Pineapple Upside Down Cake is a classic that never goes out of style! Perfect to enjoy with friends and family and always a hit.
Pineapple upside-down cake is an old-fashioned classic that has been around as long as I can remember. My mother made this cake for every picnic, potluck or gathering and it was always a hit. This cake is wonderful served with coffee. You can always add ice cream or whipped cream but my family likes it just plain. You might also like to this Vanilla Wafer Cake, it’s vintage and delicious.
❤️WHY WE LOVE THIS RECIPE
This cake is made from scratch and we make it our iron skillet. You can also use a 9X13 but there is something about making it in an old cast iron that just bring so many memories back. The juice seeping into the cake is what makes this cake so wonderful.
🍴KEY INGREDIENTS
- Butter
- Brown Sugar
- 20-ounce can of pineapple rings in pineapple juice
- All-purpose flour
- Baking powder
- Salt
- White Granulated Sugar
- Eggs
- Evaporated Milk or Regular Milk (see more about this below)
- Vanilla Extract
- Pineapple Juice
- Maraschino Cherries
SWAPS
Honestly I have seen a few recipes lately that have changed up this classic recipe, using just egg whites, different flour, etc. This is a classic for ar season and this is the recipe we have always used. Some people make this with a cake mix, but we have always made it from scratch.
🍽️HOW TO MAKE
This pineapple upside down cake is made in a 10 inch iron skillet but you could make it in a 9×13 baking dish. My mother always made this cake in an iron skillet and we have definitely kept that tradition going. A 9X13 dish works fine too! If you have any pineapple juice left over, it is great poured over cake slices when served.
COOKING STEPS
Step 1
Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
Step 2
Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
Step 3
Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done. Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter. Decorate with cherries. Makes 6 to 8 large servings
⭐TIP
If you feel like your pineapple rings are really wet, then blot them dry with a paper towel before adding them to the skillet or dish. Same with the cherries, it just takes some of the moisture down.
SERVE THIS WITH
We often don’t serve this with anything on top, but it is delicious with whipped topping or ice cream. This is a wonderful cake and we love it year round.
RECIPE VARIATIONS
Love pineapple? Well so do we, so check out these delicious recipes:
Elvis Presley Cake – Excellent cake!
Pineapple Fritters – great for breakfast and has wonderful reviews!
Pineapple Banana Bread – great with coffee!
❓FREQUENTLY ASKED QUESTIONS
All ovens vary, so you may need to cook it longer or less time depending on the oven. Check the center before removing from the oven.
I usually set a timer for around 12 minutes and then remove it.
STORING AND REHEATING
We store this in a covered container, you can put it in the fridge if you like. The cake is good served at room temperature or heated for a few seconds in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
This is a great twist on a classic! If you love pecans and coconut this is a winner!
SERVING SIZE
This makes 6-8 servings depending on how large you make the slices.
This Vintage Cakes Digital Ebook is full of our most popular old fashioned cake recipes. Now in one ebook you can have all these recipes right at your fingertips! Any of these cakes are perfect for any gathering, from the holiday dessert table to any potluck!
- These cakes go back many generations are tried and true delicious!
- Anyone can make these classics, from a beginner baker to someone who bakes all the time.
- Great reviews on these cakes!
Pineapple Upside Down Cake
This pineapple upside down cake is made in an iron skillet but you could make it in a 9 x 13 baking dish. This cake is wonderful served with coffee. A vintage recipe your family will love.
Topping Ingredients
- 4 tablespoons butter or 1/4 cup
- 1 cup brown sugar
- 1 20 ounce can pineapple rings in pineapple juice, drained (save the juice)
Cake Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter or 1/2 cup or 1 stick softened (I use salted butter)
- 3/4 cup white granulated sugar
- 2 eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- Maraschino cherries for decoration
Topping Instructions
-
Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
Cake Intructions
-
Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
-
Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done. Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter. Decorate with cherries. Makes 6 to 8 large servings
If you have any pineapple juice left over, it is great poured over cake slices when served.
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