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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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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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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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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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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Carpe Noctem

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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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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 23, 2009

Yum! I made this exactly as the recipe states and brought it to work...it was gone almost immediately!!!

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kat2007

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Reviewed: Mar. 19, 2009

I have made three of these cakes in less than two weeks. Every time I make it, it disappears and my friends complain that they didn't get any, so I have to make another one. At first it was alright because I tend not to like cakes that have an eggy taste, but it had a light eggy taste so that was ok. As per another person's suggestion I added sourcream and that helped it me moist. i also added almond extract which was another nice addition. Good cake, this definitely a staple. The only question I have is how do I make the pineapple's more soft.

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Organic Nut

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Reviewed: Mar. 6, 2009

Used a 12inch skillet, since that's all I had. Added 1/2c pineapple juice and 1/3c shredded coconut. Wow, it was not what we were hoping for. Took an hour to set up, tasted raw in the middle and hard like a hockey puck on the outside. Also, the pineapple floated up to the top. Probably my biggest baking disaster

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lanie23

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Reviewed: Mar. 3, 2009

I was so surprised to not find any recipes, other than this one, on this site for a pineapple cake from scratch. I was not very excited to try it, but wanted to make my husband a pineapple upside-down cake for his birthday and didn't want to use a boxed mix. I was surprised it hadn't been reviewed more. I made it as stated, but added to the batter: 1/4 cup sour cream, 1/4 cup pineapple juice, 1 teaspoon pure vanilla extract, and 1 teaspoon of the juice that the cherries came in (smells like almond). I was out of almond extract. This produced a very moist cake, which was my main concern because a lot of people said it was too dry. I will definitely add these additions in the future! A few things to mention: I had no idea how long it would take for the egg whites to form stiff peaks (at least 10 minutes!), never heard of beating egg yolks (but was glad I did, because the cake turned out great), and baked it for 50 minutes in a cast iron skillet (my mom, an avid baker, warned me over the phone it would burn -- but it didn't, the edges and the middle were the same consistent, light brown). It inverted beautifully onto a glass plate. My husband LOVED it, as did my kids. Definitely a great recipe. Definitely a keeper. Even better served with "Sweetened Whipped Cream" (on allrecipes). Mmm!

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Jodi

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Big hit at my house! I did follow the recipe which was different... added a little extra pineapple juice to the batter as reviewers suggested and I always swap oil (or in this case the tbsp of melted butter for the batter) for applesauce... it reallly adds moisture to cakes. Everything came out great.. thanks for sharing an old recipe!!

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Kellie

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

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Reviewed: Dec. 11, 2008

This cake was OK. I had wayyyyy too much sugar in it. If i do it again i would cut the sugar for the topping in HALF! and maby use 3/4 cup sugar in the cake itself. I found the cake had an interesting constiency after being baked. It was not heavy at all nor was it dry but i cant say i really liked it. Both of my parents loved it and I found that the cake tastes better now it's 2 days old. Oh by the way I added in a little pineapple juice, 1/2 teaspoon lime juice to the eggs, a cap full of amaretto, and a bit of nutmeg and cinnamom to the cake to ensure there was no bland cake!

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lolo69

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

The cake portion of this recipe was not clear to me, and I'm an experienced cook. I did not/do not understand how the egg yolks and flour mixture are combined with the egg whites. I have never added dry ingredients directly to egg whites before, so I am baffled as to how this batter is prepared. I mixed the egg yolks with the dry ingredients and then folded that in to the egg whites, but that didn't produce a batter with texture I'm used to seeing for cakes.

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patty

Cooking Level: Expert

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Reviewed: Oct. 11, 2008

Excellent cake, moist and even better the next day.

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Jules

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Sep. 12, 2008

I really enjoyed this recipe. Since I've never made pineapple upside down cake before, I rated it a 4 instead of a 5 (since I didn't have something to compare it to). But it was really good. I did make a couple of changes - I used peaches instead. Yummm! I also used vanilla instead of almond, but next time I'll try the almond to compare. The other thing I did was use a cake pan instead of a skillet. The batter was a little too much for the pan, and it spilled over a bit (luckily, I used a cookie sheet under it!). So I would recommend using the skillet as recipe called for, or a larger pan. The texture of my cake reminded me of a macaroon cookie - kind of crunchy on the outside edges and spongy in side. I liked that, but don't know whether it was supposed to be like that or not for sure. Maybe the way you fold the egg yolks into the egg whites makes a difference in the final texture. Duno. Will make it again and see if it comes out the same. But again, I really liked the taste of this recipe!

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MSTYWOODS

Living In: Louisville, Colorado, USA

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Reviewed: Aug. 20, 2008

Passes the muster at the Fire Station. Can use all purpose flour. Have used peaches also. I would recommend using the recipe as directed. Much better than using a cake mix. So easy to get out of a cast iron skillet.

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Bob R

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Reviewed: Jul. 17, 2008

I made this tonight for my family and it is DEFINETELY a KEEPER! So light! It is VERY easy to make.

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Alabama_Ginger

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Reviewed: Jul. 8, 2008

I made a few variations of this recipe. I had been looking for a pineapple upside down cake that used a skillet to bake it in, since that is what I remembered my Mother using. I was in a time crunch, so I used two pineapple flavored cake mixes, but followed the recipe otherwise (doubled it) I used my very large cast iron skillet; filled it almost 3/4 full; didn't use all of the batter from the two cake mixes, but then I had batter left over for cupcakes! The cake turned out WONDERFUL! Very moist, easy to remove from skillet, and large enough for everyone to have 2 peices-plus! This is definatly a 'keeper' recipe as far as our family goes!

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Janene C.

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Reviewed: Jun. 29, 2008

I followed the recipe, and it turned out wonderful!! Moist and Delicious. I made minor additions; added 2 tablespoons of pineapple juice while beating the yolks, and sprinkled some walnuts between the pineapple rings. My husband and i loved this recipe, very light and fluffy. Thanks for sharing.

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Farah Momtaz

Cooking Level: Expert

Home Town: Beirut, Beirut, Lebanon

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Reviewed: Jun. 8, 2008

This cake was exceptional! Very moist, it didn't last 20 minutes. I used fresh pineapple and had more than I needed so I added more in the middle by adding 1/2 the batter and then an additional layer of pineapple. Thanks for sharing this delicious recipe.

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CWICHER

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Reviewed: Mar. 21, 2008

The first time I made this it was a little dry and not quite what I expected. The second time I added a little sour cream and evaporated milk to the batter along with about 1/4 - 1/2 cup of reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make!

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cookin' freak

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Reviewed: Mar. 20, 2008

My DH made this as a surprise because he knows how much I love pineapple u/cake. I can't rate any higher then a 3 because the almond extract ruined the flavor for me. I might try it using vanilla extract.

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