Cast Iron Pineapple Upside-Down Cake (Easy Southern Dessert)

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Bake this Cast Iron Pineapple Upside-Down Cake for a rich Southern dessert with buttery caramel, juicy pineapple, and a moist, tender cake.

Some Desserts Never Go Out of Style.

Pineapple upside-down cake has been showing up at church potlucks, family reunions, Sunday dinners, and holiday tables for generations. It’s one of those recipes that makes people smile before they even take the first bite. Maybe it’s the sweet caramel topping. Maybe it’s those cheerful pineapple rings. Or maybe it’s simply because so many of us grew up seeing one sitting on the dessert table after a big family meal.

When I decided it was finally time to make one for Backyard Texas Grill, there was one thing I knew from the start. I wasn’t going to bake it in a regular cake pan.

Baking in Cast Iron. . .Simple and Delicious!

Around here, we love cooking in cast iron. Whether it’s cornbread, cobblers, banana bread, brownies, or skillet cookies, there’s just something about that heavy pan that makes everything taste a little more homemade. The even heat creates beautiful caramelization and gives baked goods those wonderful golden edges that are hard to duplicate any other way.

Of course, this recipe didn’t exactly begin the way I’d planned. When I opened the pantry, I realized I didn’t have a yellow cake mix. Then I discovered I was completely out of maraschino cherries.

Such a Versatile Recipe!

Rather than postpone the recipe, I decided to work with what I had. I reached for a white cake mix, swapped melted butter for the oil, used pineapple juice instead of water, and added an extra egg to give the cake a richer, more homemade flavor.

As for the cherries? I tucked frozen Dark Bing cherries into the pineapple rings, knowing they would be delicious, albeit darker in color.

The cake baked beautifully, but those cherries turned much darker than traditional maraschino cherries during baking—which is exactly what fresh cherries do. For the finished photos, I tucked a few fresh cherries on top simply to brighten the presentation after the baked cherries darkened in the oven.

Sometimes Recipe Testing Takes Unexpected Turns.

Thankfully, this one ended with a happy surprise. The cake released from the cast-iron skillet without the slightest bit of trouble after resting for about ten minutes. The caramel was rich and buttery, the pineapple turned beautifully golden, and the cake underneath was moist, tender, and every bit as delicious as I’d hoped.

After one bite, I knew this recipe had earned a permanent spot in our cast-iron dessert collection. If you’re looking for an old-fashioned Southern dessert that’s easy enough for a weeknight but pretty enough for company, I think you’re going to love this one.

Why You’ll Love This Cast Iron Pineapple Upside-Down Cake

There are plenty of pineapple upside-down cake recipes out there, but baking one in cast iron gives it something extra. The butter and brown sugar create a wonderfully rich caramel that coats every pineapple ring, while the skillet helps the cake bake evenly from edge to center. Starting with a simple cake mix keeps the recipe approachable, but a few easy upgrades make it taste much more like a homemade cake.

If your finished cake looks a little darker than a traditional pineapple upside-down cake baked in an aluminum pan, don’t worry. The cast iron creates a deeper amber caramel around the pineapple rings and along the edges of the cake. It’s beyond delicious!

Here’s why I think you’ll love it:

• Rich buttery caramel topping
• Moist, tender cake with homemade flavor
• Easy cake mix shortcut
• Beautiful presentation for holidays, potlucks, and Sunday dinner
• Bakes perfectly in a 10-inch cast-iron skillet
• Great for both the oven and outdoor cooking

Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’re going to need. These are simple ingredients you can find at any grocery store.

For the Caramel Layer

• ½ cup (1 stick) butter
• 1 cup packed brown sugar
• 7 pineapple rings, drained
• 7 maraschino cherries (or frozen sweet cherries, if preferred)

For the Cake

• 1 (15.25-ounce) white cake mix
• 4 large eggs
• 1 cup pineapple juice (reserved from the canned pineapple)
• ½ cup melted butter

How to Make Cast Iron Pineapple Upside-Down Cake

This comes together so easily and is incredibly delicious. You’re going to be so glad you made it!

