Reviewed: Jul. 12, 2007

Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate.

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Reviewer:

Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

Reviewed: Mar. 12, 2006

This was yummy. I made it as a pineapple upside down cake and everyone liked it. In place of shortening I used 1/4 c. butter and 1/4 c. Enova oil, but I think I'd use all butter next time. As another reviewer suggested, I used 3/4 c sugar instead of a whole cup and it certainly didn't need more. Next time I'll make a little more of the butter/brown sugar mixture to put on the bottom because it was a smidge dry, but the flavor was really good. Certainly will make again.

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29 users found this review helpful

Reviewer:

COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

Reviewed: Dec. 16, 2006

Seriously easy, seriously fast, seriously moist and oh-so-delicious. I added about 1/4 cup of pineapple juice to the batter and it gave it a little extra "oomph."

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23 users found this review helpful

Reviewer:

Child of the World

Cooking Level: Expert

Home Town: Panama City, Panama Province, Panama

Reviewed: Nov. 8, 2005

I have made this at least twice a week for the last 3 weeks! I can't seem to keep it in the house. They eat it as fast as I make it. I have passed it on to a couple of people who have had the same results. Extra yummy with vanilla ice cream!!! I always double and bake in a 9 x 13. It's simple and DELICIOUS!!!!

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19 users found this review helpful

Reviewer:

PESCABELLA

Reviewed: Jun. 18, 2000

Wow!!!! I cannot believe I found something this delicious. I have made it for guests and it was such a hit. It's very moist and great to eat while it's still warm. One suggestion is that it is very sweet and I have therefore modified the sugar from 1 cup to 1/2 cup.

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18 users found this review helpful

Reviewer:

SISTER SISSIE

Reviewed: Apr. 2, 2008

This was a great cake! I used Pineapple Rings and put Marischino Cherries in the centers but will skip the cherries next time as no one at them. My family of 5 ate all but one slice of this cake in one sitting and that was after a rather large dinner! I used butter...not a fan of Crisco. Reduced sugar to 3/4 cup and used 4T. butter in the topping. My family requested more "goo" next time so I will double the butter and brown sugar and see how that works. I made this in my favorite cast iron skillet and it came out easily. This one is definately going in the recipe box! Thank you!

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12 users found this review helpful

Reviewer:

CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

Reviewed: Oct. 23, 2006

Excellent! Thank You for the recipe. I used Splenda Brown Sugar and 1/2 Cup of Splenda and reduced sugar to 1/2 Cup. Family Loved it.

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12 users found this review helpful

Reviewer:

Elizabeth

Living In: Berlin, New Jersey, USA

Reviewed: May 5, 2008

Our group LOVED this warm from the oven. I am rating this based on the use of HALF the white sugar, whole wheat pastry flour, and butter replacing shortening in the cake. Very moist! The men and boys raved! I did not skimp on the butter/brown sugar topping. I did, however, double the recipe in a 13x9 pan, and turned it out onto a baking tray. I think it would be even better in 2 square or 11x7 pans, so the edges can crisp up... Heath Bar ice cream was a good accompaniment =)

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10 users found this review helpful