The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2009
wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2009
This was very easy to make. I added shreaded pineapple to the batter. My family loved it. Needless to say it went fast. I plan on making this again soon. Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
Everyone loved it! My first try making it. It did stick to the bottom of the pan, but I was able to pull it off.
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Photo by Gibby

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2009
I recommend all starting cake makers to use this as a standard cake desert reciope it is so easy and almost foolproof using a mix just never let cake sit and cool before upsy downzing it,let sit no longer than 5 minutes. your loved ones will think you are a graet baker with this recipe when we all know different.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 19, 2009
Perfect!!! Came out great! Beautiful and soooo good! Added some vanilla to the cake batter but that was the only change I made.
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 16, 2009
I did not care for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2009
This turned out great and my spouse and I loved it. Maybe next tine I'll add more brown sugar
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 2, 2009
I don't know if it's something we did, or if others have the same problem, but the top layer fell apart after we inverted it. It was really good though, and we'll definitely make it again, just don't know if we'll try 2 layers next time or not.
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Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 21, 2009
I LOVE this recipe! I use all recipes as guidelines, here's how I changed this one up. I make one larger round cake, I have a great round cake pan that fits all of the batter into it. I add the crushed pineapple to the batter when making the cake mix. When I have everything added and mixed, minus the water/pineapple juice, I add enough pineapple juice to make it the right consistency. I then bake it for 50/60 minutes. My co-workers request this cake all the time! The rings/cherries on top make this cake look so professional, and it's so easy! I also have found pineapple cake mix in the store to make this cake especially pineapple-y!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 15, 2009
I just finished baking this cake.. I've never made a Pineapple Upside-Down Cake so I think it came out pretty good for a first time. Kudos to the simple recipe.. I followed one of the reviewers tips and was checking the cakes after about 25 minutes... ended up baking them for a total of 35 minutes and after putting the top layer on it started cracking!! A little peice fell off and I ate it and mmmmmm the cake is WONDERFUL!! Anyway, I put the pan back on the top layer because reveiwers were saying it stops the cracking so we'll see... But next time I think I'll bake them for the recommended 40-50 minutes...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 14, 2009
Made this for my 'coooking challenged' friend to give to her dad for his b-day. Went over so well she tried to make it herself and didn't have trouble at all.
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Photo by CarrieKA

Cooking Level: Expert

Home Town: White Lake, Michigan, USA
Living In: Waterford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
This cake is amazing. We have made it several times. its huge at christmas. If your having problems with it sticking we always use a silicon baking pan, that thing is soo awesome it never sticks and the cake just pops right out of the pan its perfect for all cakes. yoou can even take it out without letting it cool just flip it and lift it up. great cake. i also use some juice from the cherries or chop up some cherries and pineapple really small and add it to the mix. the flavor is unbelievable. thanks for sharing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 30, 2009
I love this cake! I've made it four or five times already. I am generous with the buttering of the pans to prevent sticking. I also use extra crushed pineapple and chopped cherries on the second layer. I use either Pillsbury or Duncan Hines Butter cake mix and use the pineapple juice from the cans of pineapple instead of water in the mix. You only need to wait maybe 10 minutes after baking to flip the cakes out. It does help to put a pan on top of the cake like a hat to prevent cracking while the cake cools. Not only does this cake look amazing, but it tastes amazing too!
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Photo by Meg8556

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 26, 2009
Easy for me, a first time cake baker
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 25, 2009
AWESOME! I fixed this for the first time because a friend of mine was having a birthday and this is his favorite cake so I figured I would give it a shot! I decided to make two so my husband could be my guinea pig because I didn't want to give him a just "okay kinda cake" for his special day! I took some of the other bakers advice and used the pineapple cake mix. I only deviated from the recipe a little. I used the the juice from the cherries in addition to the juice from the pineapples to make up the "water" for the cake mix recipe - WOW! My husband ate a piece while it was still warm and made yummy sounds throughout the whole slice of cake AND gave me extra kisses for baking an extra one! LOL
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 15, 2009
Delicious
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Tia
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 9, 2009
I used a butter cake mix instead of yellow cake mix but followed everything else according to directions. It was good but there was not enough pineapple for my liking. Next time I will use the larger can of crushed pineapple to put on the bottom later and a little more brown sugar/butter mixture to coat the pans with.
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Photo by JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Tangy_Betta
Reviewed: Aug. 8, 2009
Delicious! I used Duncan Hines Moist Deluxe Butter Recipe Golden cake mix and margarine instead of butter. I only needed to bake the cakes for about 25 minutes, but my oven does tend to run hot. I only let the cakes cool for about five minutes before removing them because I was concerned about sticking and the cakes slid right out. To prevent cracking I wrapped the cake in foil because the cake pan held in too much heat and started to over-brown the cake. I also used a 15oz can of crushed pineapples (not all of it but almost), instead of just an 8oz. Other than that, I followed the recipe exactly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by alexanders804
Reviewed: Aug. 4, 2009
Awesome Recipie! Husband Loved it! Used, Duncan Hines Butter Golden Yellow cake mix and land o lakes butter. Only had to bake for 30 minutes. Let cool on racks for about 10 minutes (didn't want it to stick to pans) and placed on cake plate, placed pan back on top layer as another reviwer suggested to help reduce cracking for about 20 minutes. I then uncovered and let it sit out for another hour before placing in frig, husband wanted it cold!! Didn't use the coconut, but was still amazing!! Thanks, this one is going in the book!!
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Photo by alexanders804

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 2, 2009
Loved this recipe!! i have never made an upside down cake before , because I thought it would be to complicated. it was very simple to do and came out great!! will definately use again!!
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