Reviewed: Jul. 14, 2005

This is a super fun cake to make and is super moist and very flavorful! I actually used canned pear halves instead of pineapple and it was a truly delicious treat!!

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motherhood.ca

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Mar. 17, 2005

Makes a very large cake, and tastes like flour! When I flipped the cake the whole topping stuck to the pan, so i had to scrape it off and spread it back on! The only way my family would eat it was with custard or ice cream. Will not make again.

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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 28, 2004

I was disappointed with this cake. I read the reviews and most talked about its great flavor, well I followed the recipe but the cake did not have alot of flavor. The first time I made it with pineapple in it's own juice so I thougth that was the problem. I made it agian with pineapple in heavy syrup, double the brown sugar and butter for the topping and double the vanilla extract. It tasted a little better but was still missing something. Maybe I'll try again and add salt. I really liked the texture of the cake very moist but not heavy.

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ZZZSALTS

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Reviewed: Mar. 11, 2004

Recipe was Great - like my mother's ole time recipe.. All Six of my grandchildren loved it I altered a tad - Doubled brown sugar & butter/sliced pineapple and marchino cheeries and then Cooled for at least 30 minutes before turning out -

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VICTORIAQUINN2146

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Reviewed: Jul. 16, 2003

This was very good. Moist and tasty. The only thing that went wrong was the cake cracked in 3 places when I flipped it out of the baking pan. It was still very good though. Maybe if you let it cool in the pan a little longer it wouldn't do that. Also, I used pineapple slices instead of crushed pineapple and put cherry halves in the middle of the slices.

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KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

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Reviewed: Jun. 20, 2003

WOW!!! So moist and flavorful! I made it in a Bundt pan rather than 13x9, so it took a little longer to bake, but it was sooooo good! I will definitely be baking this again!

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MRS_KNEAR

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Reviewed: Mar. 13, 2003

Complete disaster! While the cake and topping had a good flavor, the whole thing fell apart when I tried to remove it from the pan. I would recommend using a well-seasoned cast iron pan or at the very least, round 9-inch cake pans. Also, consider sliced, not crushed pinapple.

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VRTLJULIE

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2003

Wonderful taste, and simplicity itself. We couldn't find a bakery that made Pineapple Upsidedown Cake and this recipe was the best one we've tried. If you like too, add double the amount of brown sugar, butter and juice for the topping to really indulge yourself.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 31, 2003

This cake was very, very moist. It was also very easy to make. I would make it again.

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CINDINURSE

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Reviewed: Dec. 1, 2002

I'm excited because, even though I made a few changes, this cake turned out great! My only criticism is that the author put "shortening" and "butter" in the ingrediants and then referred to "margerine" in the instructions; it was confusing.

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