Reviewed: Nov. 17, 2009

This cake was a big hit with my family !!

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Reviewed: Aug. 30, 2009

this is a delicious recipe.however it was a tad too sweet for me (though everyone who tried the cake absolutely LOVED it!) as suggested by the many who have tried this recipe, one should really reduce the amount of brown sugar to 1/4 cup and the white sugar to 1 cup.

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islandmel

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Reviewed: Aug. 25, 2009

This recipe is awesome!!!!!I followed it exactly and was amazed by how fragrant it turned out. Will definitely make this again.

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Farzi

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 21, 2009

I made this cake the first time but the middle didnt cook , The 2nd one was ok wont make this again Disapointed

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Lisa

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Reviewed: Aug. 14, 2009

Success! This was my first baking project in several years since I travel so much so I made it for my office at work and it got rave reviews. I almost did not get a piece it went that fast. I will have to make another example of this with even more love and care since this outting was so delicious.

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Vayeight

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Reviewed: Aug. 5, 2009

This is exactly what I wanted in a pineapple upside-down cake...moist and buttery with the perfect amount of pineapple!

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 1, 2009

Perfect! Husband has been using this recipe for the last couple years! We haven't felt the need to alter it much, if at all!

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Baby Chicken

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Reviewed: Jun. 24, 2009

I live down in south Florida and we have alot of mangos. I used mangos instead of pineapple and it made a very pretty cake Great with coffee!

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duckluck

Home Town: Loxley, Alabama, USA

Living In: Bokeelia, Florida, USA

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Reviewed: May 24, 2009

I followed this recipe and it came out great! I did put the batter in a bunt pan and it came out so moist, sweet, and full of flavor. I will keep this! Thanks for sharing.

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chubbymama

Cooking Level: Intermediate

Living In: Wooster, Ohio, USA

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Reviewed: May 21, 2009

I followed this recipe with only 2 ingredient changes - 1/4 cup less flour, because I rather have a moist cake than dry and I only used 1/2 cup butter, total. I followed the advice of another reviewer and only partially melted the butter. I used the fresh pineapple chunks, just like the recipe called for. It baked in a 10" non-stick springform pan lined in parchment on the disc bottom and the sides sprayed with Pam. It came out PERFECT! It was my son-in-laws birthday cake and we served it warm with whipped cream. It FLEW!!!At last - something to do with my fresh pineapples!!!

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sandi

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Reviewed: May 18, 2009

Awesome! I made this with canned pineapple because it's what I had on hand. Turned out great! I had never made a pineapple upside-down cake but, I had no problems. Thanks for the yummy recipe!

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J.W.

Cooking Level: Intermediate

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Reviewed: May 14, 2009

This one is a keeper and was what I was looking for. Too good, I had four slices!

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Hilary S.

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Reviewed: Mar. 10, 2009

Different from the other pineapple upside down cakes I've had before, but I can't point out what it is. Mine didn't turn out very pretty, but it was delicious. The brown sugar syrup surfaced to the top while baking, but didn't overflow. It glazed over the cake, giving it a nice caramel flavor. The texture was a little funny, but I'll make this again and update this review.

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Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 1, 2009

I too found the topping soggy but it did not detract from the wonderful taste. I have never made a pineapple cake with it made in chunks but it was good.

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JEKURS

Cooking Level: Expert

Home Town: Elkton, Michigan, USA

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Reviewed: Feb. 24, 2009

I had no pineapple, but wanted to use up some frozen rasberries, so I substituted! The cake turned out so well, just a little funny looking. It was delicious! It was not as sweet as it would have been with pineapple, but the raspberries were nicely tart. I will try this recipe again with pineapple, as I found the cake to have great flavour and texture. The hint of cinnamon was good, even though I don't usually like cinnamon in my baked goods. Great recipe!

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echosunshine

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Reviewed: Feb. 17, 2009

This is the first Pineapple Upside Down Cake I've made. I really thought it was yummy!

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Nicole J

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Reviewed: Jan. 19, 2009

Absolutely delicious! Turned out perfect, nice and gooey and perfectly sweet. Other people mentioned problems with butter and terrible turnout, but I followed the recipe exactly, only adding the cherries, and it turned out wonderful. Don't know what everyone else is talking about! Highly recommended!

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: Jan. 14, 2009

This is so so so good, I have made this cake at least 5 times. Best cold out of the fridge.

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Tracy

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Reviewed: Dec. 29, 2008

way to sweet

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svetka69

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 26, 2008

this cake turned out really light and fluffy..with a great crust from the brown sugar..this was my first attempt at baking a pineapple upside down cake..and i was very pleased... my cake stuck to the sides a bit..so when i flipped it out..it didn't look as nice.but it taste wonderful! i just sliced the cake up and no one knew it flipped out horribly! :)

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