3.05.2014

Super Secret Recipe For The Best Tasting Pineapple Upside Down Cake Ever

My Super Secret Recipe For the Best Pineapple Upside Down Cake Ever!
This is a recipe that I came up with many years ago and it has been a super secret recipe that I have only shared with my children and closest friends. It is so moist and tasty and the best that I have ever tasted. I get lots of requests for the recipe.
I don't really know why I kept it a secret, I have no dreams of being a baker or selling the cake, I guess it was just fun to know something that not many others knew.  I have decided to share it today with all of my dear sweet readers so remember...shhhhhhhhhhh...it is a secret for your eyes only!
Secret Recipe for Best Pineapple Upside down Cake ever


1 Duncan Hines Butter Golden Cake Mix
1 Stick of Butter
3 Large Eggs
1 1/3 C Brown Sugar
1 20 oz. Can Pineapple Rings
1 20 oz. Can Crushed Pineapple
1 Sm Jar Maraschino Cherries
7 T Butter, softened
In a large 14" to 18" skillet over low heat, melt 1 stick of butter. Turn heat off.  Add 1 1/3 C. brown sugar and stir gently with spoon.
Open Pineapple. Drain juice from the crushed pineapple into a container, Drain juice from the pineapple rings into this same container. Mix about 1/3  of crushed pineapple into brown sugar/butter mixture.  Make sure all this mix is evenly distributed over the entire bottom of the skillet.

Carefully place pineapple rings in circle around outer edges of pan. Place 1 ring in the center. Put a maraschino cherry into the center of each pineapple.
In a separate bowl blend the cake mix, 7 T Softened butter, 3 eggs and 1/2 C of reserved pineapple juice plus enough water to equal (with the pineapple juice) the amount of water listed on the recipe for the cake on the box.  (You are substituting the juice for part of that water).  Mix with a spatula or spoon until moistened.  Beat at medium speed with mixer until all lumps are gone for about 4 minutes. Gently mix in the rest of the drained crushed pineapple.  Mix well. Carefully pour cake batter over the top of the pineapple rings and brown sugar mixture in the skillet, being careful not to disturb the ingredients in the skillet. Gently spread the batter in an even layer. You will probably see some butter on the sides between the batter and the skillet. That is OK.
Bake at 325° for 85 minutes (I know it is a long time but sooooo worth it!).  Remove from oven. Place heatproof serving platter over top of skillet. Holding the skillet and platter together with potholders, invert them so that platter is on bottom with skillet on top.  Allow to sit for 5 minutes to allow the brown sugar to drizzle down onto the cake.  Remove the skillet. Allow to cool at least 30 minutes. Can be served warm or cool.  Mmmmmmm oooooey goooooey buttery pineapple yumm!
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48 comments:

Kimberly said...

What size skillet should I use?

✿Gɪʀᴀғғᴇ-Lᴇɢs (✿◠‿◠) said...

I'd like to try this recipe for Easter, but wondered, will the cake keep for one day in the fridge? I won't have enough time to bake it on Easter. Thanks.

✿Gɪʀᴀғғᴇ-Lᴇɢs (✿◠‿◠) said...

I wondered if this cake would keep for a day in the fridge?

meghan weber said...

Has anyone ever done it in a baking dish to make it a lil bigger? Does it keep well over night in the fridge?

Debra Howard said...

I don't see any reason it wouldn't work in a baking dish and yes it will keep. I don't store mine in the fridge. We usually eat within a few days. I dont see any reason why it could not be stored in the fridge though

CathiJC said...

Baking it that long doesn't dry it out...

Debra Howard said...

No it doesn't because of the added juice of the crushed pineapple it needs extra time to bake

Anonymous said...

What size skillet? Would you recommend using a cast iron skillet?

Anonymous said...

Excellent recipe!! Easy to follow. I used a large skillet (not cast iron). The cake turned out very moist and wonderfully delicious. I couldn't stop nibbling on it was so good! A must for my recipe collection. Perfect for holidays!

