Reviewed: Mar. 21, 2009

The middle of the cake was gooey after the 30 mins, although it was golden brown all around, so in the future I would cook it longer. Other than that it was delicious and all my guests loved it! I added coconut to the top (after I flipped it around so the pineapple was on top).

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kjerrypie

Cooking Level: Beginning

Home Town: San Mateo, California, USA

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Reviewed: Mar. 18, 2009

Very good!!! I had some left over canned pineapple, so I thought I would try this recipe, and I was pleasantly surprised! I am not even a fan of pineapple, but I gobbled this up.

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Mar. 18, 2009

I used a 9X9 casserole dish to make this in order to prevent the sugar from burning in the 400 degree oven and I had to cook it for an additional 20min. My fiance loved it though.

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katarina

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Reviewed: Mar. 8, 2009

I followed the directions and wasn't very impressed. The top did come out soggy and the cake itself was heavy. I was looking for a lighter cake with more pineapple flavor. I think that if I make this again I will use less butter in the brown sugar mixture and more juice along with pineapple shredded into the cake batter. My daughter who loves all things pineapple wasn't crazy about it either.

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

Excellent recipe, tastes just like my Mother used to make when I was a youngster.

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Eddy Fisher

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Reviewed: Jan. 21, 2009

Really delicious! Make sure you use the right size pan though. We used one just one inch less in diameter. The top looked really done when we took it out of the oven, but when we flipped it over the center was still uncooked. The edges were fantastic though!

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SNOWSCULPTURE

Cooking Level: Beginning

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Reviewed: Jan. 13, 2009

Best pineapple upside down cake you'll ever find! I followed the recipe, but using readers' suggestions, I first melted the butter (I used Smart Balance) and brown sugar together in a saucepan before pouring it into the cakepan. Also, I didn't have pineapple juice, so I pureed a few slices of pineapple with orange juice and used that. I made a pretty decoration with the pineapple rings (which I had cut in half) and used fresh cherries and pecan halves. (DO NOT OVERLAP PINEAPPLE, YOU WON'T GET THE SAME RESULTS.) The finished product was the most beautiful, professional looking cake I've ever made! (And I've been baking for years!! This is a real winner!

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niniocean

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Reviewed: Jan. 12, 2009

My husband made this recipe. It was the bomb!!! Never tasted anything so fresh and Yummy!!

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crabchick64

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: New Castle, Delaware, USA

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Reviewed: Jan. 11, 2009

This cake is very moist with a nice texture and flavor. The only reason I am giving it four stars is because after taking it from the oven it sunk in the middle and I had to put it back in for about 10 more minutes. It then came out nicely browned and still very moist. I will make this again.

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Amy C.

Cooking Level: Expert

Home Town: Salcha, Alaska, USA

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Reviewed: Jan. 8, 2009

This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 7, 2009

This is my first time making a pineapple upside-down cake - it came out perfect! The current picture of this cake scared me a little, though, because the cake appeared sort of burnt - so I lowered the temperature to around 375, and baked it for 25 mins. I also melted the butter/sugar mix together, and eliminated the juice from the topping (a reviewer said it was a bit gloopy!). My pineapple was cut into thin wedges, rather than circles, to create a sort of sunshine-look, which turned out great! The cake came out a beautiful golden colour. Yum! Definitely will keep making this in pineapple-season!

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mimi

Home Town: Tshwane, Gauteng, South Africa

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Reviewed: Dec. 18, 2008

This recipe turned out great!! I used fresh pineapple and didn't have pineapple juice on-hand, so I pureed a few pieces of pineapple in a food processer with O.J. and used it instead. I also added a few maraschino cherries in the center of the pineapple slices for a little pizzazz and color. My only suggestion is when you place the cake pan in the oven, set a piece of aluminum foil under the pan to catch any brown sugar 'glaze' that might run over. My family loved this dessert and I will definitely be making it again!

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Shannon

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Reviewed: Oct. 12, 2008

I didn't have pineapple juice so I used Mountain Dew. I also used light brown sugar. Put a pan under the cake pan to collect splatter (I didn't and the smoke alarm went off). Would be good served with vanilla ice cream or whipped cream.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Oct. 5, 2008

As is the recipe is a little bland and dry so I am only giving it a three, but I tried to make it again and added more juice and it was a little moister. I also used orange juice as I made it with a fresh pineapple hence no juice, that gave it a great complementary tast with the pineapple. Also I don't think the top of the cake really needs the juice because the juice from the pineapple is probably enough, makes the top too soggy while the cake itself is a little dry.

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shortstuff2u_21

Cooking Level: Expert

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Reviewed: Sep. 3, 2008

Needed something in a pinch this was a good basic recipe and it baked beautifully. I didn't have any fresh so I used canned pineapple rings.

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ShayDream

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Sep. 2, 2008

I made this and was disappointed. Pineaple Upside Down Cake, but I thought this was too heavy and a little dry. The flavor was decent, but I wasn't impressed. I think it's about a 3 star recipe, but...I'm giving it 4 stars because someone contacted me after trying it and said it was the best one they'd ever had! So maybe it was just my personal taste if others thought it was that good.

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Booschmoo

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Aug. 22, 2008

This cake turned out exactly as I'd wanted it to...Light, moist tasting and not too too sweet. I substituted canned for fresh pineapple and ran out of butter so threw in some margarine to make the full 3/4 of a cup required. Also added a bit more pineapple juice because the batter didn't seem wet enough (used about a cup in total). None of this mattered though. I made it for a birthday party and everyone there raved over it. This is a simple, easy, classic cake that brings me back to my childhood. Will definitely make again.

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sheiseyeiamher

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Reviewed: Aug. 21, 2008

not moist enough

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Hayley

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Reviewed: Jul. 29, 2008

The cake taste very good but as many others have commented the top and sides were very well done, while the center was a mushy mess. I turned over and placed in over for another 15 minutes. Maybe cooking longer at a lower temperature would help?

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