Recipe by EMILYOQUIAS
"Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want."
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1 (20 ounce) can
crushed pineapple with juice
packed brown sugar
1 1/4 cups
sifted cake flour
1 1/2 teaspoons
reserved pineapple juice
The best.Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I also use pineapple rings and the marichino cherries. Thank you for this recipe.
The cake was really good with a nice texture but left me a little disapointed. I have used the Justin Wilson Pineapple Upside-Down Cake and it is just hard to beat that particular recipie. I added some pecan and almond slivers along with a touch more brown sugar and pineapple juice the next time I made the cake and these items added a little more variety.
Never made a scratch cake in my life.....it came out excellent....it was delicious....no one believed I actually made it...they thought it was a bakery cake...used the recipe exactly...baked 45 minutes...only left stand for 5 minutes and it dripped down the sides and looked great...not dry a bit...used peacans since we just got back from a trip to the Savannah crushed pinapple with the magic bullit and put one canned ring in the middle....eveyone loved it...
I tried this once when I was having guests over, and they absolutely loved it. And this is coming from one who's usual baking attempts are mostly disasters. This will be one of my favorites.
I made this with a yellow cake mix, but made the topping as directed. I did use a pineapple ring in the middle, and omitted the cherries. It was wonderful, and got rave reviews. Super easy and fast!
Made this tonight and it was very good! I followed the recipe exactly aside from not having walnuts or cherries, but the end result was really good! Will definitely make this one again.
Pineapple Upside Down Cake is my husbands favorite, and this did not disappoint! It came together very easily and baked up perfectly. I will make this again! Thanks for posting :)
I am totally confused as to what happened here...The original recipe was for 6, I changed it to 12, which means instead of a round pan it has to go in a lasagna type pan. Well everything went okay until it was time to pour the batter over the Pineapples, THERE WASN'T ENOUGH BATTER!!!!!!! I had to rush and doctor it up with a second batter batch. How can this be?? The flavor was good but unfortunately because of the experience I won't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside-Down Cake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
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