Reviewed: Mar. 18, 2007

Everyone raved about this at my dinner party. They said it tasted like a Pina Colada cake! The only drawback I thought was that it needed to be gooey-er. Maybe next time I will add mroe brown sugar. other than that....no complaints!

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Mar. 14, 2007

Great recipe. Very easy to make. At the suggestion of another review, I used Golden Butter Cake mix rather than plain yellow. I also left out the coconut (not a huge fan). Recipe came out perfectly. I did think the cooking time was a little long; I took mine out at about 35 minutes. Wife loves it... will definitely make again.

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CLIFTONJS

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Reviewed: Feb. 27, 2007

I really liked this recipe. Instead of two pans I used one big pan and added alittle more pineapple and coconut. My boyfriend loved it so much that it was gone in 3 days. He said it was just like his grandmothers. Thanks for the recipe..

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J.I.

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Reviewed: Feb. 26, 2007

My family named my cake the ugly upside down cake. It was moist and delicious but boy was it ugly. It looked like it got hit by a car. I don't blame the recipe because I hate to bake. I love to cook but hate to bake. SouthJersey Joy

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JOYGAFF

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Reviewed: Feb. 19, 2007

It was great it turned out well. Will make many more times

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Serena

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Reviewed: Feb. 10, 2007

This would have been 5 star if I didnt tweek the 2nd time around. First off, Golden Butter Cake mix, instead of plain yellow changes this from being just ok, to incredible. The amount of liquid needed for Golden Butter is also the perfect amt. for what you get out of the pinapple cans. 2nd, the cooking time is way too long. I'd start checking this after 25 min, as over cooking is one of the main reasons it cracks/falls apart when taking out of the pans. I have yet to throw out any of the left-overs on this cake, as the whole thing ALWAYS gets eaten!

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natsmom

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

Easy recipe to please everyone. I've noticed that even those who don't get much of a thrill over sweets will love a slice of pineapple upside-down cake. What's great about this recipe is it looks like you went through a lot of trouble to make it but it actually couldn't be easier.

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Annette P.

Cooking Level: Expert

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Reviewed: Dec. 6, 2006

Very quick and easy! Displays and tastes amazing!

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FLIPHUNNY

Cooking Level: Beginning

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Reviewed: Nov. 28, 2006

It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. Not going to make it again.

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DIEM

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Reviewed: Nov. 17, 2006

HUGE hit at work. Very sweet!

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Lauren

Cooking Level: Intermediate

Home Town: Camp Hill, Pennsylvania, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Nov. 13, 2006

Great recipe, I used it for a birthday gift and have gotten repeat requests for it.

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Rhonda

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Reviewed: Nov. 6, 2006

I just took the cake out of the oven. I haven't tried it yet but wanted to make a few suggstions.Really grease the pan. I had trouble removing the cakes so they did crack. Start checking for doneness at 30 minutes. The receipe calls fourty minutes- it will be too dry. I can't wait to taste it tonight. If it tastes good I'll try to make it again so it looks pretty!

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tree

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2006

I made this cake yesterday and it was superb !!! moist and delicious...I cut the rounded tops off both cakes and had no problem inverting them ...no cracking or falling apart they looked beautiful...everyone loved it..

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jewdee1950

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Reviewed: Oct. 15, 2006

I made this a few nights ago and will be making it again for my mother tonight..she loved the addition of a second layer with even more pineapple. It was super moist and delicious. The only problem i had was flipping the top layer but its all about practice. Thanks!

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mcs1347

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Oct. 9, 2006

A good, moist cake, but very difficult to make it look good! Having the two layers makes the top layer crack very easily, so this one will take a little more practice. A good family-gathering cake though. Thanks!

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Adrienef

Cooking Level: Beginning

Home Town: Sitka, Alaska, USA

Living In: Abbeville, South Carolina, USA

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Reviewed: Sep. 1, 2006

My husband and I had a craving for cake tonight so I went looking for an easy recipe using items I had in my pantry. I used white cake mix in place of yellow. I didn't use coconut or cherries as I didn't have them on hand; and I substited the can of pineapple rings for 1 can of mandarin oranges, along with the 1 can of crushed pineapple. Baked in a well buttered 9x13 inch pan for 45 minutes. Very easy and very good!

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JC Perez

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Aug. 23, 2006

Finally a pineapple upside-down cake that turned out! I was impressed with how simple this was to make. I omitted the cherries and the coconut and I used a can of crushed pineapple in place of the rings. The cake was very moist and not too sweet.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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Reviewed: Aug. 18, 2006

I made this for my dads office people, dad said it was a big hit and not to lose this recipe. thank you All Recipes!!!

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LORIM

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Reviewed: Jul. 30, 2006

I made this for a family gathering and it disappeared. For the liquid in the cake batter, I used pineapple juice, but I only got a cup of juice out of the cans of pineapple. So, I used coconut rum to make up for the rest of the liquid. It went over very well. Very easy to make too.

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