This recipe is FANTASTIC!! I made this cake for a Luau and there was not a piece left!! The flavor that the juice adds to the cake is great!

Followed this recipe exactly, using Allison's recommendation on cake mix. I baked it in a 13x9 pan. Coated most of it with real butter, then sprayed butter flavor cooking spray in the corners. Layered the sliced pineapples. Next time I'll use 2 cans and have some left over for other uses. I filled in the gaps with extra cherries and spoonfuls of the crushed pineapple. At this point I remembered the coconut...so I layered it next, then about half the batter, then the rest of the the crushed, and then the rest of the batter. Baked for 40 minutes...golden brown and absolutely moist and delicious and perfect. I let it cool in the pan for about an hour, and it slid right out when I inverted it. Beautiful. Thank you!

I brought this cake into work and it got excellent reviews. I chopped up all the remaining cherries and added them to the pan with the crushed pineapple. The only thing I will do differently next time is double the amount of crushed pineapple that goes between the layers. More is always better.

Great recipe. My dad always request this for special occasions. I add extra coconut and chopped cherries on the bottom layer. (I also add about 1/2 cup of coconut in with the cake batter.) This is really a tasty and pretty cake!

From the prensation of the cake it look very tasty.I did indeed had to cut a piece of this flavorful cake even though it's apart of my Husband father day gift.OK i didn't have alot of pineapple juice,so i used 1/2 cup pineapple juice and 1 cup sour cream.I didn't have any coconut so i just used the brown sugar. i used butter instead of oil I'm pretty sure i didn't used 1/4 butter so i just rub my pan with softened butter.And i used a bundt pan,I half the brown sugar and the pineapple.1st i put the brown sugar in the pan in then the pineapple ,I poured the batter over it and then i repeated the process.I also used a pinepple cake mix in i used 1 tsp of coconut extract.Since i didn't have any coconut this was a very moist cake and you can't tell it's a box cake Now that's what's happening

i have baked this cake using a coconut cake mix, everybody went crazy about the cake, it was gone in minutes :) i highly recommend you try this recipe!

Wasnt as good as expected. I only had one piece, didnt have a desire to go back for more

First time I have ever eaten or made a pineapple upside-down cake. I think I like it! I used a pineapple cake mix and substituted unsweetened applesauce for the oil to cut back on fat. Instead of using the juice from the canned pineapple I used some coconut water. It comes in a can like soda and is usually found in the ethnic foods aisle. It's the water from inside a coconut, NOT the thick coconut milk used in Thai cooking. The combination of pineapple and coconut is great, reminds me of a pina colada. I also used 1/4 cup dark rum mixed with the 3/4 cup coconut water for a little kick. I think next time I make this cake I will use the pineapple juice, more rum and less coconut water. I would also toast the shredded coconut before using it in the recipe and increase the amount since I love coconut! I'd also increase the brown sugar so there would be more of the syrupy crunchy crust it forms when baking. Overall this is a great recipe because you can increase or decrease the pineapple and coconut flavors to your liking!

love love love this cake i added 1 extra cup of brown surger with some butter and 1/2 cup more of the pineapple juice and i put a jello instant pudding in my cake mix and it was out of the world!

Absolutely wonderful!

very good. I did not use the crushed pineapples, instead made a 9X13 and used a large can of pineapple slices. Baked 40 minutes. The coconut was an excellent addition, who would have ever thought of that. Will make again.

This was quite good (though I think making the cake from scratch is a little better). I especially loved the addition of the coconut (I may even add a little more next time) and I really dislike coconut. I hate to be one of those cooks that gives everyone their advice, but I added a few things that my family really liked, so here they are: First, I melted 1/4 cup butter in EACH pan in the oven, then added 1/3 cup brown sugar to each and mixed before adding the pineapple, etc. Second, I whipped one pint of cream and added a small amount of crushed pineapple; I used this as a "filling" between the layers. It was great when sandwiched between two hot, oozing layers and supported the top layer so cracking was not an issue (I even transported it to my inlaws without any issues). I really thought these two additions put it over the top, of course, they didn't make it any healthier! :P

My family loved this recipe!! It's pretty easy to make and looks great! Best Pineapple Upside Down Cake we've had! This recipe is a keeper!

This was awesome, my hubby and I loved it!

Very good! It was enjoyed by the family (especially those who said they never had this dessert before and weren't sure they would like it.)

This recipe was very good. I did not make a layer cake, just made a 9 X 13 single layer cake. I like to keep things pretty simple. The cake was delicious with the pineapple juice. And, we really liked the coconut/brown sugar/pineapple ring combination. It carmalized nicely, and was very yummy. I did not use the crushed pineapple since I didn't make the layers, but I may try that when I make the cake for company. My husband took some to work and shared with his co-workers. He said it was a hit there as well.