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Pineapple Upside Down Cake

A nostalgic mini version of the classic pineapple upside down cake, this recipe focuses on ease and flavor, featuring a caramelized pineapple topping that’s soft and buttery.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: easy dessert, Mini Skillet Cake, Nostalgic Baking, Pineapple Upside Down Cake, Quick Recipe
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Topping

  • 2 tablespoons Butter Use real butter for best taste.
  • 1/3 cup Brown sugar Dark or light both work; dark brown sugar gives a deeper caramel flavor.
  • 1 can Pineapple rings or tidbits Save a few tablespoons of pineapple juice for the batter.
  • Optional pieces Maraschino cherries For added color.

For the Cake Batter

  • 3/4 cup All-purpose flour Sift if clumpy.
  • 1 teaspoon Baking powder
  • 1 pinch Salt
  • 1 large Egg Room temp helps with mixing.
  • 1/3 cup Granulated sugar Just enough to sweeten the cake.
  • 1/4 cup Milk Whole or 2 percent for tenderness.
  • 1 tablespoon Neutral oil
  • 1 teaspoon Vanilla extract A must for bakery flavor.
  • 2 tablespoons Pineapple juice For added flavor.
  • Optional pinch Cinnamon For a cozy hint.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grab a 6 to 8 inch oven-safe skillet.
  • Place 2 tablespoons of butter in the skillet and melt it on low heat.
  • Sprinkle in 1/3 cup brown sugar and stir for 30 to 60 seconds until it looks like wet sand and starts to bubble. Take it off the heat.
  • Arrange pineapple rings or tidbits on top of the sticky layer, nestling cherries into the center of rings or scattering them around if using tidbits.
  • In a bowl, whisk together 3/4 cup flour, 1 teaspoon baking powder, and a pinch of salt.
  • In another bowl, whisk together 1 egg, 1/3 cup sugar, 1/4 cup milk, 1 tablespoon neutral oil, 1 teaspoon vanilla, and 2 tablespoons pineapple juice.
  • Fold the dry ingredients into the wet ingredients until just combined. It should look smooth but not overworked.
  • Pour the batter evenly over the pineapple layer and smooth the top with a spatula.
  • Bake for 22 to 26 minutes until the center springs back lightly and a toothpick comes out clean.
  • Cool the skillet on a rack for 5 minutes, then run a thin knife around the edge.
  • Place a plate over the skillet and flip carefully to reveal the cake.

Notes

For best results, let the cake rest for 5 minutes before flipping. This allows the caramel to set. Leftovers can be revived in a warm skillet.