Pineapple Upside-Down Cake VII

Pineapple Upside-Down Cake VII

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"This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful."
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1 h 5 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
  2. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 728 Ratings

Most helpful positive review

I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist...

Most helpful critical review

I had some problems with this recipe. First off, how big of an iron skillet has everyone got!?! Mine is 9" and I had enough cake batter to make nearly a dozen cupcakes after I'd put what I neede...

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I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist...

Made this in a 9x13 pan and it came out looking so impressive! My family said it not only looked better than the ones in the tasted a million times better! I used a yellow cake mix...

Yum! I used a Duncan Hines Pineapple Surpreme instead of white cake and subbed the juice for the water and OMG. Make SURE you make it in a cast iron pot. It makes a BEAUTIFUL cake... and it w...

I do not have an iron skillet, so I made it in a regular 9 by 13 cake pan and it was fantastic.

Excellent basic recipe. I did not have an iron skillet so I used a 9x13 baking pan. Instead of sliced pineapples I used crushed pineapples then placed cherries on the pineapples. This was the fi...

I just made this this morning to bring with me to a picnic after an exercise class. (Yes, I know, not the healthiest choice for a dessert!) Each of the ladies took a second helping and asked m...

Wow...this is GREAT! So easy ! I used a 13 inch Cast Iron skillet, (well seasoned) to prevent sticking. The cake came out about 2 inches thick. I increased butter to 1-1/4 sticks and used all...

I made this for a luncheon, and it turned out fabulous. My mother-in-law called it the best she had ever eaten. No one would know that it was a mix! I used a yellow cake mix, like others sugg...

YUM!!! This was so good and SO easy. I didn't have a problem with the cake running over but it did stick a bit to the cast iron skillet. Next time I'll try using no-stick spray. I made this ...

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