Anonymous said...

1//2 cup of liquid doesn't seem like enough to cook it for 85 minutes. A regular cake has 1 and 1/3 cups of liquid. I'm in the middle of baking this cake to take to a dinner. Hmmmm!

Debra Howard said...

Yes you are right! That is a mistake. I will fix it. I am so sorry about that

Debra Howard said...

I corrected the recipe. This recipe needs the 1/2 c pineapple juice plus enough water (with the juice) to equal the amount of liquid listed in the recipe on the box. The added cooking time will not dry out the cake because the crushed pineapple adds more moisture and so requires more cooking time. The pan that I use is a 16 to 18 inch Stainless skillet that has straight sides to hold the cake mix but this recipe cooks wonderfully in a iron skillet as well.

I apologize for the mistakes and left out information. Hopefully it is a bit more clear now.

Unknown said...

why can you now bake in a cake pan

Debra Howard said...

You can bake in a baking pan. I use a skillet because it is turned upside down to remove it from the pan and the traditional upside down cake is done with a skillet. The pan that works for you is fine

Anonymous said...

Do you grease bottom of dish you're baking in or not

Debra Howard said...

There is no need to grease the bottom because of the butter/brown sugar/crushed pineapple mixture on the bottom

Anonymous said...

Is it the same cook time weather its in a skillet or cake pan?

Debra Howard said...

Anytime you bake a cake you can determine when it is finished baking if you will use a fork or butter knife and poke it in the middle of the cake. If it comes out clean then it is done. This trick works on egg casseroles or bread pudding as well. It is difficult to determine exact cooking times because of differences of ovens. (Some cook quicker some slower) so the fork method will help you know for certain no matter what type of pan or oven or even if you are in a different altitude which can also affect baking time. I like to check a cake when I smell it baking and then every few minutes till the fork comes out clean.

Anonymous said...

Hi, I'm interested in making this for a party, I was wondering what "7 T butter" was? Is it tablespoons or teaspoons, or something else? I'm not really savvy with baking or the like, I would really appreciate it if someone could help me.

Debra Howard said...

in Recipes the Capitalized T means Tablespoon. A small t would mean a teaspoon. C means cup. To answer your question "7 T butter" means 7 Tablespoons of butter.

Steffany said...

Hi there! I made this recipe a few weeks ago in a 12 inch stainless skillet (was all I had at the time) & it overflowed :( I just purchased a 15 inch cast iron skillet, but it seems humongous!! What size skillet are you using & do you think cast iron will work?

Debra Howard said...

Yes a large cast iron skillet will work. At least 15 - 16 inches

Anonymous said...

I want to make this for a camping trip this weekend, but after reading your recipe and the comments I realize the case iron skillet I have is too small. Do you think this would work in a 13x9 glass casserole dish and do you think it would stick and break if I tried to invert it? I don't have time to go out and buy a skillet and season it.

Debra Howard said...

It will do fine in a glass pan, just watch it a bit closer in case it cooks faster

Robin Witham said...

I didn't have pineapple rings so I used tidbits. Turned out wonderful! I only cooked mine 1 hour, but my stove cooks too hot. Great recipe, thank you!

Anonymous said...

This is the recipe my mom used and passed down to her daughter's which we have passed to our daughters and granddaughters. The secret is in the cast iron skillet, believe me.

Holly Havik said...

This is delicious. I cooked it in a 9x13 because that was all I had but it came out perfect. Very buttery and moist. Just melted in your mouth. Yum! Thanks for the recipe - its definitely a keeper.

Anonymous said...

This is the second time I've meds this recipe. It is without a doubt, the BEST pineapple upside down recipe ever. The first time I made it in a cast iron skillet. Was a little full so I scooped out a little and microwaved it in a silicone muffin cup. Cook sample. ;) Today I made it in a 9x13 pan and it turned out very well. I didn't cook ot as long this time. The first one was a little too long. Thank you so much.

