Reviewed: May 12, 2012

I just made this cake and had a piece, I love it!!! I too like followed the suggestions of others and added 3 tablespoons of sour cream and a 1/2 cup of pineapple juice. The cake was very moist. I used fresh pineapple but will take others suggestions and try crushed next time. Thank you for the wonderful recipe!

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Reviewer:

tcorder

Home Town: Mesa, Arizona, USA

Reviewed: Apr. 10, 2012

its so good and moist, i add 2 table spoon of sour cream and 1/2 cup of pineapple juice just like the other review said, it turn out the best pineapple cake i've made. my husband loves it!!!! thank you for sharing your recipe with us

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Reviewer:

meiradewi

Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 21, 2012

i really like cooking with a cast iron skillet and was excited to make this but not super excited about the results. i don't like the grainy brown sugar in the finished cake - i prefer recipes that heat the butter and sugar together to make a sweet, smooth, buttery, drippy caramel and i'd prefer to use a different cake recipe next time and about double the cake to topping ratio here. my family happily ate this cake but... still looking for an awesome old fashioned pineapple upside down cake.

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Reviewer:

Meghan

Cooking Level: Beginning

Reviewed: Mar. 19, 2012

This cake tastes good because of the almond extract in it, but it is the consistency of fruit cake--NOT upside down cake. I will never use this recipe again.

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Reviewer:

Marcie

Cooking Level: Expert

Home Town: Elwood, Indiana, USA

Living In: Anderson, Indiana, USA

Reviewed: Mar. 14, 2012

This was great! I couldn't stop eating it!

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Reviewer:

gailb

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 6, 2012

Great! I whipped this up using pineapple tidbits and no cherries and vanilla extract...before church! Perfect after sunday dinner.

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Reviewer:

SOUTHPAWCOOK

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Lompoc, California, USA

Reviewed: Mar. 6, 2012

wasn't very impressed with recipe..Will make adjustments on next one like trying the sour cream and maybe a little more flour to stiffen up the batter

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Reviewer:

corkylatour

Reviewed: Mar. 5, 2012

AWESOME! I also added about 1/4 cup of Pineapple juice to the mix with the Almond flavoring and butter. I sprinkled just a little Brown sugar on the top before putting it in the over to add sweetness to the bottom crust.

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Reviewer:

Breeanda

Reviewed: Mar. 3, 2012

Very Good and reminded me of my childhood, only I think it is better than what my mom made! I used crushed pineapple instead of slices and also added 1/4 cup of juice to the batter.

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