Reviewed: Aug. 8, 2007

FAB-U-LOUS! The only change I made was using splenda rather than sugar, which seems pretty silly considering the large amount of butter. It came out perfectly and is now on my husbands top 5 desserts of all time. SUPER TASTY! =P

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viki

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Reviewed: Jul. 26, 2007

I made this cake a few weeks ago, the best pineapple upside cake I ever had. I have a large family so I almost doubled it and made it in a 13x9 pan. This one is a keeper:) Thanks for sharing!!!

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MarionS

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jun. 25, 2007

Best pineapple upside down cake I've ever made. Thanks for the recipe!

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LOrganic

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 18, 2007

Made for Father's Day. Very moist, a hit with everyone. Used canned pineapple instead of fresh, didn't take away from taste. As others have said, put cookie sheet underneath to catch drippings.

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collegestudent09

Cooking Level: Intermediate

Home Town: North Hatley, Quebec, Canada

Living In: Wolfville, Nova Scotia, Canada

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Reviewed: Apr. 20, 2007

awesome!! It was my first try at a pineapple upsidedown cake and it turned out perrrrrfect!

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Laura

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Reviewed: Apr. 17, 2007

This is a really lovely cake. I added a handful of dried cherries to the topping but other than that made no changes. I was concerned it would be heavy and dense because the batter was very thick before folding in the egg whites but it rose up nicely. Unfortunately, I can't really taste the pineapple juice in the cake. Next time I may simmer a larger amt of juice to reduce and use that for a more intense flavor. I baked at 350 and it took about 38 minutes in my convection oven, with no excessive browning and no undone center.

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NICEGIRL512

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Apr. 4, 2007

I am so glad that I tried this recipe first before waiting until Easter to make it for my family. I followed the recipe perfectly and the top was runny and the cake wasn't cooked all the way through, though the outside was very golden brown and almost crispy. I had to throw it away. My husband was so disappointed, he really wanted this to work.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Mar. 18, 2007

Lovely cake, I added cherries on the top for decoration. The only thing I didn't like was that the topping was WAY too watery. I reduced the amount of pineapple juice in the topping to about 3tbsp and it turned out fine.

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Cath :)

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

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Reviewed: Jan. 23, 2007

This cake is very moist and has an excellent presentation. I just happened to have fresh pineapple in the house, but no actual juice, so I substituted orange juice, it was wonderful.

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Dea

Cooking Level: Expert

Living In: Washougal, Washington, USA

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Reviewed: Jan. 2, 2007

I made this for Christmas Dinner dessert. It was really good! I followed the recipe to a T. The one thing I would change is maybe bake it at 375 instead of 400. The top (bottom after it's done) of the cake was a little too brown for my taste...but I really loved the flavor of this cake! Thank you for the recipe Veruschka! Happy New Year!

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MIA900

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Reviewed: Dec. 29, 2006

It was soo good my family loved it. I didn't have pineapple juice so I just left it out, and it was still delicious.

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Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 6, 2006

Yum! This was my first cake from scratch, and the first pineapple upside down cake I've ever had! My fiance requested one for his birthday so I thought I'd give it a try, and I'm so glad I did. This is a delicious recipe for a wonderful cake. The cake itself is fluffy, moist and not too sweet, and the topping is decadent.

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Kelly

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 21, 2006

Excellent cake! It came out moist, spongy, and heavy. This cake was very filling and the flavor is very unique-- I felt that it tasted similar to cheese cake with a pineapple zest but with a pound cake texture. Sounds weird, but the cake turned out excellent!

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Jennifer

Cooking Level: Beginning

Home Town: Marietta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Aug. 24, 2006

This cake was pretty good.My only gripe would be the watery topping. I would absolutely reduce the pineapple juice in the topping to 2 tbsps. Otherwise, great flavour and texture.A keeper!

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SPICENSUGAR

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Reviewed: Jul. 31, 2006

So wonderful! I used canned pineapple, margarine instead of butter, light brown sugar instead of dark, and I used a large silicone star-shaped pan instead of the round cake pan (to test the star pan out!). I sprayed the pan with non-stick spray instead of using the melted butter. It turned out really tasty and so pretty! There was a little bit of overflow of the sugar mixture, but I had the pan on a cookie sheet, and I quickly put some foil down to catch any extra drips. Next time, I might add a little chopped pineapple to the batter, I think it would add to the pineapple flavor nicely. Thanks, Veruschka! :)

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jun. 15, 2006

I had never tried pineapple upside down cake this was very good. I will definitly make this again.

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osark11

Cooking Level: Intermediate

Home Town: Arkansas City, Kansas, USA

Living In: Hollister, Missouri, USA

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Reviewed: Jun. 14, 2006

I've had very good results with this recipe, and it's definitely better than some other pineapple cakes I've tried. My only complaint is having to whip the egg whites separately, and for some reason, finding unsweetened pineapple juice that isn't in a huge jug is difficult!

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 30, 2006

This was great. The fresh pineapple really makes a difference! I have never used the fresh and boy, what a difference! The recipe was easy and I will use it again.

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foodie marci

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Reviewed: May 15, 2006

I am not a cook at all and this was my first experience baking anything from scratch. And the recipe was great my family and friends enjoyed the final outcome. I just thought that the cake was to wet on the top with the glaze. But I will use this recipe again.

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KHAWK

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Reviewed: Mar. 13, 2006

Very good! I think it's the 3 eggs that makes it so moist. Only thing I added was cherries, because hey.. you've gotta have cherries on the top! ;o) Thanks for the recipe!

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