Anonymous said...

Unsalted butter, correct?

Cindilu V said...

In the oven right now!! Making two 9” rounds, one for my family, one for a neighbor. I will update with results! Batter tasted delish!!

Anonymous said...

Oh my goodness!... Just took out of the oven... Used my cast iron. Best one I’ve ever made!!

Anonymous said...

Made this yesterday in a cast iron skillet. It truly is the best pineapple upside down cake I have ever had. Everyone raved about it and asked for the recipe. Thanks so much for sharing your delicious recipe!

Anonymous said...

I would be interested in hearing how those who cooked it in cast iron while camping did. Memorial day camping trip coming up, would love to make this. Were there any tweaks made to the cooking process to accommodate campfire cooking.
Sounds delicious.. TIA ��

Anonymous said...

I make a homemade yellow cake which makes it even more delicious. I use almost all pineapple juice instead of water. Just a little suggestion.

Anonymous said...

Well I just want to thank you for this recipie. I don't know how we grew up in the 70's and 80's without trying. I am making an old fashioned recipie box and would be honored to include your families recipie. Xoxoxoxo

Arleen Baffoe said...

I don’t see the correction in the recipe. If I hadn’t read the comments I would have missed the correction. The recipe still says 1/3 cup not 1/2. Thanks please update. You won’t want someone to waste money due to the recipe not being updated.

Anonymous said...

I like to add well chopped walnuts to the pineapple /brownsugar mixture....ty for sharing your delicious secret with us!!

Anonymous said...

So delicious can stop eating thank you

teresabe said...

It's better the next day, the flavors are better

teresabe said...

I made this cake yesterday and it is so good, I shared it also and let me say it was the best upside down cake I've ever have eaten.

Tina Thompson said...

Hi ya'll, thank you so much for your input, I just made this recipe in a 12" pan "Oh my gosh!" Almost had a disaster... But thanks to your comments I promptly took my beautifully layered 12" pan and slid the going goodness into a 9/13" baking dish set timer at 325 for 50 munutes... well see how it all turnes out, I'll message back when done. Ps it transferred beautifully to the other dish as it was so buttery on the bottom♡ Tina, Dayton WA.

Unknown said...

how tall does the skillet need to be?

Martha said...

Debra, thank you for this yummy looking recipe. My cake is still in the oven baking for another 25 minutes (85 mins required}. I did use the same recipe to do a mango pineapple updside down cake adding mango slices and crushed mangoes with the crushed pineapple, and excited to see how it will come out!
As seen on the picture, I like the gooey-like top as I remember the old-fashioned cake we used to devour and love. I am using a baking pan, not a skillet and it's time and again, proven to come out perfect.
By the way, just a comment on the amount of liquid in your recipe. You really didn't miss anything, you did mention to use 1/2 c of pineapple juice and to add water to make the 1 c liquid called for in the cake mix recipe, so that's what I did. I used 1/2 c pineapple juice and 1/2 c water to equal the 1 c required. You were fine. Thank you again and I will share my feedback on my improvised recipe. My cake baked in just 60 minutes, pricked with toothpick to check and it's so soft...thank you and take care.

Martha said...

Debra, my cake's done. I wanted to attach a picture but I don't see the attachment icon. It came out perfect! It smells so good, too. Waiting for it to cool, and I'm very sure it'll be so delicious. Your recipe is a keeper. Thanks!

Cindy Adamson said...

Just put this in the oven but using a bundt pan and had to use a white cake mix because of that being all I had on hand. Can't wait to try it when it is done!

Unknown said...

I always use all pineapple juice instead of water.

Emily Baehr said...

I am making this recipe in a bundt cake pan... What temperature and for how long should I cook this? Thank you!

Anonymous said...

Emily Baehr I'm fixing to start my cake and wanted to put it in my bundt pan. How did it turn out and what temp and time did you use please