The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 8, 2009
Delicious, people came back for seconds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 23, 2009
I made this for my boyfriend's birthday and he LOVED it. Everyone that had some said it was the best Pineapple Upside-Down Cake they had ever had. I made this exactly as told. It was moist and tasty and PERFECT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 18, 2009
The recipe was perfect and exact! Thank you! Pretty Pretty!!
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Photo by Janet Vizuete - GO STEELERS!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 17, 2009
Excellent! Just follow the recipe and you will have a winner. Those who said it was a falure or came out dry probably didn't know how to whip and fold ingredients.
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Dan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 13, 2009
Perfect! Me, my two daughter's, & My dad loved this cake! Easy & yummy! It did not even make to the next day! Will be making this again again as my 10 yr old daughter said this was her new favorite cake! Thanks :))
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Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by Liliana
Reviewed: Oct. 10, 2009
Great recipe! I didn't have pineapples though, I used regular apples instead, thinly sliced, and it STILL turned out delicious! Will keep this one forever. The bake time was perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 6, 2009
We doubled the recipe and baked in a 9x13 dish. We had to extend baking time. But it turned out wonderful! The almond extract really makes the cake flavorful. A very good recipe!
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Photo by luv2cook

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 29, 2009
I looked at several recipes for Pineapple Upside Down Cake before settling on this one. (Ok I tweaked it a little) I read the other reviews and decided to reserve some pineapple juice when I mixed everything together in case the batter seemed dry (it did). Here's what I did differently. I used crushed pineapple instead of rings since I like it evenly distributed over the entire cake. I added 1 TBS of vanilla extract in addition to the almond extract. I guess I used about 1/4 cup of the reserved pineapple juice, I really didn't measure it I just decided when I thought the batter was the right consistency, which was the same as normal cake batter. I used a 12 inch Calphalon saute pan instead of cast iron and it absolutely slid right out with no resistance when I inverted it. (Man was that a bonus!). I want to stress a SAUTE pan which has flared sides as opposed to a frying pan where the sides go straight up. I gave it a slight shake to make sure it was loose and not sticking anywhere. Using quality cookware really pays off. I let it cool about 10 minutes before flipping it. I couldn't wait before diving right in and I have to say that when fresh and still warm the edges were slightly crunchy and this cake was so nirvana! (It was still great the next day too although it lost the crunchy egdes). Thanks Cathy.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by Sonya M.
Reviewed: Sep. 24, 2009
I really liked the way this cake turned out. I will make it again. It was fast and easy to make. Next time I will probably add less white sugar and a little bit of sour cream.
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Photo by Sonya M.

Cooking Level: Expert

Home Town: Lewisburg, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 20, 2009
I love this cake won derful I tryed 2 others on here this is the best one !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2009
This is THE BEST pineapple upside-down cake I have ever made or eaten! I really wanted a cake recipe that didn't call for a boxed cake mix. This one came out perfectly. I, too, used my iron skillet. I made two small additions: I folded 1/4 cup of pineapple juice and 1/4 cup of sour cream into the egg whites along with the yolks and flour mixture. My cake needed about 40 minutes to cook, but it came out just right. This recipe requires a little more work than using a recipe that calls for a boxed cake mix, but it is SO worth it!
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 28, 2009
I was so looking forward to this, and it's a disaster. I cooked it about 30 minutes extra and it's flat and still not cooked throughout. I doublechecked that I used all the ingredients in the right measurements. Not sure what went wrong, but now I don't have a cake to take to the picnic tomorrow... A warning to anyone wanting to try, read all reviews. Upon second look, it seems like the only ones that worked out had added additional ingredients. I was not cautious enough I guess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 22, 2009
I made this is a 9x13 pan also - it worked out really well. I also used chunked pineapple because that's all I had on hand, and no cherries because my fiance doesn't like them. If you add a little of the drained pineapple juice into the batter, it makes it VERY moist! Yummy.
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Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA
Living In: Sicklerville, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 16, 2009
Very good cake. My husband really liked it. The only change I made was adding a little pineapple juice to the cake mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 19, 2009
This pineapple cake is very good. A little time consuming with the egg beatings and such but it is worth it. The cake has a very light texture...my favorite part. And of course sweet hubbies favorite part is all the sugar top part. I will be making this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 14, 2009
I made this for my dad's birthday. Pineapple upside-down cake is his favorite of all time. Followed the recipe exactly and it came out wonderfully! Between me, my wife and my parents, it didn't last two days!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 1, 2009
I made this for dessert tonight. I didnt want to turn out dry. I took reviewers advice and added milk,sour cream and pineapple juice and it was awesome! This is a keeper.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 8, 2009
great recipe! I also used AP flour, and vanilla instead of almond extract, and it was great! I was in a time crunch, and just creamed it all together, instead of seperating the eggs, and it probably wasn't as fluffy, but still delish! Thanks!
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Photo by Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 6, 2009
we made 3 practice cakes and then we made 6 for our luau themed wedding. We wanted something different and the reviews were great. The took the six cakes and made 3 double layer cakes. We used have the butter and half the sugar for all of them and they were more than sweet enough. A little advice. While the cake is cooling brush a shot of rum onto the cake and then flip asap. If the brown sugar glaze cools while still in the pan it is disastrous. Another tip was used well drain crushed pine apple instead of rings. The rings get rubbery and can't compare. They are pretty for decoration, but you are better off using them sparingly with the cherries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 31, 2009
This recipe was a heck of a lot better than a box cake! I used fresh pineapple and it was great.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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