Recipe by Anne
"This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful."
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1 1/2 cups
1 (20 ounce) can
1 (18.25 ounce) package
white cake mix
I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist was to mix 1 tsp. cinnamon to brown sugar before I spread over the butter and I also added 1/4 cup shredded coconut after I layered the cherries and pineapples. It came out great and my husband could not wait for it to cool! He pleaded for a piece before it had solidified. He said " Damn babe this is good" his highest rating :). So thanks Anne, hope I can repay you.
I made this for our family doctor as a thank you for his extraordinary care and compassion, he loved it, wanted to run away with me-hahahha.
10/02/2005-For gifts, I now use both rings and crushed pineapple and place cherries in each ring and in gaps. Cake is gorgeous this way and each ring is a slice. I bake in two cake pans to make two cakes-one to give and one to keep.11/06-New Twist, we soak the drained crushed AND ring pineapple in RUM, drain and then use. OMG :)
I had some problems with this recipe. First off, how big of an iron skillet has everyone got!?! Mine is 9" and I had enough cake batter to make nearly a dozen cupcakes after I'd put what I needed into the upside-down cake. I was glad I followed another reviewer's suggestion to put a cookie sheet under the cake while it baked because butter and sugar bubbled up and over the edges and would have been a mess in the oven. When I flipped the cake over onto my platter, there was a crust of still crystalized brown sugar all over the top, it never dissolved, so I think the amount of brown sugar called for is too much (and I only used 1 cup!). The cake mix makes it too sweet also. All in all, it was edible, but I think I'll keep looking.
Made this in a 9x13 pan and it came out looking so impressive! My family said it not only looked better than the ones in the bakery...it tasted a million times better! I used a yellow cake mix since that's what I had on hand and it was awesome.
Yum! I used a Duncan Hines Pineapple Surpreme instead of white cake and subbed the juice for the water and OMG. Make SURE you make it in a cast iron pot. It makes a BEAUTIFUL cake... and it was wonderful! My family wants this again already, I just made it 3 days ago!!!
I do not have an iron skillet, so I made it in a regular 9 by 13 cake pan and it was fantastic.
Excellent basic recipe. I did not have an iron skillet so I used a 9x13 baking pan. Instead of sliced pineapples I used crushed pineapples then placed cherries on the pineapples. This was the first time I ever tried to make a pineapple upside down cake and it was great! A lot easier than I thought it would be.
Thank you for this recipe.
I just made this this morning to bring with me to a picnic after an exercise class. (Yes, I know, not the healthiest choice for a dessert!) Each of the ladies took a second helping and asked me for the recipe! I chopped up the leftover fresh pineapple that I had grilled as a side dish last night in lieu of the canned variety. Because I did not have any pineapple juice to use in the cake mix, I used half water and half rum (~1/3 cup rum for a total of 2/3 c. liquid). This added a very nice "adult" flavor. I used a yellow cake mix and skipped the cherries. Next time I might add some pecans to the bottom before baking. Did require about an extra 10-15 minutes to bake.
Wow...this is GREAT! So easy ! I used a 13 inch Cast Iron skillet, (well seasoned) to prevent sticking. The cake came out about 2 inches thick. I increased butter to 1-1/4 sticks and used all pineapple juice to substitute the water. My son and his friends devoured this cake. Making two, next time. A keeper for sure. Thanks Anne.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside-Down Cake VII
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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