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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punkypower

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2006

Although it was ok I didn't think it was even close to being great

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2006

So unbelievably good. My mom who doesn't have much of a sweet tooth always requests this cake. It is very easy too make

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 3, 2006

Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while the oven was heating. Then, sprinkled the brown sugar, coconut, and a 20 oz can of drained crushed pineapple, and the drained marischino cherries over the melted butter. (I didn't use the sliced pineapple). When mixing the cake mix, I added 1/2 tsp. coconut extract, along with the pineapple juice. The baking time was a bit longer, due to pan size... about 35 minutes. The coconut extract flavor didn't "jump out", but gave the cake a nice, fresh, (not from a mix) taste. I'll definitely make this again.

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MANDT2

Cooking Level: Expert

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Reviewed: May 8, 2006

Wonderful cake...and very easy. I made it in the 9X13 pan and it also looked great!!! Big hit at my hubby's birthday last night!!

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DAVENNA

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Apr. 24, 2006

Tastes like pineapple upside down cake.

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Apr. 19, 2006

Absolutely delicious! I changed the pineapple ratio though. I used a 20 oz can of crushed pineapple and a 20 oz can of rings in a 9x13 pan (I LOVE pineapple). Omitted the butter and just sprinkled the brown sugar before the pineapple layer. I had MORE than enough pineapple juice from the cans and plenty of pineapple flavor. I used Duncan Hienz Golden Butter Cake...YUM! It's a keeper!!!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 28, 2006

Pretty & great tasting. Felt like recipe could have used a bit more filling.

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katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Mar. 27, 2006

This is the first pineapple upside down cake I made. It turned out perfect. So moist!

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Jamie0408

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 16, 2006

I converted to a 13x9 and doubled the sugar and butter for the topping. It was a good recipe, the cake wa super moist with the juice in it, but I wasn't as impressed by the entire thing as I thought I would be. Even though we all like it, we didn't love it, so I'll be trying a different recipe next time. A big plus though, it was super easy, so it would make a great potluck cake.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Mar. 1, 2006

Fabulous recipe! My first upside down cake. No problems at all. Used 8" round pans instead of 9". Used one ring of pineapple for the center and cut the other rings in half and arranged them around the center one. Wonderful!!

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Hillery

Cooking Level: Intermediate

Living In: Caribou, Maine, USA

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Reviewed: Feb. 10, 2006

This was a very easy cake to make, but did not wow me like I expected. The presentation was colorful, but the pineapple and cherry didn't stand out enough, and overall the cake was a bit dry. Also, the recipe calls for 1/4 cup butter, but I could not for the life of me figure out where this was supposed to go.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Jan. 29, 2006

My husbands favorite cake. I can finally make one. Thank you

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wh2gbs

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Reviewed: Jan. 11, 2006

I made this for my dad's birthday and he said it tasted just liked the one his Grandma used to make for him when he was a kid. Excellent. I drained the pineapple extra time, so I wouldn't have the falling apart problem and also put the cake pan over it as stated in previous review and it worked beautifully. Pretty cake.

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DANEILLESPOTSWOOD

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Reviewed: Dec. 25, 2005

I really loved how simple this recipe was, however I found that there was not enough pineapple for either layer, so next time I will double sliced and crushed pineapple. Also omitted the coconut and it didn't take away from the cake at all. Thanks!

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Michelle E.

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Reviewed: Nov. 22, 2005

Perfect and so yummy, everyone loved it and wanted more.

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MOONBEAUTY

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Reviewed: Oct. 25, 2005

This cake was delicious, but because it's so crumbly, the top layer broke in half despite the fact that I was VERY careful when placing it. Tasty, but messy.

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lohroffe

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2005

I tried this for one of my dinner parties and everyone simply loved it. One of the best that i have tried and the middle pineapple layer really adds a difference to the whole cake

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dylani

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