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

Reviewer:

Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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

Reviewed: Mar. 28, 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!

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

Reviewer:

momma b

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

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!

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

Reviewer:

penacolada

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

Reviewed: Mar. 18, 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!!

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

Reviewer:

shayshay27

Cooking Level: Intermediate

Home Town: Needville, Texas, USA

Living In: Kennesaw, Georgia, USA

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

Reviewed: Mar. 14, 2009

the cake is great and when u take it out of the oven it does not stick

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

Reviewer:

sammy

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

Reviewed: Mar. 14, 2009

beautiful cake tatses great too! thank you for the recipe

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

Reviewer:

ilovecooking

Cooking Level: Expert

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

Reviewed: Feb. 19, 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!!

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

Reviewer:

Emmaline Cecile

Cooking Level: Intermediate

Living In: Brimfield, Massachusetts, USA

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

Reviewed: Feb. 3, 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!!

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

Reviewer:

What's Cookin'

Cooking Level: Intermediate

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

Reviewed: Jan. 29, 2009

Doesn't get better than this! Can't add coconut because my hubby would revolt.

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

Reviewer:

C Rae

Cooking Level: Expert

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

Reviewed: Jan. 20, 2009

I love this recipe, I make this cake a lot.

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

Reviewer:

Carrie

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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

Reviewed: Jan. 19, 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!

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

Reviewer:

camille

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

Reviewed: Jan. 8, 2009

This was the first pineapple Upside down cake I ever made and it turned out awesome. I did read the reviews and used the golden butter cake as well as only half of the coconut. I also started to check it after 25 minutes in the oven and it was done in about 30. It could not have tasted better. I was disappointed to see that some people thought this recipe was a disaster and I am glad I tried it. We will make it again for sure! By the way, it tastes best when it is still warm out of the oven :)

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

Reviewer:

MommyMakesIt

Cooking Level: Intermediate

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

Reviewed: Jan. 6, 2009

I made this in a 9X13 pan and needed an entire 20 oz can of sliced pineapple to cover the pan. I omitted the crushed pineapple and coconut only because I didn't have any. I baked it for 50 minutes and immediately flipped it and it was perfect! In the future I will use crushed pineapple in place of the slices because it would just be easier to cut and eat (although the slices do make it pretty). Also, I thought the cherries were overwhelming but my mom loved them so it's just personal preference. Overall great cake!!

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

Reviewer:

Missy

Cooking Level: Intermediate

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

Reviewed: Jan. 5, 2009

My brother said this about this recipe: "I think that this cake is the best pineapple upside down cake that I have ever eaten, and I know pineapple upside down cake." Other members of the family thought this recipe was great also. Thank you, our dessert contribution was a hit.

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

Reviewer:

mrperez13

Cooking Level: Expert

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

Reviewed: Dec. 31, 2008

I made this recipe for New Years Eve!! Turned out GREAT & DELICIOUS!! just a few changes I made to it.. I used Pineapple Flavor Cake Mix, Coconut flakes I put it w the crush pineapple, the only bad thing of this was tht my top layer bread 2 pineapples got stuck to the baking dish, maybe I took a bit long with the bottom layer to take it out..but overall the taste was GREAT!! every one loved the BREAD!!! I WILL BAKE THIS BREAD AGAIN IN THE FUTURE!!!

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

Reviewer:

annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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

Reviewed: Dec. 30, 2008

I have made this cake twice...first time was very beautiful. The second I took it out of the pan to early and it spread open around the pineapples...be sure to cool it but not to long! I haven't actually tasted the cake, but I have been told they are great!!

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

Reviewer:

CasperATX

Living In: Elgin, Texas, USA

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

Reviewed: Dec. 29, 2008

This cake is terrific!!! I made it for my sister's birthday and it came out absolutely great. My dad who is not a fan of cakes went back for a second piece! The only changes I made was I used the Philsbury super moist yellow butter cake mix. It came out very moist and delicious. Next time I will cut the coconut down by half, because I dont think all that much is needed. I will surely make this again and again!! thanks!

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