A couple of weeks ago, Martha Stewart did a show on cast iron. One of the recipes that was featured was a Pineapple Upside Down Cake.  Since I had a fresh pineapple in the house and I love cooking with cast iron, I knew I couldn’t pass this recipe up.  I am so glad I didn’t because this cake is easy and so really, really good!

Use a mellon baller to remove core


Ready for the batter.
Very hot cake right out of the oven.


Pineapple Upside Down Cake

Fresh pineapple and a cast iron pan make this an easy and delicious cake.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Cake, Dessert
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com


  • 1 1/3 cups a/p flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • zest from 1 lime/lemon
  • 1 tablespoon fresh lime juice
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup dark brown sugar
  • 1 fresh ripe pineapple , sliced or 1-20 ounce can pineapple slices


  • Preheat oven to 350 degrees.
  • Use a mellon baller to remove core.
  • In a mixing bowl, sift with a wire whisk the flour, sugar, baking powder and salt. 
  • Add the oil and milk to the bowl and beat for 1 minute. 
  • Add in vanilla, egg, lemon rind and juice. Blend until just combined.
  • In a cast iron skillet on stove top, melt butter. 
  • Remove from the heat and sprinkle in the brown sugar. 
  • Place the pineapple slices in the skillet and add the pecans.
  • Pour the batter evenly over the pineapple and bake for 35- 45 minutes. 
  • Remove from oven and let cool in the pan for 5 minutes. Turn out onto a round platter.


Make sure you don't cut your pineapple too thick or thin - actually about 1/2 inch.


The pineapple turns a beautiful golden yellow – YUM!

My Notes – I didn’t have a lime that the recipe called for so I used a lemon and everything turned out great.

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