Step 1: Prepare the Caramel

Preheat your oven to 350°F. Place your cast-iron skillet over medium heat and melt the butter directly in the pan.

Once the butter has melted, sprinkle the brown sugar evenly over the top and stir gently until the mixture begins to bubble and forms a rich caramel sauce. Remove the skillet from the heat.

Arrange the pineapple rings in the caramel, then place one maraschino cherry in the center of each ring.

If you have extra pineapple, cut it into wedges and tuck the pieces into any empty spaces between the rings.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the cake mix, eggs, pineapple juice, and melted butter.

Mix on low speed until everything is incorporated, then increase to medium speed and beat for about two minutes until smooth and creamy. The batter will be slightly richer than a standard cake mix, and that’s exactly what you want.

Step 3: Assemble the Cake

Carefully spoon or pour the batter over the pineapple layer. Use an offset spatula or the back of a spoon to gently spread the batter evenly all the way to the edges of the skillet. Try not to disturb the fruit arrangement underneath.

Step 4: Bake

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Every oven is a little different.

My cake needed the full 50 minutes, but I recommend checking yours around the 45-minute mark.

Don’t be surprised if the top becomes a rich golden brown during baking. That’s one of the beautiful characteristics of cast iron.

Step 5: Let It Rest

This may be the hardest part of the recipe.

After removing the cake from the oven, let it rest in the skillet for about 10 minutes. This allows the caramel to settle while remaining soft enough for the cake to release easily.

After ten minutes, run a thin knife around the outside edge of the cake. Place your serving platter upside down over the skillet. Holding both securely with oven mitts, carefully flip the cake over in one confident motion.

Instead of lifting the skillet immediately, leave it in place for about a minute. This gives every last bit of caramel time to settle back onto the cake before you lift the skillet away. Mine released beautifully the very first time, and I hope yours does, too.

As I mentioned above, I added fresh cherries on top for aesthetics.

Serve and Enjoy

This is amazing served warm, but it does need a few minutes for the flavors to merge. The pineapple juice runs down into the cake giving it the most delicous flavor! And the baked pineapple on top is moist and delicious, loaded with both texture and the most amazing flavor.

I loved the addition of the fresh Bing cherries on top. Talk about “the cherry on top!” All in all, I would say this recipe was a terrific success, from start to finish.

Storage

If you happen to have leftovers, this cake stores beautifully. Cover the cake tightly and keep it at room temperature for up to two days, or refrigerate it for up to five days.

When serving refrigerated slices, let them come to room temperature or warm them gently in the microwave for a few seconds. The caramel softens again and tastes just as wonderful as the day it was baked.

Tips for Success

This recipe is wonderfully forgiving, but a few simple tips will help ensure your cake turns out beautifully every time.

Pat the pineapple rings dry with paper towels before arranging them in the skillet. Removing a little excess moisture allows the caramel to develop more evenly and helps keep the cake from becoming soggy around the fruit.

Melt the butter directly in the cast-iron skillet before adding the brown sugar. There’s no need to dirty another pan, and the caramel comes together beautifully right where it needs to be.

Simple. . .and So Delicious!

Resist the temptation to underbake the cake. Because of the pineapple and caramel underneath, the center may take a little longer to bake than you expect. Start checking around the 45-minute mark, but don’t be surprised if it needs the full 50 minutes.

The hardest tip of all? Let the cake rest for about ten minutes before flipping it. I know you’ll be eager to see the finished cake, but those few extra minutes make all the difference. The caramel has time to settle, yet it stays soft enough to release cleanly from the skillet.

Finally, don’t panic if your finished cake is darker than the pineapple upside-down cakes you’ve seen before. Cast iron creates a richer caramel than a traditional cake pan, and that deeper color is part of what makes this version so delicious.

Variations

One of the reasons pineapple upside-down cake has remained popular for so many years is that it’s easy to make your own. Here are some of our favorite suggestions:

• For a more traditional presentation, use maraschino cherries in the center of each pineapple ring. If you prefer a more natural fruit flavor, fresh sweet cherries are a wonderful substitute. Just keep in mind that they’ll darken considerably as they bake.
• If your family loves pecans, tuck a few pecan halves between the pineapple rings before adding the batter. They toast beautifully in the caramel and add wonderful texture.
• A light sprinkle of cinnamon mixed into the brown sugar creates another delicious variation, especially during the fall and holiday season.
• Looking for a different flavor profile? Use peaches in place of the pineapple rings. Peach upside-down cake? Yes, please!
• And of course, there’s nothing wrong with serving each slice warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Can I Bake This on the Grill or Smoker?

