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Pineapple Upside-Down Skillet Cake

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Pineapple Upside-Down Skillet Cake
  • Prep 15 min
  • Total 50 min
  • Servings 24
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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.
By Angie McGowan
Created Jun 4, 2012

Ingredients

Steps

  • 1
    Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 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.
  • 2
    In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
  • 3
    Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • 4
    Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a fun twist, add pecans or walnuts in between the pineapple slices.
  • tip 2
    This recipe can also be made with pineapple chunks.

Nutrition

170 Calories, 7g Total Fat, 1g Protein, 24g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
60mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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