Reviewed: May 24, 2012

It's not a difficult recipe to make, but if you're going to attempt the "chiffon" texture, then it will be. I did not want to break out my stand mixer, and attempted it by hand. I read that a little bit of salt for the first few minutes and then a little bit of vinegar the last few minutes in addition with a touch of sugar to the egg whites to stabilize the peaks would work for a hand mixer. I was using a wisk...haha, so there was no way it would've worked. I got it to the frothing stage where the egg whites held their shape somewhat, but that was pointless, b/c as soon as they were incorporated, all the bubbles burst. Technically, the egg peaks should be able to hold the weight of an egg. If you're not going to take out at least the hand mixer, just know your going to enjoy one great dense cake. My favorite part is definitely the cake portion. It's definitely sweet, so you'll definitely like it if that's your thing.

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Reviewer:

lilorchid82

Reviewed: May 8, 2012

fabulous exactly as is. one of my guests declared it the best cake she'd ever had. ever.

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Reviewer:

Chaka

Reviewed: May 7, 2012

I used this recipe, as this is my mom's favorite dessert, for her birthday a year ago. She has apparently decided that her birthday is every week, because she requests this cake constantly! Super easy to make, turns out wonderfully.

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Reviewer:

SAMYLUKETICH

Reviewed: Apr. 22, 2012

Man, I was so excited to make this. What a giant fail and I followed recipe exactly. Which I don't normally do but I wanted to rate this by following directions. The pineapple stuff stuck to pan and it was just plain bad. Sorry, didn't work for me.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Apr. 17, 2012

Very delicious! I served it with vanilla yogurt, just pour the vanilla yogurt on top of the slice of cake!

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Reviewer:

th3ss4

Reviewed: Apr. 16, 2012

The only thing I did differently was I made 2 cakes out of this recipe. I'm not much of a baker, but this recipe was so simple. I might have over whisked my egg whites(wasn't sure about the stiff or dry), but it was fine. I was so happy about the way my cake turned out that I had to post my pic on here. I will be making this one again :)

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Reviewer:

dlw123go

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Lacey, Washington, USA

Reviewed: Apr. 12, 2012

The recipe was.an easy recipe to make. However the family said the top of the cake was very good but the bottom was very dry. Next time I will add pineapple pieces to the batter and see if that helps.

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jujuntrip

Reviewed: Feb. 22, 2012

Wow what a cake. First time making a pineapple upside down cake. Substitutions: Used fresh pineapple, but a few slices werent as ripe as i'd like so I carmelized them a bit. I had no pineapple juice so I used 1 C apple juice and sauteed the carmelized pineapple in the apple juice for a little while until it reduced to 3/4c as per recipe. I also added 1tsp cinnamon to the brown sugar mixture. Unfortunately for me, my daughter didnt have a 9in pan other than a spring pan so I lost juice out the bottom. I made a reduction when the cake was out of the oven and threw it under the broiler for a few. The cake itself was a lovely texture, beautiful in color, and light in taste. A perfect cake.

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Reviewer:

virginiajamaica

Reviewed: Feb. 13, 2012

It was very good ! I used the whole pineapple as directed, there was a lot, so I decided to put in a 9x13 Pyrex. I think if I had used a cake pan, the pineapples would stack too many layers, wouldn't look pretty like the photo shown. Even in 9x13 pan, I stacked pineapples 2 layers. When I made the batter it was not enough to spread completely to cover the whole thing ( I even used all 3 eggs, what's the point of leaving one yolk out ?) so I spread it very thin, not covering every inch. I would have to say, after it baked, the dough did raise a little so it looked fine...But, I did not dare to turn the pan upside down, we just cut out of the pan, and it was certainly delicious, definitely more pineapples then cake. We didn't mind that. The pineapples left juice at the bottom which was really good...note :It was not thicker and caramelized like I had imagined though. The 'cake' part was more like a firm crust, which was good. Overall it was very good and refreshing, not dense and heavy.

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Reviewer:

sanderella

Cooking Level: Expert

Reviewed: Jan. 24, 2012

This cake is awesome! I used canned pineapple and followed the directions except I reduced the white sugar to 1/4 cup because the pineapples were sweetened. It looks great and tastes great! I will definitely be making this over and over again, thank you!

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