Reviewed: Oct. 26, 2009

This recipe was amazing! I made it with the following changes: generously buttered the 9x13 pan and sprinkled 1/4 cup brown sugar over the bottom. Topped brown sugar with sliced pineapple and scattered blueberries over the slices. Topped with the cake mix/pineapple mixture to which I added some ground flax seed meal for texture and moisture. Baked around 40 minutes and the resulting cake needed no frosting at all. The sliced fruit and berries added all the color and flavor one could hope for. This would be great with any fruit on the bottom, fabulous flavor and texture.

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lizg

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Reviewed: May 24, 2009

I changed this recipe but for the better!!! I used white cake, 3 eggs, and raspberries!! I added 1/2 cup raspberries to the batter. I made a frosting out of 4 oz cream cheese, 4 oz crushed pineapple, (dryed with a paper towel, no juice)1/2 cup butter, 2 cups of powdered sugar and 1 tsp vanilla extract, but it wasn't very stiff. I decorated the cake with raspberries. I think I will use this recipe over and over again with diffrent fruits!! Blueberries, peaches, strawberries....the possibilities are endless!!

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Holly

Cooking Level: Intermediate

Home Town: Fort Stewart, Georgia, USA

Living In: Wilson, North Carolina, USA

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Reviewed: Mar. 19, 2009

very delicious and moist. i used pineapple cake mix.

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sugarhigh

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Reviewed: Feb. 18, 2009

Not surprisingly this cake has a custardy taste. I topped with crushed pecans and baked. The easy part is exactly right. Good cake, just not what I expected.

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gg

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Reviewed: Dec. 13, 2008

I've made this for years using reg. yellow cakemix. It's very good. Top with cream cheese icing! People love it!

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Jim Matlock

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Reviewed: Oct. 26, 2008

A very simple cake to make, and it is very moist and tasty. I used a pineapple cake mix. I was pleasantly surprised that it was not too sweet.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

I read other reviews and so I added a carton of fruitcake fruits and about 1 cup of chopped walnuts. It was moist, delicious and so different and easy. Will be making this again.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 6, 2008

For the real pineapple lovers, try this with Duncan Hines' Pineapple Supreme cake mix! Delicious!

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MissHome

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Reviewed: Jan. 31, 2008

Everyone in our house loves pineapple upside down cake, but I don't always have time to make one. This super easy recipe was a great alternative.

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Erica M.

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2006

This was goof for a snack cake however the texture and flavor were not what I had expected. I followed the recipe exactly - however I added a powdered sugar glaze on top (powdered sugar, water and pineapple exract.)

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Sandra B.

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Reviewed: Mar. 25, 2006

After reading the reviews, I decided to buy a pineaple box cake mix. I followed the directions to make the cake (3 eggs and 1 can crushed pineapple with juice)but decided to make a pineapple upside down cake. I put 1/2 stick melted butter and 3/4 cup brown sugar in the 9x13 pan then placed 2-8 oz cans of drained pineapple tidbits (didn't have rings) and lots of marashino cherries. Then poured the batter on top. It baked at 350 close to 50 minutes or so...I kept baking til the center raised as high as the sides...it came out as moist as can be for all the baking...and has that extra pineapple taste, too.

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ILENEG

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Reviewed: Feb. 4, 2006

excellent

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MONNALIKI

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Reviewed: Sep. 15, 2005

Wonderful cake! Light and very, very moist! The crumbly texture did not both us; my husband and I consumed the whole cake in 2 days. Thanks, Sharon, for this delicious, EASY recipe!

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P.Pedd.

Cooking Level: Expert

Home Town: Joanna, South Carolina, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Mar. 14, 2005

I thought this cake was good. I used a regular cake mix and added a can of mandrian oranges. I also used a bundt cake pan, and had to cook for at least 45 min. The cake was very moist and tasty.

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MELISANNE

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Feb. 3, 2005

I was looking for a easy pineapple cake and this was it. I did not have 20 ounce can, I add it small can of tropical fruit mix. I will definetly make it again. Next time all the batter may make it into pan.

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EMILYP3

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Reviewed: Jan. 10, 2005

Like someone else did, I give this 4 stars because it's not extra special, but still a very easy, tasty recipe. I couldn't find a "reduced fat" boxed cake mix, but I did make the cake without the oil that the cake-box recipe uses, so hopefully I achieved the same results, more or less. This was super easy to make, and very moist. I appreciated that it wasn't too sweet. Since I'm single, this whole cake lasted me about 5 days, but it was worth it.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2005

This cake is really tasty and very, very moist. So much so that I had to make it twice. Because the first time, I made two layers (for a birthday cake) and they crumbled apart out of the pans!!! :D The second time, I used the 13x9 inch pan suggested to a much better result. Will definitely make again. I gave the recipe 4 stars due to the pan constraint. The cake itself is worthy of 5 stars.

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AuntieJ

Cooking Level: Expert

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Reviewed: Jan. 2, 2005

This recipe was extra simple and delicious. I even left it in the oven too long and it was still moist and tasty. I made it in a bundt pan and topped it with a little powdered sugar glaze and it was very pretty. Try this one.

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APRILAPPLE

Cooking Level: Expert

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Reviewed: Dec. 13, 2004

If you like pineapple upside down cake you'll like this. It tastes the same to me. I took it for a potluck and there was no leftovers. My husband and daughter didn't even get to try it. I made it again a couple days later for them and it lasted only a day. This will be one of my new favorites. If I ever want a pineapple upside down cake and don't have a lot of time this is what I'll make for sure.

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MOOFAM2

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Reviewed: Feb. 25, 2004

Our whole family loved this! I am only giving it 4 stars because it wasn't anything extra special, but still a very good recipe. I had an orange cake mix, so I used that and the added flavor was terrific. I also added a small can of mandarine oranges and a tablespoon of milk. I used an egg substitute of whites only to keep the cholesterol down for my husband. We topped the warm cake with whipped cream! Yum!

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