Reviewed: Sep. 29, 2008

Very good and easy. Not too sweet and great texture. Halved the recepie for a smaller cake and baked in a 7" round corningware dish. It took 55 minutes, and came out perfect, yum!

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GAIA3441

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

very good ! Haveing a Luau for my daughters 11 b-day and wanted to test it out first , I think Im going to try it with whole pineapples to dress it up some .

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purenv

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Reviewed: Sep. 6, 2008

I baked this cake for my dad's 75 b-day. It was very good and I would have given it five stars except that it makes too much batter to fit the specified pan and is not quite as moist as a good cake should be. The juice in the batter gave the cake a nice flavor and the glaze was yummy. I wish I had made extra to drizzle over the slices. The texture baked up rather pound cake-like. Everyone enjoyed it. I was sorry I had not greased the pan as recommended and as noted by another reviewer; I sprayed it with vegetable spray and although I let the cake cool for quite awhile, some of the pineapple and glaze stuck to the pan. No matter. This is a great version of the traditional favorite.

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AZ Levant

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

This cake is delish! Probably one of the best upside down pineapple cakes I have made. I put the batter in a 9 by 9 inch pan instead of a 9 by 13 and it rose high and beautiful. I did not spray my pan enough, thinking the butter in the syrup would be sufficient, so about half of the brown sugar syrup was left in the pan when I tried to invert it. So, it did not look as pretty as I wanted it to be. I made a brown-sugar, pineapple glaze to cover up the bare spots. All in all-some mistakes on my part-but delicious!

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MoMo'sGoodies

Home Town: Raleigh, North Carolina, USA

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Reviewed: Aug. 12, 2008

I thought this recipe was very good. I took other reviews advise and doubled the butter, brown sugar, and pineapples. I also used whole wheat flour.

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Jodi

Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

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Reviewed: Jun. 13, 2008

We loved it!!

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Improviser

Cooking Level: Intermediate

Living In: Bucyrus, Ohio, USA

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Reviewed: May 6, 2008

This cake had a sublime flavor amd just the right texture- not too grainy. It was very delicious.

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pianocook

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Kennewick, Washington, USA

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Reviewed: May 4, 2008

Good cake but too big for us so it halves successfully. I substitute butter for shortening and the taste is deeper and texture better. This, of course, is to suit our tastes.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 4, 2007

i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! :) but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :(

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vee

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Reviewed: Aug. 17, 2007

my kids loved this cake warm with custard

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Andi

Cooking Level: Professional

Home Town: Preston, Lancashire, England, U.K.

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Reviewed: Aug. 9, 2007

I made this for a friends birthday as a healthier birthday cake, and everyone loved it, and could have cared less about missing the sugary frosting and icing! I sived a small bit of brown sugar on the bottom of the pan to give it a more "crystally" appearence and added some green and red marichino charries, quartered into the mix to give it a bit more color.

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Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 20, 2007

I also added double sugar and butter I also added some pineapple pieces into the batter to give it some more flavor but don't add to much as the cake will fall apart.

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butt3rflymomma

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Reviewed: Jul. 6, 2007

This recipe is a no brainer! I'm a that's close enough type of guy. I used about a cup of butter flavored Crisco. Pretty much the same measurment for the rest of the stuff. Came out perfect! It was quick, easy and even tasted great! Will do this one again! It's a keeper folks!

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lbiggar

Cooking Level: Intermediate

Home Town: Canyon City, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 19, 2007

I have to agree with sarahfaye and bethpc.The cake is not very good.

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larryg

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Reviewed: Apr. 24, 2007

doubled the butter, pineapple and brown sugar as suggested. Best i've ever had!

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ANCILLALUPI

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Reviewed: Feb. 20, 2007

I did not like this cake at all, the cake part was so thick that I could not even taste the pinapple on the bottom. Maybe if I half the recipe for the cake? My hubby and I both had one piece and threw the rest out, dont think I will make this recipe again.

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sarahfaye

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Reviewed: Nov. 7, 2006

This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance. The cake was a bit dry. Next time I will make this the day of the party.

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2006

Easy to make! I read the recipe so fast I didn't realize it called for Crushed pineapples, so I ended up using the sliced circles. Worked out VERY well for me. Accidently had the oven rack too high and the top (bottom?LOL) started to burn a little, so I put some foil over it when it had about 15 mins left to cook. Turned out Excellent!! It's a great dessert. My whole family loved it! We will add this to our menu! (It's not a rich and powerful dessert, but it's great tasting, easy, and quick (quick as far as completely home-made desserts go). Thanks so much!

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azmamma

Cooking Level: Expert

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Reviewed: Apr. 13, 2006

Good recipe. My husband loved it. I think the pan size was too small and a 10x15 pan would do better.

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J.Taylor

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Reviewed: Jan. 20, 2006

This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well.

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Miss D

Cooking Level: Intermediate

Living In: Nanaimo, British Columbia, Canada

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Pineapple Upside-Down Cake III

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