Cast Iron Pineapple Upside Down Cake Recipe


Achieve caramelized perfection in our tasty version of the classic cake.

Pineapple upside down cake is a timeless dessert and probably one you remember well from childhood. Reduce the amount of dishes and add a crispy element by making this cake in a cast iron pan.

Cast Iron Pineapple Upside Down Cake
Serves: 8
Prep Time: 15 minutes

250 mL (1 cup) plus 30 mL (2 tbsp) flour
3 mL (3/4 tsp) baking powder
1 mL (1/4 tsp) salt
150 mL (2/3 cup) granulated sugar
3 large eggs
45 mL (3 tbsp) butter, melted
5 mL (1 tsp) vanilla extract
30 mL (2 tbsp) sour cream
45 mL (3 tbsp) pineapple juice
1 can pineapple rings
90 mL (6 tbsp) butter
175 mL (3/4 cup) brown sugar


Preheat your oven to 180 C (350 F)
Melt 90 mL (6 tbsp) of butter over medium heat in the cast iron pan
Once butter is melted, remove from heat and sprinkle brown sugar all around the pan, stir to combine

Add a layer of pineapple rings on top of the brown sugar in the pan and set aside

To make the cake, beat together the eggs and sugar until combined. When finished, mixture should be a pale yellow colour
Add melted butter, vanilla extract, sour cream and pineapple juice to the egg mixture and mix to combine

In a separate bowl, sift together flour, baking powder and salt
Combine flour mixture to wet mixture and mix until smooth
Pour batter over pineapple in cast iron pan
Bake for 30-40 minutes or until a toothpick is inserted and clean when removed

Allow cake to cool for 5 minutes, then place a large heatproof plate on top of pan and turn pan and plate over. Allow pan to sit on the plate a few minutes before removing

Remove pan and serve cake — preferably warm or at room temperature

What’s the best thing to make in a cast iron pan? Tell us in the comments below!