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Easy Pineapple Upside Down Cake

Recipe by Evelyn Marcella Rivera

A golden, caramel-rich pineapple upside down cake baked in a cast iron skillet with a citrus-kissed batter. Stunning to look at, incredibly tender, and made entirely in one pan.

  • Total Time1 hour
  • Yield8 servings 1x

Ingredients

Units Scale

Dry Ingredients

  • 1 1/3 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup vegetable oil
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon fresh lime or lemon juice
  • zest from 1 lime or lemon

Caramel Pineapple Base

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup dark brown sugar
  • 1 fresh ripe pineapple sliced into rings, or 1 20 oz can pineapple slices, drained

Instructions

  1. Preheat and Prep Your Pineapple: Preheat oven to 350°F. If using a fresh pineapple, peel it, slice into rings, and remove the cores. If using canned pineapple, drain all juice and pat the rings dry with a paper towel to ensure proper caramelization.
  2. Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined, about 30 seconds.
  3. Beat In Oil and Milk: Add the vegetable oil and whole milk to the dry mixture. Using a hand mixer or stand mixer, beat on medium speed for 1 full minute until smooth and well combined.
  4. Add the Bright Stuff: Add the vanilla extract, egg, citrus zest, and lemon or lime juice. Blend until just combined — stop as soon as no dry streaks remain. Do not overmix.
  5. Build the Caramel Base: Melt butter in a cast iron skillet over medium heat on the stovetop. Remove from heat and sprinkle dark brown sugar evenly over the melted butter — do not stir. Arrange pineapple rings on top in a single layer.
  6. Pour Batter and Bake: Pour the batter evenly over the pineapple. Smooth the top gently with a spatula. Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean and edges begin pulling from the skillet.
  7. Cool and Flip: Let the cake cool completely in the pan — do not rush this step. Once fully cooled, place a large serving platter face-down over the skillet. Flip in one confident motion, lift the pan slowly, and serve.

Notes

For best results, use a cast iron skillet. Always let the cake cool completely before inverting — flipping too early will break the caramel seal. Fresh lemon or lime zest is strongly recommended and makes a noticeable difference in flavour. Fresh pineapple is ideal but canned (well-drained) works perfectly.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Brunch, Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sodium: 210
  • Saturated Fat: 4
  • Protein: 4
  • Cholesterol: 38

Find it online: https://blesseddish.com/easy-pineapple-upside-down-cake-that-wrecks-you-for-all-other-desserts/