Reviewer:

Reviewed: Feb. 12, 2012

Super easy and delicious. I didn't have any shortening so I substituted 1/2 cup of butter and 1/2 of vegetable oil. Worked out perfect

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Reviewer:

Tonya

Reviewed: Jan. 6, 2012

I loved this cake but did make a few changes; I doubled the brown sugar and used one can of crushed and one can of pineapple tidbits for the topping. I omitted the cherries - too sickly sweet for me. I used butter instead of shortening and I also doubled the vanilla. After reading the reviews, I was concerned the cake was going to be too dense but it was just perfect - light and airy with just the right sweetness. What would I do differently next time? I would caramelize the brown sugar prior to mixing with pineapple. I would also like to try this with either coconut or almond extract - both work so well with pineapple. Note: I did not give it a 5 because of the adjustments necessary to the recipe however with the changes made - it was def a 5!

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Reviewer:

Pat’s Kitchen

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

Great cake! I was nervous since i hadnt made one in years and tonight it was for my boss! It was a big hit with her and all the guests. Yum.

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Reviewer:

Robi

Reviewed: Jun. 9, 2011

I didn't read these reviews until the cake was in the oven, then turned down the temp to 325, then 300, to try to avoid overcooking and dryness that other reviewers have noted. Cake turned out good, not dry, but definitely too sweet. If I make it again I will cut back the suger significantly

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Reviewer:

wintersunshine

Cooking Level: Intermediate

Living In: Washougal, Washington, USA

Reviewed: May 1, 2011

The cake was not good at all!

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Reviewer:

suz

Reviewed: Jan. 28, 2011

Loved the cake! It was my first time making this cake one spontaneous Saturday and I think it came out pretty well. It was a little too sweet for me, so the next time I make it I will probably decrease the white sugar by maybe a 1/2 cup. Overall it was moist and most importantly homemade.

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Reviewer:

Cookin4Fun

Cooking Level: Beginning

Reviewed: Dec. 25, 2010

i was looking for a recipe for pineapple upside down cake because my mom used to make it for us all the time and now that she is gone, i wanted to make it as tribute to her this christmas. this wasnt the same as hers though. i will keep looking.

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Reviewer:

Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

Reviewed: Oct. 7, 2010

I altered the original recipe and new version is a 5 star, according to my guests. (1) Buttered 2 layer cake 9" pans w/melted real Butter; then melted 4 Tbls. Butter divided into 2 Tbls. separately into 2 small bowls of 1/2 Cup packed Brown Sugar w/1 Tbls. Pineapple Juice in ea. small bowl. Mixed each well, then placed sliced Pineapple 1/2 circles onto mixture in each pan. (Used 1 and 1/2 cans 15 oz. each Sliced Pineapple) (2) I used "Duncan Hines Moiste Deluxe BUTTER Golden Recipe" cake mix in which I used 2/3 Cup Pineapple Juice instead of water, 3 Eggs, 1 Stick Real BUTTER softened; beat 4 minutes at 150 strokes per minute; poured 1/2 of batter into the 2 9" pans over the Pineapple/Sugar mixture. (3) Baked 350 oven 20 min. Cooled 15 min. Turned out perfect even though I did not have cherries on hand. This was prepared to serve guests and it was a hit. Far better tasting cake than found in stores or bakery shops! Submitted Oct. 7, 2010

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