How do you get a pineapple upside-down cake out of a cast iron skillet?

To get the cake out cleanly, run a thin spatula or knife around the outer edges of the warm cake first. Place a large flat plate over the top of the skillet, hold both securely with oven mitts, and flip them over in one swift motion. Let the skillet rest upside down for a minute so gravity can naturally release the caramelized fruit before lifting the pan.

Do you have to flip a skillet pineapple upside-down cake immediately?

You should not flip it immediately out of the oven, but you must not let it cool completely either. Letting the cake rest for twenty to thirty minutes allows the structure to set so it does not collapse. Flipping within this window guarantees the caramelized brown sugar is still warm and fluid enough to release from the pan.

How do you keep pineapples from sticking to the cast iron?

A well-seasoned cast iron skillet is the best defense against sticking fruit. Additionally, melting a generous amount of butter and coating the entire bottom of the pan before adding the brown sugar creates a reliable barrier. Patting your fruit dry also prevents excess water from boiling off and causing the sugars to burn and stick.

Can I use a boxed cake mix for a skillet pineapple upside-down cake?

You can easily use a yellow or white boxed cake mix as a convenient shortcut for this recipe. Simply prepare the box batter according to its instructions, substituting pineapple juice for the water to add flavor. Pour the prepared mix over your skillet fruit topping and bake as directed.

What size skillet is best for a pineapple upside-down cake?

A standard ten-inch cast iron skillet is the ideal size for this specific recipe. It fits seven to eight pineapple rings beautifully in a beautiful circular pattern without crowding. Using a larger skillet will make the cake too thin, while a smaller skillet may cause the batter to overflow.

Can I store the leftovers of this skillet cake?

Store any leftovers in an airtight container in the refrigerator for up to three days. Because of the wet fruit topping, leaving the cake at room temperature can cause it to spoil quickly. Warm up individual slices in the microwave for ten seconds before serving to restore that soft, buttery texture.

Best Cast Iron Skillet Pineapple Upside Down Cake Recipe

Description

This easy, one-pan dessert features tender, moist cake topped with beautifully caramelized pineapple rings and maraschino cherries. By utilizing the heat-retaining properties of a cast iron skillet, this classic treat achieves a professional, gooey finish in under an hour.

Ingredients

1/2 cup unsalted butter, divided
1 cup brown sugar
1 can pineapple rings, drained
1/2 cup maraschino cherries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup whole milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons reserved pineapple juice

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Instructions

Prep the skillet. Preheat oven to 350°F and warm a 10-inch cast iron skillet over medium-low heat.
Whisk dry ingredients. Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
Mix wet ingredients. In a separate bowl, cream together half of the butter and the sugar, then whisk in sour cream, milk, egg, vanilla, and pineapple juice.
Combine the batter. Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Create the base. Melt the remaining butter in the skillet, remove from heat, and sprinkle the brown sugar evenly over the bottom.
Arrange the fruit. Pat pineapple rings and cherries dry, then place them in a single layer over the sugar, tucking a cherry into each ring.
Bake the cake. Pour the batter over the fruit and bake for 40 minutes until golden brown and a toothpick inserted in the center comes out clean.
Flip and serve. Let the skillet cool for 20 minutes, then invert onto a serving plate to reveal the caramelized fruit top.

Notes

Ensure your cast iron skillet is well-seasoned to prevent the fruit from sticking during the flipping process.
Use room temperature ingredients to ensure the batter emulsifies properly for a tender, velvety crumb.
Patting the fruit thoroughly dry with paper towels is the secret to preventing a soggy or watery topping.
Running a thin knife around the edge of the skillet before flipping helps release any sugar that may have adhered to the sides.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American