Pineapple Upside-Down Cake in Iron Skillet

I made it in a regular baking pan, and it was fabulous. I think next time I will pour some of the pineapple juice into the batter to give it more of a pineapple flavor though.

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Oh My! My Mother used to make her cake the same way in an iron skillet! But I did not have her recipe. So glad I found this one. Thanks for your kind words! PEACE RHONDA : )

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I've now made this recipe on three occasions and have been very pleased with the results each time. I do put a circle of parchment paper on the bottom of the pan, and each time the cake falls onto the plate without breaking up. I added a tsp. of vanilla as someone else suggested, and used a quarter cup of juice to go with a half cup of milk. The first cake I made using pineapple, second occasion with blueberries, and now have one cooling made with apples. I used a fairly large iron skillet, and it turns out just the right size cake I was looking for. A big thanks for posting the recipe Angelfan....

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I used plums and raspberries & subbed half the milk with yogurt - This is a great cake!!!

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This was an awesome recipe. This was my first attempt at a pineapple upside down cake and it turned out great. I did make a few changes. I only had a 13" Cast Iron skillet so I ended up having to double the cake part of the recipe. I only had to use the butter, brown sugar, and pineapple once though. I did not have sliced pineapple so I used 1 can of crushed, turned out great. I did not have any cherries,so none used. Even though I had to double the cake recipe, it still only took 40-45 minutes to bake. I also did sub some pineapple juice for some of the milk. The nice thing about the cast iron is that the cake flipped right out of the skillet. Beautiful. I will make this again for sure.

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Not only did I love this cake, so did my DH and our neighbors raved over it too!!! I omitted the cherries (didnt have any) and changed the 3/4 cup milk to 1/2 cup milk and added 1/4 cup of the pineapple juice to the batter. Simple and delicious! Will definitely make this again!! Thank you!

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My gosh, this cake is awesome! This is the way my mom does her pineapple upside down cakes too. It looked so stunning when it was done I almost didn't want to cut it. ;)

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Really tasty, the top with the pineapples was sticky and sweet. Made in with regular pan.

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Just perfect. no boxed mixes either! I realized too late that my pineapple was crushed, not rings, but just spooned about 1/2 can in place of the rings and it turned out wonderful.thank you for sharing!

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I made this cake last night. My husband loved it. I followed the recipe, except I used half AP flour and half whole wheat. I also substituted 1/4 cup pineapple juice for an equal amount of milk. It was delicious. The directions for the batter could use a little more clarity in putting it together. Will definitely make again in my iron skillet. Thanks, Nvrhom13

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I just realized that I've always been in such a hurry to make this cake that I forgot to review it! LOL!!! This is the classic pineapple upside down cake, full of yumminess. I add a teaspoon of vanilla for depth of flavor, and this time I used 1/2c homemade kefir & 1/4c pineapple juice instead of milk, and 1/2 teaspoon baking soda instead of baking powder. VERY moist & delicious!!!

It just isn't the same without the marachino cherries--how I wish someone would find nutritional use for them instead of empty calories flavor! Do lightly butter the bottom of the pan, then line it with parchment paper before melting the butter in the pan--it pops out perfectly!

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This is just like the recipe mom use to make when we were kids. So easy and delicious. Thanks for the memories!

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So easy to make, yet so decedent to eat. Kids loved it, and it was gone in a flash. Wouldn't change a thing about this recipe. If it aint broke, don't fix it. Thanks for posting

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This is an old time recipe, and it's still a wonderful recipe. I don't know what it is about cooking is cake in a cast iron skillet, but it always turns out. You can't mess up this recipe. Wonderful flavors of the glazed pineapples and the fresh, warm cake. I love this cake. Thanks, angelfan, for sharing!

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A true classic. This was so good and tender. Thanks for posting.

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I substituted light coconut milk for half the milk and it was delicious.

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I have made this a zillion times now and everyone just loves it everytime I make it. I love how it scents my kitchen when it comes out of the oven. However, you have to be careful about the size of your iron skillet and remember to flip it atleast 5 minutes after you take it out of the oven. Enjoy!!!

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This is the recipe my Nana has been making for us for as long as I can remember and it is my absolute favourite! Easy and delicious every time!

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This is so good! Easy too. Letting it sit for five minutes is definitely the right trick!

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Great recipe. It is very hard to get it out of the skillet without some of the bottom sticking. From the horses mouth here is the best way to do it. Let it cool for five minutes. turn onto a plate. Use a fork to scrape the pineapples/glaze that sticks, and reconstruct the cake. It is possible to make it look like it came out perfect.

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