Pineapple Upside-Down Skillet Cake
Angie McGowan
Updated Jul 31, 2023
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
Pineapple Upside-Down Skillet Cake
- Prep Time 15 min
- Total 1 hr 35 min
- Servings 12
- Ingredients 7
Ingredients
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 13 maraschino cherries without stems, drained
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/3 cup vegetable oil
- 3 eggs
Instructions
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Step1Heat oven to 350°F. In 12-inch cast-iron or ovenproof nonstick skillet, melt butter over low heat, just until melted. Sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
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Step2Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into skillet over fruit.
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Step3Bake 30 to 38 minutes or until cake is golden brown and toothpick inserted in center comes out clean.
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Step4Remove from oven; cool 10 minutes. Run knife around edge of cake to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Cool 30 minutes. Serve cake warm or cool. Store loosely covered in refrigerator.
Nutrition
300
Calories
11g
Total Fat
3g
Protein
47g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 260mg
- 11%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 31g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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