Reviewed: Oct. 14, 2008

I added only 1/4 cup of the coconut instead of the full 1/2 cup. The people who hate coconut still said it would have tasted better without. My cake also cracked open on the top, even though I left the cake pan on it until it cooled. It is an okay recipe overall, but I think next time I will just make a one layer pinneapple upside-down cake.

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

Reviewer:

Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: Wrightsville, Pennsylvania, USA

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

Reviewed: Oct. 1, 2008

this was sooooo good! i made this then brought it over to my friends house and evryone loved it, even a person who didnt like pineapple! i cant wait to make it again

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

Reviewer:

The Ninja Chef

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

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

Reviewed: Sep. 30, 2008

This cake was great. I'm not usually a cake person, but this one came out so moist and delicious. The coconut really added something special. I did use golden butter cake instead of the yellow cake. Will definitely make again. Thanks for the recipe!

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

Reviewer:

TaraP

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

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

Reviewed: Sep. 29, 2008

This cake is so easy to make & delicious!!! Thumbs Up!!

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

Reviewer:

Cleo Brinson

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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

Reviewed: Sep. 25, 2008

I have made this recipe twice and it is a BIG hit! I omit the coconut as I'm not a fan. I took the advice and used Pillsbury Supreme Moist Yellow Cake mix. The cake is always so moist!

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

Reviewer:

SarahStar

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

Reviewed: Sep. 22, 2008

This was sooooo delicious. It was very moist and certainly didn't take long to vanish in my home. I used a 8x11 pan, so when baking, I needed to bake it just a little longer, but I used a glass pan and reduced the cooking temperature to 325. I will add this to one of our family favorites. Thanks for the recipe!

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

Reviewer:

Diane B

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

Reviewed: Sep. 18, 2008

Where do I start...well the tast is there; it is tasty. The moisture is there; BUT it has barely risen...don't know if that was supposed to happen; inverting it was plain painful! It fell apart. I was preparing to ice this cake (to serve to my daughter as her birthday cake as she absolutely loves pineapple) but thought, why bother...I am on my way to the supermarket to buy additional ingredients to make a different cake. Sorry but I am a little frustrated! I followed this recipe exactly and cannot see where I may have gone wrong. I will not make this again :-( As a matter of fact I have deleted it from my recipe box...Sorry!

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

Reviewer:

Vicky

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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

Reviewed: Sep. 16, 2008

I don't really care for pineapple upside-down cake, but a friend asked me to make one for an office party. This was very easy and it came out great. I didn't use coconut and I used cooking spray instead of the butter. I highly recommend the butter. I almost had a disaster getting the cakes to come out without tearing them up. Everyone loved the cake and commented on how moist it was.

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

Reviewer:

Kelly W.

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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

Reviewed: Aug. 20, 2008

Easy to make and I used what ever canned fruit I had. Good quick evening dessert.

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

Reviewer:

BeckaMax

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Medicine Hat, Alberta, Canada

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

Reviewed: Aug. 3, 2008

AWESOME! I couldn't stop eating it myself. My family loved it as well. The only thing I did differently was add 2 8oz cans of crushed pineapple for the middle layer, only because it seemed a little thin and we love pineapple! So that added the perfect touch to an already fantastic recipe!

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

Reviewer:

luv2cook

Cooking Level: Expert

Living In: Chandler, Arizona, USA

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

Reviewed: Jul. 28, 2008

Was anyone else confused by the instructions to butter the pans with all that butter, or are you supposed to melt the butter in the pan? I didn't know what to do with all that butter and I noticed some of you melted it. Was anyone else curious about that?

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

Reviewer:

Daylelynn

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

Reviewed: Jul. 27, 2008

This is so easy i dont use the coconut but its a winner every time

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

Reviewer:

williamnrionsmom

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

Reviewed: Jul. 19, 2008

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!

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

Reviewer:

Melissa R

Cooking Level: Intermediate

Living In: Muscatine, Iowa, USA

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

Reviewed: Jul. 6, 2008

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!

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

Reviewer:

Caraloopy

Cooking Level: Intermediate

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

Reviewed: Jun. 21, 2008

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.

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

Reviewer:

BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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

Reviewed: Jun. 15, 2008

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!

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

Reviewer:

Leslie

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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

Reviewed: Jun. 14, 2008

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

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

Reviewer:

Miami Nell

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Key Largo, Florida, USA

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

Reviewed: Jun. 13, 2008

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!

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

Reviewer:

Rawia

Cooking Level: Intermediate

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

Reviewed: Jun. 13, 2008

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

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

Reviewer:

sw333t

Cooking Level: Intermediate

Living In: Canberra, Australian Capital Territory, Australia

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

Reviewed: Jun. 13, 2008

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!

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