Reviewed: May 12, 2013

Loved the recipe! I doubled the recipe so that it would fit a 9 X 13 inch pan and used pineapple rings instead of crushed pineapple. I omitted the cherries and walnuts because I didn't have any but still turned out great. Although delicious served as is, I ate mine with a scoop of vanilla ice cream.

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Reviewer:

natzsm

Cooking Level: Intermediate

Living In: Makati, National Capital Region, Philippines

Reviewed: May 1, 2013

This cake was a success!! A little tip though, use all of the extra pineapple juice in the can so it doesn't get dry. I'm happy to say my family finished the cake in 15 minutes.

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Reviewer:

yazzy101

Reviewed: Apr. 22, 2013

This was a great tasting cake. Husband and guests finished the whole cake! The only thing that I will do differently next time is to double the cake ingredients The topping was delicious, but there just wasn't enough cake.

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Reviewer:

Judy M.

Reviewed: Mar. 16, 2013

Love this recipe. I think the mistake the baker who gave it two stars might have made was not understanding that the batter has to be spread around the pan. Made one for a bake sale and it was gone in 15 minutes. Making one for a friend and my household today. Thank you Emily, if you are the originator!

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Reviewer:

redrevs

Reviewed: Mar. 15, 2013

This is an excellent cake. I didn't use walnuts, and I've made it with and without the cherries. I've made it with pineapple tidbits, and with crushed, and we liked the crushed version better. Only change was that I use all of the juice from the can, about 2/3 cup. So good, and not difficult at all. Definitely not using a mix in the future.

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Reviewer:

jedigramma

Cooking Level: Beginning

Home Town: Ukiah, California, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Mar. 2, 2013

This cake came out very dense and moist. Very pleased.

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Reviewer:

kimallison

Reviewed: Feb. 28, 2013

Lots of flavor but the topping struck to the pan. I will make it again

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Reviewer:

shortdarkie

Reviewed: Feb. 23, 2013

excellent texture and flavor. didn't have the rings so i used crushed and it still turned out fine. this is a keeper.........

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Reviewer:

JulieD

Cooking Level: Beginning

Living In: Cloverdale, Michigan, USA

Reviewed: Jan. 26, 2013

Loved this cake but the first time I made it, the cake did not taste as good as the top of the cake did and was dry. So I made it again and added more butter,tbsp more, and sprinkled the brown sugar under the pineapples as the recipe said and also put 2 tbsp more over the pineapples. And added 1/4 more sugar to mix. Added the rest of the pineapple juice like others had suggested, and even mixed in the extra pineapple as well.I love my cakes sweet and moist!

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Reviewer:

freebird10

Reviewed: Jan. 7, 2013

By far the best Pineapple Upside Down Cake I've ever made (and ate). I used pineapple rings but will use chunks next time to make it easier to cut and serve. I also put coconut with the brown sugar because we are coconut lovers. Fantastic! Three of us ate it in less than 12 hours. I had never used cake flour before and wasn't really crazy about it because it didn't sift very easy and I had a mess. Has anyone else used regular four?

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