remove melted butter from the heat and sprinkle brown sugar evenly over top until all butter is covered. Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring. Pour cake batter over the pineapples.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 25 to 28 minutes.
- Remove from the oven and let cool in the skillet for 10 minutes; don’t let the cake cool too much or it will stick to the pan.
- Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.
With this Pineapple Upside-Down Cake recipe, you’re sure to impress your family and friends. Enjoy every delicious bite!
