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Skillet Chocolate Pineapple Upside Down Cake


  • 1/4 cup butter
  • 1/2 cup brown sugar, firmly packed
  • 1 (20 ounce) can pineapple slices
  • 4 maraschino cherries, drained and halved
  • 2 (9 ounce) packages chocolate cake mix
  • 1 1/2 tablespoons cinnamon
  • 2 eggs
  • 1 teaspoon rum extract
  • Vanilla ice cream (optional)
  • 1/2 cup sweetened flaked coconut, toasted (optional)


  1. Melt butter in 10-inch skillet over low heat.
  2. Stir in brown sugar until well blended.
  3. Remove skillet from heat; cool on rack.
  4. Meanwhile, drain pineapple slices; reserve juice in small bowl.
  5. Arrange 8 pineapple slices over sugar mixture.
  6. Place a cherry half in the center of each pineapple slice.
  7. Add enough water to pineapple juice to measure 1 cup.
  8. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk until well blended.
  9. Gently pour over fruit in skillet.
  10. Place cover on top of skillet. Place skillet over medium heat. Cook for 8-10 minutes or until batter bubbles around edges of skillet.
  11. Reduce temperature to low. Cook for 20-30 minutes or until cake tester inserted in center comes out clean.
  12. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.
  13. If desired, serve with a scoop of vanilla ice cream. Sprinkle with toasted coconut, if desired.

Yield: 10 servings

Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 70, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g

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