Reviewed: Apr. 2, 2010

Followed the recipe except for baking it in a bundt pan once and an angel food cake pan another time. Cake was well received and used Cool-Whip on top.

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Reviewer:

furrykidmom

Reviewed: Mar. 19, 2010

Great recipe! I love baking but am not a fan of pineapple upside-down cake. I made it for my husband on his birthday since he loves it and it turns out I liked this recipe! It's VERY easy to make and came out great. Thanks!

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Reviewer:

Kalleyne78

Reviewed: Mar. 5, 2010

I'm a pretty good cook but am the furthest thing from a baker you'll find, And even I didn't mess this one up. Everyone raved over it. Thanks, It's a keeper!! Easy enough for the baking impaired.

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Reviewer:

Kimaly

Reviewed: Aug. 22, 2009

I really loved this recipe. It was easy to follow and the cake was awesome! I used a large muffin pan and made 12 small cakes. Cooking time is about 20 minutes with this adjustment.

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Reviewer:

Melissa

Reviewed: Aug. 7, 2009

Absolutely wonder. I made them in cupcake tins, and they turned out perfect. Shorten the baking time, but otherwise, came out superb.

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Reviewer:

sagewood

Cooking Level: Intermediate

Living In: Rogue River, Oregon, USA

Reviewed: Jun. 11, 2009

Easy and delicious! I substituted the oil for apple sauce and did not melt butter on the bottom of the pan, instead I greased it with cooking spray. Also I omitted the cherries as per another review I read! Thank you, it was a hit!

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Reviewer:

Gigi A

Cooking Level: Beginning

Living In: Fairmont, West Virginia, USA

Reviewed: Jul. 7, 2008

really really good. the addition of sour cream makes this cake so yummy and moist!! in fact, its so good that i use it as a base for other cakes instead of the directions on the cake mix box. i didnt care for the cherries in this cake, they tasted a lot like cough syrup to me but thats just a personal preference. I would definitely make it again but without the maraschino cherries or maybe use fresh ones. besides that i loved it!

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5 users found this review helpful