Absolutely! One of the reasons we love cast iron so much at Backyard Texas Grill is that the same skillet you use in your kitchen can head straight outdoors.

If it’s too hot to turn on the oven—or you simply want to free up oven space during the holidays—this cake adapts beautifully to both grills and smokers.

A pellet smoker works especially well because it maintains a steady baking temperature. Simply preheat your smoker to 350°F, place the skillet over indirect heat, and bake until the center tests done, usually between 45 and 50 minutes.

A gas grill works just as well. Set it up for indirect cooking, close the lid, and maintain a temperature close to 350°Fthroughout the bake.

If you’re using charcoal, arrange the coals for indirect heat and monitor the temperature carefully. Because charcoal naturally fluctuates, begin checking for doneness a little earlier and continue baking until the center is fully set.

No matter which method you choose, allow the cake to cool for about ten minutes before flipping. The hardest part is waiting.

More Cast Iron Desserts You’ll Love

If you’ve been following Backyard Texas Grill for very long, you’ve probably noticed that we’ve become a little obsessed with baking in cast iron—and for good reason.

A well-seasoned skillet isn’t just for steaks, burgers, and cornbread. It turns out incredible desserts, too.

If you enjoyed this recipe, be sure to check out some of our other cast-iron favorites:

• Easy Cast Iron Skillet Cobbler with Frozen Fruit — One of the easiest desserts you’ll ever make and perfect with whatever fruit you have on hand.
• Texas Trash Pie — Rich, gooey, and loaded with chocolate, coconut, and pecans.
• Cast Iron Skillet Banana Bread — Moist banana bread with beautifully crisp edges.
• Orange Cranberry Skillet Cake — Bright citrus flavor that’s perfect for brunch or dessert.
• Texas Sheet Cake Skillet Brownies — Everything you love about Texas sheet cake in brownie form.
• Pumpkin Spice Skillet Cake — A cozy fall favorite that’s always welcome around the holidays.
• Spiced Apple Dump Cake — An incredibly easy dessert that’s just as delicious baked on the grill.
• Easy Skillet Cookie on the Grill — A warm chocolate chip skillet cookie that’s made for sharing.
• Cast Iron Peach Dump Cake on the Grill – One of our favorite and most popular desserts!

The more I bake in cast iron, the more convinced I become that it’s one of the most versatile pieces of cookware in the kitchen. If you only use yours for savory recipes, I hope this cake inspires you to try something sweet.

Frequently Asked Questions

Final Thoughts

Some recipes surprise you. This one certainly surprised me. What began as a baking day filled with substitutions turned into one of my favorite cast-iron desserts yet. I never expected to reach for a white cake mix instead of yellow, and I certainly didn’t plan on improvising with cherries. But that’s part of the joy of cooking at home. Sometimes you simply use what you have, trust the process, and discover a recipe that’s even better than the one you originally imagined.

That’s exactly what happened here.

Whether you’re making this cake for a holiday dinner, a church potluck, a family reunion, or simply because you’ve been craving an old-fashioned Southern dessert, I hope it brings as much joy to your table as it did to ours.

And if you’re anything like me, don’t be surprised if your cast-iron skillet starts making appearances at dessert time a whole lot more often.

If you make this delicious cake and love it, please leave a comment or review. We love hearing from our readers!

Happy baking! Oh, and before you go, why not pin some photos to your Pinterest boards?

About the Backyard Texas Grill Team

At Backyard Texas Grill, we believe some of life’s best memories are made around the table. Whether we’re sharing smoked barbecue, Southern comfort food, or an old-fashioned dessert baked in cast iron, our goal is to help you gather the people you love and enjoy simple, satisfying recipes that become family favorites.

Thanks for spending time in our kitchen. We hope you’ll come back often!