Pineapple Upside-Down Cake VII

Pineapple Upside-Down Cake VII

542 Reviews 112 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Anne

“This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.”

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Adjust Servings

Original recipe yields 1 -9 or 10 inch round cake



  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.

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Reviews (542)

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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 was to mix 1 tsp. cinnamon to brown sugar before I spread over the butter and I also added 1/4 cup shredded coconut after I layered the cherries and pineapples. It came out great and my husband could not wait for it to cool! He pleaded for a piece before it had solidified. He said " Damn babe this is good" his highest rating :). So thanks Anne, hope I can repay you. -UPDATE 6/17/03 I made this for our family doctor as a thank you for his extraordinary care and compassion, he loved it, wanted to run away with me-hahahha. 10/02/2005-For gifts, I now use both rings and crushed pineapple and place cherries in each ring and in gaps. Cake is gorgeous this way and each ring is a slice. I bake in two cake pans to make two cakes-one to give and one to keep.11/06-New Twist, we soak the drained crushed AND ring pineapple in RUM, drain and then use. OMG :)



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 since that's what I had on hand and it was awesome.



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 was wonderful! My family wants this again already, I just made it 3 days ago!!!

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pineapple Upside-Down Cake V


next recipe:

Pineapple Upside-Down Cake III