Reviewed: Oct. 14, 2009

This was delicious, will make again!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

I loved it, my husband loved it, and my daughter, too. I used pineapples instead of apples. I added a couple TBsp. of apricot/pineapple preserves too, just because I love the stuff! Out of necessity I subbed half a cup of the AP flour with whole wheat flour. I prefer to eat my cake cold, so I chilled it in the fridge.Baked the full 50 minutes. This is a keeper for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Wonderful! I used pineapple instead of apples and I ran out of milk so I used yogurt. It turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chzheadgrl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

Good,nice and easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CORBAC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2009

I used a can of crushed pineapple, 3/4 cp of sugar and doubled brown sugar oh and I added a little extra vanilla. It was absolutely delicious. I will make it over and over... yummy. It is good after it has cooled but man it is incredible warm.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BABYGREENB

Cooking Level: Intermediate

Home Town: Fort Bragg, North Carolina, USA

Living In: Mesa, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

Excellent recipe! I, too, used pineapple and made a pineapple upside down cake. Delicious! The cake was extremely moist and the topping was out of this world. Will definitely make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole B.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

Made this for a group of teens!! They loved it!! Next time going to try fresh blueberries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

grammy0918

Cooking Level: Expert

Home Town: Egg Harbor Township, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2009

This is very nice and it was so simple, fantastic warm with vanilla ice cream

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

adelyn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

I did change a few things. Added 1 tablespoon more butter and 1/4 more brown sugar. WIsh I used more butter and brown sugar for top. Used butter instead of shorting, double apples, cinnamon and pecans under the cake mixture.I thought the cake part (used cake flour) was incredible... Will make cake with pineapple next time

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lovemypugs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2009

This is a great cake! I only rated it four stars because I have made some changes to the recipe. I use unsalted butter instead of shortening and I use pineapple instead of apples. I use about 1/2 of the pineapple juice. I also sift the flour, baking powder and salt about two times which makes the cake very smooth. My family raves over it. My husband is a pineapple upside down cake freak and he tells me it is his favorite ever. Of course, that could be because he loves me. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JenniferF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

i havn't had an upside down cake since i was a kid and i forgot how good they are. Really quick and easy too.I doubled the brown sugar and butter glaze and kept everything else the same. Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

This is perfect when you just don't feel like going to the trouble of putting together an apple pie. I noticed many reviewers mentioned cutting down on the sugar in the cake batter but then doubled the sugar topping which means you end up with the same amount overall! I went with it as written with the exception of adding a 1/2 tsp. cinnamon over the apples. Had to scrape some of the apple topping out of the pan after inverting. It was really great warm with vanilla ice cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

This cake was great. We went apple picking this fall and I am still using up all of the apples I froze. I sent the recipe to everyone in my family who went apple picking too. Since I didn't have ice cream I used the Brown Sugar Sauce on this site. It is really good together.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

thosetwo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

This is so yummy. I doubled the brown sugar and butter topping (and used 5 smallish granny smiths to finish them up) and only put 1/2 cup white sugar in the batter - per other reviewers - and it turned out excellent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGELCUDA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

Yum yum yum.. This is very delicious. Reduced sugar to 3/4 cup as recommended. Reduced apples to 2 large apples, and added some cinnamon on top of them. A definite keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

Made this following the recipe exactly. No one in my family liked it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2008

Great recipe! Quick and easy. . . to make it healthier, I used 1/4 C of unsweetened apple sauce and 1/4 C of vanilla low fat yogurt (def. reduce sugar if using this substitution) in place of the shortening. Found that I did not need to add vanilla and did not use as much milk in the batter. Would add some oats to the batter next time with the low fat version to make the cake part denser as it lost some of its texture with substitution- still, great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

a very good cake!!!!! i made once with pineapples and once with peaches!! very tasty i will be making this agian. the whole family liked it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PotatoStealer123

Cooking Level: Expert

Home Town: Sewell, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

this was a great recipe. it was easy and quick. i gave it a 4 because it was way too sweet. i will definatly reduce the sugar next time, but there will for sure be a next time! we tried pineapple this time, i cant wait to try different fruit!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2008

This cake was good, but not five star material IMHO. First of all, it should not be called cottage "pudding," as it is essentially a cross between a pound cake and an angel food cake. I topped it with raspberries, which was OK, but really was too many seeds. It sort of tasted like jam on top of pound cake when it was done. But, I don't think it's fair to judge a recipe based on substitutions, so I rated the cake part, not the cake as I made it. If I had, this would have been 3 stars, not four.

Was this review helpful? [ YES ]
0 users found this review helpful