My Mom's Pineapple Upside-Down Cake

April 19, 2010

Test Kitchen-Approved

Author Notes: My mother was a good cook, and made many memorable dishes. But when I try to think of just one that typifies what she taught me about cooking, it's hands-down this cake. It's a cake that invites another bite, another slice. My Mom taught me to bake it when I was in junior high school, and it tastes just as delicious today as it did all those years ago. You must bake this in a black cast iron skillet, and I still have the skillet my Mom baked this cake in for as long as I can remember. She's been gone for a very long time now, about 25 years (forgive me for not having a photo of her to upload), but her cake lives on and always bring tears of joy to my eyes.Abra Bennett

Serves: 8 (unless you decide to eat it all by yourself)


  • 1/2 cup unsalted butter
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup pecan halves
  • 1 20 ounce can pineapple slices packed in juice, reserving 5 tablespoons juice
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
In This Recipe


  1. Preheat oven to 350°F.
  2. Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and stir well to thoroughly combine, then turn off the heat. Arrange 7 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 7 slices without overlapping). Fill the spaces between the pineapple rings with the pecans, centering one in the middle of each ring and arranging the rest as artistically as possible. Turn the pecans upside-down, so that they will be right side up when you invert the cake later. Set the skillet aside.
  3. Whisk together the flour, baking powder and salt in a bowl; set aside.
  4. Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. On low speed, add the flour mixture to the yolk mixture, and gently mix in the reserved pineapple juice.
  5. Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
  6. Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate.

More Great Recipes:
Cake|American|Fruit|Pecan|Pineapple|Cast Iron|Make Ahead|Spring|Summer|Winter|Fall|Dessert

Reviews (27) Questions (0)

27 Reviews

Tracey W. November 18, 2018
Thank you for sharing. This is a favorite in our home!
Kim R. May 5, 2016
Perhaps the cake sticks to the skillet because it is left to cool for to long before turning out;the pineapple glaze will stick to the pan, for me, ten minutes is long enough cooling time
EmJu March 4, 2016
I made this cake and it was very good. My husband loved it. However I will add some butter to the batter next time to make it more yummy :-)
wendy October 12, 2015
I made this cake but I would recommend using 1/4 cup butter and 1/2 cup brown sugar for the topping in the skillet and then use the other 1/4 cup of butter in cake batter. I've yet to see a pineapple upside down cake without butter or oil in the batter... The result was ok but the cake was seriously dense not having any oil.
Nicole L. May 10, 2015
What a great idea to use pecans in this recipe. I love love love this cake and now I will love it even more! Thank you for sharing!
some times a bit of the toffee/sugar stuff stays in the pan when I invert it but I just scrape it all on to the hot cake and it all melts right in and once it's cooled, you don't notice. For the entire cake to not come out, the skillet might not have been seasoned enough yet?<br />
akana May 1, 2015
So... my cake is refusing to leave its skillet home. Any thought?
Marcia April 15, 2014
No butter/shortening in the cake..was this an omission or is it done without shortening?? Love using my skllet for upside down cakes.
Author Comment
Abra B. November 30, 2013
I'd say it was the skillet. I was given one of those "pre-seasoned" ones and it took weeks of use before stuff stopped sticking.
Author Comment
Abra B. November 30, 2013
Gosh, I've never had that happen. Was your cast iron pan well seasoned? Did you bake it too close to the bottom of the oven? And if you actually did make it with fresh pineapple, perhaps that affected the outcome somehow.
Anneliese B. November 30, 2013
It was a brand new (but pre-seasoned) skillet... I was wondering if maybe I should have inverted it after 10 min instead of 30, as other recipes I've seen all say to do that. Did not use fresh pineapple.
Anneliese B. November 30, 2013
Just made it (haven't tasted yet...) and all's well so far, except that when I inverted it onto a plate after cooling the recommended 30 min, a 1/4" layer of toffee remained in the skillet. It still looks great, but I'm wondering where I went wrong... Thoughts?
Anneliese B. October 24, 2013
One more question (this will be my first upside-down experiment) - any tips for making this recipes with fresh pineapple?
Author Comment
Abra B. October 11, 2013
You can certainly make it in a 10" skillet, it will just make for a thinner cake, and might require a few minutes less baking time.
Anneliese B. October 11, 2013
Anneliese B. October 10, 2013
Would a 10" skillet be too big for this recipe?
megken February 9, 2013
A few notes...<br />- I used 1/3 of the brown sugar/butter mix and found it ample. <br />- Had some sticking to the edges of the skillet - definitely loosen before flipping!<br />Otherwise, a good recipe!
JenniferF November 7, 2012
My cast iron skillets are all at our summer cottage so I tried this is a spring form -- oops! I'm losing some of the butter-brown sugar mix to the bottom of the oven. Hopefully, it'll still be okay!
carole_nelson_brown July 15, 2012
Oh my, I just made it using peaches and peach puree in place of the pineapple and it has got to be one of the tastiest things I have ever made, thanks so much!!
Zaman April 10, 2012
I can't wait to try this recipe!
Corena M. April 8, 2012
I just made this to take to an Easter party later today. It's in the oven now and I can't wait to try it! I converted it to gluten free using Mama's Coconut Blend all purpose gluten free flour, and added a teaspoon of xanthan gum. I omitted the pecans for a friend who can't eat nuts, and added a little fresh chopped ginger and lime zest. I love using my cast iron skillet, and this is the first pineapple upside-down cake I've ever made! Thank you for the inspiration, and Happy Easter!
nutcakes November 4, 2010
Is this made in an 8, 10 or 12 inch skillet?
oranji April 1, 2012
the instructions say to use a 9 inch skillet. hope that helps! :)