This super easy dessert recipe is on that any one cake make. This classic pineapple upside down skillet cake is made in a cast iron skillet, giving it an extra rustic touch!
Maybe I’m the only one that’s like this, but I get this itch to bake when I haven’t in a while. Since we are currently living with my parents while we renovate our home, I don’t bake as often as I would in our own home. I also find that it’s a lot more difficult to bake or spend a ton of time cooking for fun with Greyson.
This dessert is one I’ve been dreaming of for weeks. It all started when my mom bought a can of pineapple slices the other day. It’s summer time, which means I’m already loving all of the fruits and eating as many as possible lately. Pineapple has just sounded so good now that it’s officially summer and temps are high.
I knew immediately after seeing the can of pineapple that I needed to make this dessert. In college, I worked at a steakhouse we had on campus and one of our desserts was a sheet pan pineapple upside down cake. Ever since trying it (a few times) at the restaurant, I’ve wanted to make it from scratch.
When I was doing some research on classic pineapple upside down cake recipes, I found that a lot of them are made with a box cake mix. I don’t have any issue using cake mixes for recipes, but I just really wanted to make this as homemade as possible. Lately, I’ve been making this skillet cake recipe from my friend at Feast + West and decided it was the perfect recipe to tweak a little to make this pineapple upside down skillet cake.
The main ingredient that is important in this recipe, surprisingly, isn’t the pineapple. It’s the brown sugar on the bottom of the pan. If you’ve ever had pineapple upside down cake and wondered what made it so good and so recognizable, the brown sugar is the key.
- 1/2 stick butter, melted
- 1/2 stick butter, softened
- 1 cup all-purpose flour, plus more for skillet
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- ¾ cup sugar
- 1 large egg
- ½ cup milk
- 1/2 cup packed brown sugar
- 1 can pineapple slices
- 2 tablespoons pineapple juice (reserved from slices)
- 6 raspberries
- Preheat oven to 375°F.
- Pour 1/2 stick melted butter into an 8-inch ovenproof skillet (preferably cast iron).
- Pour in brown sugar and smooth on bottom.
- Line pineapple slices along bottom of pan. Place raspberries in center of pineapple slice.
- Cut slices in half and place along edges of pan.
- Whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium, beat 1/2 stick softened butter and sugar until pale and fluffy, 3 to 5 minutes. Beat in egg.
- Add flour mixture in 3 batches, alternating with milk; beat until combined.
- Pour in two tablespoons of pineapple juice and combine. Don't over mix.
- Transfer batter to the prepared skillet; smooth top.
- Bake until golden brown and a cake tester into center comes out clean, 35 to 40 minutes.
- Allow to cool, then cut slices and flip upside down to serve.
Making this dessert definitely satisfied my need to bake and it’s seriously a perfect dessert for a barbecue, party, or just because this summer!
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