Reviewed: Aug. 15, 2009

Delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tangy_Betta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alexanders804

Cooking Level: Expert

Living In: Greenville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kirsten

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

Very good easy recipie, would make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jaywo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

I have never made a pineapple upside down cake until now. I wanted something with more pineapple than just on top. This was sooooo good. I will continue to bake this one. Thank You so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

Very good! though i put the coconut down before the pineapple and it end up looking like i wished it would, so i would advise to put down the pineapple first. Also I used Duncan Hines Moist Golden cake, and it tasted a bit well, cake mixey. Next time I will definitely make the cake from scratch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

Two Very Important things To Remember .. 1- DO NOT FORGET Which Pan Has The TOP Layer In It. 2- Place Pineapple down before coconut layer. As you see in the photo, the pineapple tends to disappear. AWESOME Recipe However! -Hornblower

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hornblower

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Redondo Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

This was so easy & delicious. I made it for my book group & they loved it & had seconds. I made it in a 9x13 pan, used a 15oz can of pineapple slices instead of 8oz. (there were a few rings left over but the 8oz wouldn't have had enough rings or juice) the 8oz of crushed pineapple that the recipe called for & 4 Tbs of butter instead of 2 Tbs. I let it set 10 minutes then flipped it upside down & it came out perfect. It baked for about 40 minutes. It was very moist & yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

donna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Monkeybutter

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 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 :-)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

baker at heart

Cooking Level: Expert

Home Town: Benton, Kentucky, USA

Living In: Liberty, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TexasMelRose

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

Very good, only change I diced 1/4 c cherries and put w/crushed pineapple on the bottom layer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Delishuss

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ramoslove

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2009

this turned out pretty good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 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!

Was this review helpful? [ YES ]
2 users found this review helpful