Grandma's Skillet Pineapple Upside-Down Cake Recipe

I'm 61 years old. I haven't tried this recipe yet but my Mom made a Pineapple upside down cake in a cast iron skillet when I was a kid. I hate that I never learned her recipe before she past away. Her goal was to create a nice chewy, sugary caramelized "bottom" top and, based on pictures, this recipe looks like it accomplishes this goal. I'm hoping this is similar to her recipe.

A tasty and functioning recipe. Nice cake. After reading reviews I used my 12" Calphalon skillet which worked well. For me, it was cloyingly sweet. I will try again sometime cutting sugar in the batter by 1/3 and topping butter and sugar by one half.

I took this recipe and made it my own. I had crushed not slices pineapple. I took a whole stick of butter in the bottom of my pan added dark brown sugar and the pineapple and cooked it until the sugar was melted over everything. I used a yellow cake mix added the juice from the can and a little milk and stirred it until i had a nice batter. Oh I forgot I added a shot of Jack Daniels to the pineapple mixture and a little cinnamon to the cake batter. Hubby loved it and I will be making it again. Happy baking everybody.

This is the 2nd time I've made it. I reduced the sugar in the cake to one cup as it was really sweet the first time. I might go even a little bit less next time. It is a beautiful cake, though, and reminds me of the one my Mom made in this same skillet. Thank you!

Added a cup of coconut and black cherries (per my mamas request). This is an effortless and easy to adjust recipe!

This was delicious! Based on the reviews about what pan size to use, I used a #8, my largest cast iron, and cut the recipe in half. The pineapples fit beautifully in the #8. As you can see from the photo, it ended up being a rather thin cake. Next time I'm either going to try cutting the recipe in half again and using my #6 pan or doing the full recipe in my #8. The only reason I rated this recipe 4 stars instead of 5 was because there's no pan size listed.

After making this DELICIOUS cake 3 times, I figured it was time to give it 5 stars! So buttery! And the brown sugar makes a yummy chewy thickness around the edge. I used crushed pineapple as well and turned out just as good!

It's great! The cake is light and fluffy like a box mix. I used maybe only 4 tbsp of butter instead of an entire stick for the bottom/top. I reduced the brown sugar to about a 1/2 cup instead of 1 and 1/2 cups and added 2 tsp of Jack Daniels. Reduced white sugar to 1.25 cups instead of 1.5. Used buttermilk to activate the 1 tsp of baking soda I substituted for 1 of 2 tsp of baking powder. Substituted 1 tsp of Jack Daniels for 1 of the 2 tsps of vanilla extract.

This recipe was great! Using a 10" cast iron skillet I would reduce the butter and sugar slightly. Using the recipe as is in a 12" cast iron skillet would have been perfect. Next time I'll try separating the eggs first and add whipped egg whites in at the end for more fluff.

I made this for my significant other then my sons wife. You do not have to serve this cake warm, the sugar and butter caramelized and set up like pineapple caramel candy inside the topmost part of the cake and sinking in for an interesting texture, not bad, just interesting. So here it is a year later and the request is, you guessed it, but this year I set some pineapples in their own syrup overnight and going to make the cake with fresh pineapple I am 67 and remember it as being old when I was a kid

I made this exactly as directed, and after 45 minutes in the oven, it was still raw in the middle of the cake. However the outside was beginning to burn. It tasted very good, but the bake time seems to be off. My oven has been recently calibrated, so I know my temperature is correct. Perhaps baking a bit longer at 350 yield better results.

I didn’t expect it to come out this perfect.

I omitted the cherries but followed the rest and definitely a fav!

So yummy. I used an 8"x8" square aluminum pan instead, canned pineapple chunks, no cherries, unsalted butter. The raw batter tasted too sweet before I baked it. But a slice of the finished product was perfect with a nice cuppa tea.

Smells so good. Looks Good. Some of the butter overflowed, the time was good. Can't wait to eat it :) It's a present, so not able to enjoy warm. Oh, used toasted walnuts on top of pineapples.

I didn’t expect it to come out this perfect.

I made this recipe for a St Patrick's day dessert, recipe easy to follow! I did make a change and instead of using milk in the batter I used the juice from the canned pineapple! 😋

Followed the recipe precisely. Very good. Excellent 'crust' and a light, tender cake.

Delicious but . . . Reduced butter and brown sugar in the skillet. It still overflowed the pan. Reduced white sugar by half. Replaced some of the milk with juice from the pineapple and used tidbits instead of rings. Delicious.

Still baking. Hard to rate it now. Added a little cinnamon on the pineapple. That makes everything better right ?