Reviewed: Jan. 1, 2005

Excellent recipes..But I did not have enough sliced pineapple to cover the cake. There were only 4 pieces in the can. Anyway, the cake still tasted excellent..Next time I will just get an extra can of sliced pineapples and maybe a little more crushed pineapple, to make the middle a little thicker. :) Thanks!

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IBMISSY

Cooking Level: Expert

Living In: Torrington, Connecticut, USA

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Reviewed: Dec. 24, 2004

Everyone loved this and it brought back childhood memories for many. Thanks for the recipe!

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MARAH

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Reviewed: Nov. 4, 2004

Wow! I wasn't paying attention when I made this and accidentally doubled the butter. The cake was amazing! The butter at the bottom of each pan caramelized the pineapples. It was truly amazing. Definitely a keeper!

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DSANMARCO

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Reviewed: Oct. 20, 2004

Great cake! Using the pineapple juice instead of water adds a lot of flavor. I do suggest letting the top layer cool for longer than recommended because it may crack if still too warm when turned over.

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MALTESELADY

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Reviewed: Oct. 19, 2004

well, i tried for the 2-layer cake but, like many others, it didn't work! how do you land that 2nd layer perfectly on top of the 1st?? i could see how pretty it would've been, had it worked! it was still really good, but the cake part was a little bland (i did use the butter cake mix like others suggested). i think next time i'll do what my grandma did & and, after the layers are baked, poke holes in them and pour pineapple juice on top so that it seeps down into the cake. i did use more crushed pineapple than it called for, and more brown sugar too - wanted to be sure it had enough "glaze"! i will make again, but perhaps in a 9x13 dish! but then what the heck do you flip it out onto so you can see the pretty pineapple rings?? thanks, donna!

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 16, 2004

What a yum idea! A double Pineapple USD Cake? Genius, just like this recipe! Loves the coconut in it too. Too good for words!

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BEVROUSCH

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Reviewed: Oct. 2, 2004

This is easy and no one would ever know it has a box cake mix unless you tell them. I did use a 14 ounce can of both sliced and crushed pineapple instead of the 8 for I'm always afrade of not having enought topping. I'm glad I did for the smaller size would of made for a very thin layer. I first made this over an year ago and just getting around to rating it. I have made this at least 5 times and it turns out great everytime.

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Tonya

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 2, 2004

A pineapple cake that is to die for!!! This is a soooo easy recipe to make and the results are fabulous! Just remember which pan has the pineapple rings in it. Another way to prevent round cakes (Or any others, for that matter) from rising alot in the middle, take damp tea towels and wrap around the pans. The cake will come out very level. But use a oven mitt to remove them steamy tea towels! ;o)

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Aug. 13, 2004

This is a pretty good recipe. I decided not to make it a layer cake, so I put it in a small sheet cake pan. I used 2 Jiffy yellow cake mixes. Turned out pretty good, except that I think I cooked it a little too long so it browned a little too much, so be careful about that. I cooked it about 35 minutes or so, but I might try about 30 next time. I ended using more pineapple then it calls for also. I might try substituting a little applesauce for something next time, or using a different cake mix. My kids love it!

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CHERIEO1

Cooking Level: Expert

Home Town: Eureka, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 19, 2004

This cake is fantastic! I used two 8-inch cake pans and it turned out great, too. I sprinkled some crushed pecans on top of the first layer and the second layer and it was really good. When I baked the yellow cake, I baked 5 minutes less than what it was written on the box and it turned out to be more moist! Also, instead of using two 8 oz pineapple cans, I just got a can of 20oz pineapple slices. I put 5 rings on one pan, and I crushed the rest of the rings and put that on the other pan. Worked great. I suggest this recipe to those who are the fan of pineapple upside down cake!

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ALWAYSFUN

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Reviewed: Jun. 12, 2004

This recipe is fantastic! I made it for a family function, and now I have requests to make it for other people so they can take it to their family functions!

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MELISSAAWILSONBASKET

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Reviewed: May 6, 2004

This is a very moist and easy cake to make. I made a few alterations to it. I used a 14 ounce can of sliced pineapple and a 14 ounce can of crushed. It turned out great.

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RJJOHNSON

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Reviewed: May 5, 2004

very good and very easy

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JLK21

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Reviewed: Apr. 12, 2004

I made this for Easter and it was simple and tasty enough (I'd probably give it 4 stars for taste alone) but looked horrendous - it is near impossible to get a two layer cake to be perfectly even and level, especially when it has no icing to cover up errors and you only have one shot at placing the top layer correctly - mine was slighlty lopsided and colapsed in the middle when we cut it. In the future, I will stick to one layer pineapple upsidedown cakes

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SHANGRILARCADIA

Cooking Level: Expert

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Reviewed: Mar. 29, 2004

I have always found upside down cakes boring but my father-in-law loves them. This was such an AWESOME cake. I used Duncan Hines pineapple cake mix. The 8oz can of pineapple rings left me about 3 rings short, bought the 20oz. can the next time. Thank you for the recipe, it has become a new favorite for my family.

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ROSELAMPHERE

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Reviewed: Feb. 23, 2004

Yum! This recipe is definitely a keeper! Like another person mentioned, I also added vanilla pudding mix to the batter, and I found that a smaller jar of cherries is all that is needed. I like the ideas some had of using pecans if you're not a huge coconut fan. What an AWESOME cake this is!!

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hockeymom

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 18, 2004

I made this for my hubby on Valentine's Day. It was my first time making pineapple upside-down cake. It turned out great. It was even better the next day. Then the day after that I had a piece & it was even better. I was expecting it to dry out but it seemed to moisten as the days went by. Yumm, Yumm!

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CORRINE1

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Reviewed: Jan. 27, 2004

Thank you for posting this wonderful recipe! PUD is my fiancee's favorite cake and I made it for him his birthday...he LOVED it! Said it was better than his mom's :o...Now, THERE'S a compliment I don't get paid very often!! ;)

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I Heart Spain

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Reviewed: Jan. 22, 2004

Loved it. Great presentation when using sliced pineapple pieces for the top half and each piece has a cherry in the center. It really looked beautiful. Taste is ok, i expected a little more pineapply taste. Will try to add more pineapple juice next time.

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LEBMAMA

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Reviewed: Dec. 31, 2003

This recipe is awesome! I have never ever made a PUD cake before, and it turned out perfectly. Don't be afraid of making it double-stacked, either. It really isn't too difficult, and it looks absolutely stunning! A few tips: Make sure that the pans are well buttered, to only use a butter recipe yellow cake mix, and to only use 9 inch round cake pans (otherwise the pineapple slices don't fit right). I also added a bit of cream to get rid of the cake mix taste. Since I was making this for a Christmas party, I omitted the coconut (too summery), and instead added chopped pecans in the spaces between the pineapple slices. Lastly, If you don't have enough juice leftover, just top off what you have with plain, old, unsweetened pineapple juice. Oh yeah. One last thing ... I also added rum flavored extract to the cake mix.

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