The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 2, 2009
Great Recipe! My family loved it! I used a 9x13 cake pan and also used the Golden Butter cake mix instead of the yellow cake. Lined the pan with butter, brown sugar, pineapple slices & cherries. I mixed the crushed pineapple with the entire cake mix. It turned out great! Thanks for sharing...I'll definitely be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 29, 2009
Sensational Cake!! I used twice as much coconut as called for *awesome* I put the whole cake in one 9 x 13" pan. I also used Pilsbury yellow cake mix, definitely the best! I used one large can of pineapple chunks for the cake. I added 1/2 cup of pecans to the coconut, brown sugar, butter mixture in the bottom of the pan. Everyone thought this was the best cake ever! So moist and so flavorful, the coconut is a delight in this cake, it adds a crunchy sweet surprise when cooked w/ that brown sugar & butter! When it was done I flipped the whole cake over on a cookie sheet lined w/ parchment. *add the melted butter, brown sugar, coconut, pecans, then the pineapple, then the mixed cake batter.* It took about an hr. to bake at 350 for the 9 x 13" pan. It's delicious :-)
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Cooking Level: Expert

Home Town: Benton, Kentucky, USA
Living In: Liberty, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 25, 2009
This is an excellent recipe! I agree with the others that say not to use too much coconut on the bottom of the pan. If you do, you cannot see the pineapple slices. I will definitely make this again, I made it for my friend's mom's birthday cake...her request was pineapple upside down cake. It was a HUGE hit but I should have made 2, it will not last!
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 22, 2009
Very good, only change I diced 1/4 c cherries and put w/crushed pineapple on the bottom layer.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 18, 2009
Very good tasting. Mine cracked alot on the top. I think that the next time that I make it I might try crushed pineapple on top as well. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 12, 2009
This tasted great. The presentation lacked. I made one 2 layer cake, and one flat cake. The flat one stuck to the pan, and came out funky looking. They all tasted good though. Add nonstick or more butter to the bottom next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 12, 2009
this turned out pretty good.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 22, 2009
Very easy to make!!! I've always made from scratch, and this was the first time I've made it from a box mix, and it was quick and easy. And very yummy too.
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 20, 2009
Absolutely wonderful, this turned out better than I expected! I made this, and the first day it seemed a little too moist, and the next day, PERFECTION! Thank you for this!
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Cooking Level: Beginning

Home Town: Detroit, Michigan, USA
Living In: Romulus, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 8, 2009
Easy and Delicious - Family LOVED it! Did not use the coconut. I have made the layer cake and the 9x13" versions - both turn out great. (For the 9x13" version, I omit the crushed pineapple). Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 30, 2009
i used this recipe to make a single layered cake and it turned out great--the second time. I would advise to go easy and eyeball it on the brown sugar and coconut flakes or else you can end up with a crispy brown top with no pineapple or cherries in sight. otherwise, great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Mar. 19, 2009
I made this cake for my boyfriend's 26th birthday and it was a HUGE hit! I took the advice from several reviews and added some tweeks of my own and came out with an amazing cake. I used the Duncan Hines Butter Recipe cake...my Mom swears by Duncan Hines and several other reviewers suggested butter cake mixes, so I got the best of both. Instead of water or pineapple juice in the cake I used a 100% pineapple-coconut juice I found at my grocery store. I doubled the amount of butter and brown sugar. Before I took the cakes out of the pans I injected them with some reserved pineapple juice...not too much...just a few little squirts throughout each cake. I took the cakes out of the pans after 10 minutes and had no cracking. The bottom layer got hard with the coconut...I think if i had put the pinapple then the coconut I could have alleviated that problem. The top layer came out perfectly. I didn't like how the sides looked with it being a double layer and no frosting or anything...so I opted to make a homemade whipped cream w/some confectioner's sugar, coconut extract and drained crushed pineapple. I spread that on the sides and dusted the sides with toasted coconut flakes that I also made. It made for a beautiful presentation and a great complimentary flavor with the moist delicious cake. This is definitely a winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 19, 2009
First time making this recipe and it turned out great! I used 8in. round cake pans , put 1 tbs of butter in each pan and put it in the oven to melt while the oven is preheating ,golden butter cake mix , 1/2 cup of coconut for both pans , also I used less of the brown sugar. I set my timer for 25 mins. but needed to add 15 mins. more.As soon as they came out of the oven I stacked them. ** TIP** The top of my cake started to crack , so I wrapped foil around the cake to push it in. Let it cool , remove and no cracks!!
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Cooking Level: Intermediate

Home Town: Needville, Texas, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 18, 2009
beautiful cake tatses great too! thank you for the recipe
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 16, 2009
the cake is great and when u take it out of the oven it does not stick
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 20, 2009
This was awesome!! I got the butter cake mix instead of yellow but that was the only thing I did different. I even made an "ooopsie" and for got to drain the juice from the crushed pineapple, and then I had to drain it from the pan!! lol but it still came out amazing, I will be making this again! Oh, and you really should use the coconut, I know it sounds strange but it makes this cake have such a great flavor!!
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Cooking Level: Intermediate

Living In: Brimfield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 4, 2009
I made this for my Mom's birthday and it was a HUGE hit. I did change up a few things. I bought the pineapple cake mix and added a teaspoon of butter extract and the flavors were phenomenal. I rubbed down my 2 x 9" pans with cold unsalted butter to get a nice coating of butter. On the top tier of the cake I used pineapple rings, maraschino cherries and flake coconut. On the bottom tier, crushed pineapple (which I squeezed excess juice from as to not add to much additional liquid.) I used 1 1/3 cup reserved pineapple juice rather than water in the cake mix itself. I un molded both tiers immediately upon removing from the oven and had no sticking. My top tier did split a little but I came up with a cool fix. While the cake cooled a bit, I toasted some coconut on a baking sheet on 400 for 8 minutes; I melted a 1/4 cup brown sugar and 1 Tbs. unsalted butter in a small skillet and brushed that glaze over the cake and it's crack, than sprinkled toasted coconut over that. Once the cake was 2/3 cooled, I was able to gently press the sides together and they held perfectly. This cake definitely makes the rotation from hear on out!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 30, 2009
Doesn't get better than this! Can't add coconut because my hubby would revolt.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 21, 2009
I love this recipe, I make this cake a lot.
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Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 20, 2009
Wow! Great, excellent - the birthday boy loved it and this is his favorite cake - so I was nervouse, but he loved it! Thanks for sharing!
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