Pineapple Upside-Down Cake


Pineapple upside-down cake is a classic dessert that delights all ages. This recipe uses a cast iron skillet and is so easy! Make it a few days ahead and store it in the refrigerator, or freeze it for up to three months.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr
1 10- or 11-inch cake

You can't go wrong with a classic. This pineapple upside-down cake, which comes together quickly and easily in a cast iron skillet, will earn a permanent spot in your recipe box.

Pineapple Upside Down Cake
Pineapple Upside Down Cake. Kathy

Pineapple Upside-Down Cake Ingredients

It's easy to make this pineapple upside-down cake with convenient ingredients. Here's what you'll need:

· Butter: This pineapple upside-down cake recipe starts by melting butter in a cast iron skillet.
· Brown sugar: Brown sugar is sprinkled over the melted butter, resulting in a perfectly caramelized topping.
· Fruit: You'll need a can of pineapple slices and jarred maraschino cherries.
· Cake mix: Prepare a white cake mix according to the package directions. You'll likely need water, oil, and eggs. Some reviewers suggest using a yellow or lemon cake mix.

Pineapple Upside-Down Cake VII
The British Baker

How to Make Pineapple Upside-Down Cake

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this top-rated pineapple upside-down cake:

1. Make the topping: Melt butter in a cast iron skillet, then remove from heat. Sprinkle brown sugar over the butter, then arrange the pineapple slices and cherries in a single layer.
2. Add the cake mix: Prepare the white cake mix according to the directions on the package. Pour the batter over the fruit.
3. Bake the cake: Bake the pineapple upside-down cake in a preheated oven according to the cake mix directions. Cool for 10 minutes, then turn the cake out onto a plate.

Nicole's Best Pineapple Upside-Down Cake Tips

"Vintage desserts are the best desserts," according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). So it's no surprise that she loves this fruity, moist, and perfectly sweet cake. Here are a few of her favorite tips for making the best pineapple upside-down cake of your life:

  • For extra flavor, use a mixture of the canned pineapple juice and water (instead of just water) in your cake mix.
  • Don't let the cake cool completely in the skillet, as this could cause sticking. Nicole likes to let it sit for about 10 minutes – then she releases it from the pan while it's still warm. She also loosens the side with an offset spatula before turning the cake out.
  • This gorgeous cake is perfect for serving as-is. However, Nicole likes to finish each slice off with a dollop of homemade whipped cream and another cherry.
Pineapple Upside-Down Cake VII

Can You Make Pineapple Upside-Down Cake Ahead of Time?

Yes! This pineapple upside-down cake makes a great make-ahead dessert. Follow the storage instructions below for more details.

How to Store Pineapple Upside-Down Cake

You can store pineapple upside-down cake at room temperature in an airtight container for 1-2 days. In the refrigerator, it will last up to four days.

Can You Freeze Pineapple Upside-Down Cake?

Yes, you can freeze pineapple upside-down cake for up to three months. Wrap the cooled cake tightly in one layer of storage wrap and one layer of aluminum foil. You can place the wrapped cake in a storage container for added protection. Thaw (in the wrap and foil) at room temperature or in the fridge.

Allrecipes Community Tips and Praise

"Great and easy cake," according to Trish Willis. "I brought it to dinner at a friend's and everyone loved it. I have to say that I used a lemon cake mix and added coconut after the pineapple. Turned out perfect!"

"So easy and so delicious," says Candice Caluya Czosnyka. "I'm a novice when it comes to baking and it turned out perfect! I used a yellow cake mix and half the brown sugar and butter."

"Perfect," raves one Allrecipes community member. "Next time I will make two. I used fresh pineapple instead of canned, and I used lemon cake mix, because that was what was in the cabinet."

Editorial contributions by Corey Williams


  • 1 (20 ounce) can pineapple rings

  • ¼ cup water, or as needed

  • ½ cup unsalted butter

  • 1 (16.25 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.

  4. While the 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.

  5. 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.

  6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 25 to 28 minutes.

  7. 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.

  8. 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.

    a top down view of a perfectly baked upside down pineapple cake


You can use all water to make the cake, but the pineapple juice adds more flavor.

Editor's Note:

Nutrition data for this recipe includes the full amount of pineapple rings and juice. The actual amount consumed will vary.

Nutrition Facts (per serving)

414 Calories
21g Fat
55g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 414
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 31%
Cholesterol 20mg 7%
Sodium 267mg 12%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 3%
Protein 3g
Vitamin C 5mg 25%
Calcium 87mg 7%
Iron 1mg 4%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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