pineapple upside-down cake
Prep time
Cook time
Total time
This simple recipe will leave you with only 2 bowls to wash! Just as the recipe suggests, I used an 8” iron skillet. Over low heat, the skillet allows the brown sugar and butter to begin softening by the time the batter is ready. Quick and easy!
: dessert
Serves: 8
  • 6 tablespoons butter
  • 2 cups loosely packed brown sugar
  • 1 (20-ounce) can pineapple rings, drained
  • Maraschino cherries
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • 1½ cups sugar
  • ½ cup cold water
  • 1 teaspoon vanilla
  • Whipped cream
  1. Melt the butter in an 8” iron skillet over low heat. Stir in the blown sugar and spread evenly. Arrange the pineapple and cherries in the skillet (cut extra rings in half and place around the edge). Keep over low heat while preparing the batter.
  2. In a small bowl, whisk the flour, baking powder and salt; set aside.
  3. In a medium bowl, beat the eggs, sugar, water and vanilla until creamy.
  4. Add the egg mixture to the flour mixture and stir to combine. Pour into the skillet and spread evenly.
  5. Place the skillet on a rimmed baking sheet (to catch any sugar that bubbles over). Bake at 350ºF for 50-55 minutes, until a toothpick inserted in the center comes out clean. The top of the cake will be golden and crunchy, this should be expected when inserting the toothpick.
  6. Allow the cake to rest for 10 minutes. Run a knife around the edge of the skillet to loosen the cake, then place a serving plate over the skillet and invert it. Let the skillet rest on the cake for 5 minutes, then remove. Serve with a dollop of whipped cream
  7. Note: An 11” x 7” x 2” or 8” x 8” baking dish can be used instead of an iron skillet; don’t heat a glass dish on the stovetop.
Recipe by phoebe's pure food at