Using some of the suggested alterations (oil in lieu of shortening; bit more milk and sugar) I have to give this five stars. I wanted to make the 'Banana Upside Down Cake' from this web site, but had no box-cake mix. So naturally I ended up with this recipe. I baked it up in a Large Round Stoneware deep dish baker. It took about 15 mins longer than the recipe called for but I'm not sure if that's due to the stoneware or the Banana-pecan-butter-brown sugar-heaven at the bottom. Anyhow, Good recipe... moist and dense; how "Cake" ought to be!! Thanks for the recipe and the suggestions!!

This came out very well, so much better than a commercial mix from a box. I made the modifications from a previous review; used oil instead of shortening and increased the milk. I also used cake flour.

I've tried this recipe several times now... using several of the variations. I have to tell you though, this recipe is missing something. It's neither moist nor is it mouthwatering. I substituted the shortening for oil and that helped. I'm very disappointed though as I wanted a good "from scratch" recipe. This isn't it. Another problem is that there is a subtle after taste to it. I think it's from the baking powder. I reduced the called for baking powder in subsequent cakes, but even in the chocolate cake I could taste it a little. I think of all of them the chocolate or spice cakes have a beter taste than the yellow or white. Another problem I have with this cake is the texture. Because it's not moist it has a sort of gummy or chewy texture instead of a nice light taste. My first bite felt like a letdown after the work of making a cake from scratch. I really wanted this cake to work. I think that in a pinch I might use it again, but would probably look elsewhere. On the plus side, I think this recipe allows you to claim a cake as your own... from start to finish everything you put into this cake is at your discretion. You can alter the taste depending on the flavorings you add or detract. I just wish I could get a better texture from it. I may try it one more time and see if I can figure out a way to get rid of that chewy texture.

I just made this cake (the chocolate version) and I had my first piece. It is incredibly yummy! I used the suggestions of others and substituted oil for the shortening and increased the milk to 1 1/2 cups. It was very moist and dense. Not crumbly at all. I don't have a sifter so I mixed all the powders together really well with a fork. I will definitely be making this again!

a good easy recipe - i decided to try it after i read all the reviews with people really loving it or really hating it. i made the spice cake version with 1 tsp cinnamon, 1 tsp ginger & 1/4 tsp cloves...it turned out really good. i did substitute oil f or the shortening as i didn't have any in the house & i baked it in a 8x8 pan so it would be "taller" & aside from taking more time baking because of the pan i used, i really like this recipe & will use it in the future = )

Like others, I substituted oil for the shortening, and was very, very pleased with the result. Big ol' dome-y yellow cakes perfect for layering, and totally delicious.

Today I made the pineapple upside down cake and it was AMAZING!!!! I followed advice from another using oil instead of shortening, and 1c milk w/ 1/2c of pineapple juice. It is so moist and tasty. I shall NEVER buy a box mix again!!!

This recipe is a great base to start from. I think the consensus is oil instead of crisco or butter and a little extra milk doesn't hurt. I have to say though, I did the white cake as the recipe suggested and it was a perfect density for poking and brushing the layer with grand marnier. I would definitely recommend sticking to the recipe if you plan on adding moist centers. I added this to my recipe box instantly. Happy cooking!

It was great, quick and easy, but i felt as if it wasnt quite as good as store bought mixes or some other recipes ive found

Made the chocolate recipe when I ran out of cake mixes in the middle of creating my youngest son's birthday cake. I needed something quick since the pan I was using needed to be fuller. This mix was easy and quick. I can't rate the texture since I swirled it with a box white cake but we couldn't tell which was which. I may never buy a box mix again.

I was making pumpkin pie bars and forgot to buy a yellow cake mix at the store. Well Thanksgiving morning...a trip to the grocery just isn't convenient. This recipe saved my life!!! It turned out perfectly...THANK YOU!

I've made this cake dozens of time, usually with either oil or butter (whichever is more convenient) and think it's a fabulous recipe. But recently since I happened to have shortening on hand when I made it, I used that since it is in the original recipe. I was actually a little disappointed with the cake texture and immediately went back to oil the next time around since it gives it the best texture (moist and not too dense or gummy) in my opinion. Overall, this is my favorite cake recipe and the one I consistently turn to when I need to bake.

It was a great recipe. I did not use shortening. I used oil. I only use shortening in pastry. Other than that it turned out great. Thanks. I had a hard time finding the recipe on this site. Wish the title was changed. The search function on this site didn't find it, but google found out when I gave up and went looking elsewhere.

This cake is definitely moist and delicious, but a little too dense for my liking. I used butter so maybe I'll try using cooking oil next time around to lighten the texture a bit. My hubby and kids loved it, though. I'm going to attempt to make crumb cake from this recipe as the taste and density is similar to the one from a popular coffee shop (hubby's favorite dessert). Thanks for sharing.

I made this cake for a girlfriend's bridal shower and I received nothing but rave reviews. I followed one reviewer by adding 1/2 c more sugar and substituting the shortening for vegetable oil which ended in a very moist and delicious cake. I also added 1/4t lemon extract and the zest of one large lemon.....SO GOOD!!

WOW! This is a great recipe! I just took the cake out of the oven and my little helpers (2 & 6) think it is yummy! We havent even frosted it yet! We made the yellow recipe and the cake rose great...nice golden brown only baked for 25 min just right. After I let it cool a quick minute we cut into it and it was moist and very tasty! NO CORNBREAD HERE!!!