Reviewed: Oct. 15, 2007

I have made this recipes four times now. The first time I followed the recipe and used 1/2 cup butter, it came out very good, it just had a stronger buttely flavor. The second time I reduced the butter to 1/4 cup and added more pineapple, it was delicious! The third time I used peaches instead of pineapple and it was great also. And the fourth time I used apples and added some spices, it tasted even better!

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38 users found this review helpful

Reviewer:

MILVETTE

Reviewed: Jul. 16, 2002

This was great! I was alittle worried at first when it was so thin and you just mixed everything together but it was so good. It was the first time I attempted something like this. It was so easy and really wonderful. I added mine over ice cream. YYUUMMMYY

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24 users found this review helpful

Reviewer:

LORRI00925

Reviewed: Jun. 19, 2009

What a quick and easy dessert! It tastes just like pineapple upside down cake. I sprayed the bottom of the pan with butter flavored Pam and used a small amount of melted lite butter. I added 1 tsp. each of vanilla and cinnamon to the batter. I also opted for fresh cherries. This goes great topped with Cool Whip.

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18 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 11, 2009

This may be a good starter recipe for a pineapple cake/cobbler hybrid dessert as the texture and consistency was nice. Yet as is, I can't rate it any higher. The flavor is only intense butter and sweetness. I even followed other users' good suggestions and used half the amount of butter and extra pineapple. If I try it again, I would double or more the pineapple, add vanilla flavoring, cinnamon and maybe even a touch of cloves. Substitution for self-rising flour: If you don't have it you can just use regular flour and add 1 & 1/2 tsp baking soda and 1/2 tsp salt to regular flour.

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13 users found this review helpful

Reviewer:

RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

Reviewed: Feb. 23, 2010

I thought this was very tasty. I did make a couple adjustments though. I cut the butter amount in half, and I used thawed, frozen dark red cherries. I thought this helped cut down on some of the sweetness. I also used a 20 oz can of pineapple. If you don't have self-rising flour, just use regular flour with 1 1/4 tsp baking powder and 1/8 tsp salt. I will definitely make this again.

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11 users found this review helpful

Reviewer:

ccole1973

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 6, 2002

No brown sugar ingredients where listed...

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9 users found this review helpful

Reviewer:

915GARY

Cooking Level: Intermediate

Reviewed: Jun. 29, 2009

I've read all the reviews and have now made this recipe twice. I was using fresh pineapple and the firsttime it was soooo sloppy, but tasted wonderful!!! The second time I added an extra cup of flour and it came out great. I think it was sloppy the first time because when the sugars hit the pineapple it juiced up and made it too moist. This is great! WE love it!

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8 users found this review helpful

Reviewer:

susieq

Reviewed: May 8, 2003

We love this dessert! It's so easy and tastes just like a pineapple upside down cake, scrumptious!

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7 users found this review helpful

Reviewer:

JAREED

Reviewed: Jul. 6, 2003

Brought this to work and everyone loved it (even my picky boss!!) Didn't have any cherries, so I made it without, but it was still a great dessert.....and easy too!

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6 users found this review helpful

Reviewer:

LUCKYROOT

Reviewed: May 22, 2003

Yum yum yum!!! So easy and so good. I used a 10oz jar of halved cherries- it was perfect. I also whisked the batter ingredients to get rid of any lumps. I wonder if it would be almost as good without the butter??? ( then it would be fat free) Thanks so much for sharing!

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6 users found this review helpful