Reviewed: Nov. 2, 2009

I recomend the iron skillet method it is so much easier and less dishes and they do bake better than other materials,also cornbread does it good as well.I use a yellow mixmelt butter ainskillet over very low heat while getting batter treadyt sprinkle brown sugar over ther melted not hot butter still melted thoughtI never bothered with the chertries , but wonder if walnuts would be good in this cake?I am using fresh opineapple in the one i am making after this review of recipes,so we shall see, u will use not from concentrate dole pineapple juice as the liquid replaceing water entirely. what abot a little rum in this cake? ui was thinking of putting it in with the butter abd hoping alchohol would burn off and most rum would evapoarte just leaving the flavor as my husband is an alchoholic and needs this rum boost as he been dry for 12 years.

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natasha376

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Reviewed: Oct. 27, 2009

I don't have an iron skillet so i used regular cake pan .I followed the recipe exactly, the taste was great but my only problem was the recipe didn't mention to use light brown sugar and i used what i'd dark brown sugar and after took it out of oven and turned it upside down it was really dark not burned ,plus i added a tsp of cinnamon as one of the reviewers mentioned which cause it to be more dark, you need to use light brown sugar for this recipe so the beautiful golden color and arrangement of pineapple rings appear nicely.

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Dalia

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Reviewed: Sep. 24, 2009

This cake was moist and came out looking pretty too! Followed exactly!

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 20, 2009

I used all the pineapple juice from the can in place of most of the water. Delicious!

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Fetters

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Reviewed: Sep. 10, 2009

Very close to homemade....I used the pineapple juice from the can and added water to bring up to amount needed. I also added walnuts to the topping...The guys loved it....I may use a yellow cake mix next time!!!!

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Connie

Cooking Level: Expert

Living In: Santa Cruz, California, USA

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Reviewed: Aug. 26, 2009

Simple and time tested. We make it this way every time. If it's not broken, DON"T FIX IT! This is the classic way to make it. You must use a cast iron skillet and the simple ingredients like she listed. Be careful changing it. Okay maybe yellow cake mix and a dash of vanilla but if you go and add coconut, blueberries,nuts or anything else, it might be good but it will be a different recipe and should get a different name. Some things your great Grandma simply had right all along.

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Farmrain

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Reviewed: Aug. 14, 2009

I made this a few times and everyone LOVES it,it doesn't last more than a day in my home. I made a few changes the second time I made it, I used yellow cake mix instead of white, I added coconut flakes after I put the cherries and I used more pinapple juice instead of water(I even added alittle extra) This is the BEST pineapple upside-down recipe!

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Davida

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Reviewed: Aug. 4, 2009

Loved it! I made this for a day at home, and the husband, son, and I gobbled it up in only two days! I probably won't make again soon unless I'm taking it somewhere, since I can't afford the added pounds :). It was delicious, and my 2 year old loved helping me make it, so it's EASY. Thanks so much!

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jltenorth

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Reviewed: Jul. 30, 2009

Pretty good. A little on the messy side and very moist. I'd make this again.

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Heather B

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

My husband, who doesn't like sweets very much, asked for a pineapple upside down cake yesterday. (YAY! I get to bake and NOT eat it all myself!) I had never baked a cake in a cast iron skillet before, and I must say it made the cake AMAZING!!! I think I'll try it with all of my cakes from now on! I made some minor changes, which I think made the cake incredibly moist. I used a white cake mix, but instead of following the box directions, I added three eggs, 1/2 c sour cream, 1/2 c vanilla yogurt, 1tsp vanilla, and 1/2 c veg. oil. I also added a small amount of pineapple juice (1/4-1/2 cup). The cake was SUPER moist and delicately browned in the skillet. It came out of the pan easily, too. (Hmm...mighta been all that butter!) I wasn't too fond of the gritty brown sugar topping. I love the idea of it, but it was a bit too much grit. Next time, I'll try sprinkling the brown sugar on to make sure I put on only a thin layer. 1.5 cups was too much and overpowered the pineapple flavor. I also didn't have fresh pineapple, so I used the canned, crushed variety. I wish I would have had two cans, though, as one can was definitely not enough. Overall, it's still a very delicious, incredibly moist cake!!!! I will definitely make it again!

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nealkel

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Reviewed: Jul. 24, 2009

I didn't have a skillet, so I used a 9x13 and used yellow cake mix. Let me tell you, I don't even like pineapple and this cake was FABULOUS! The friend I made it for had asked for a pineapple upside down cake and said it was better than he even expected.

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mmhmm

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Jul. 12, 2009

My mom and I made this cake this morning and it turned out fabulous!!!! We were shocked at how good looking it came out. We did modify it a bit by using the Dunkan Hines Pineapple Supreme cake mix instead of the White cake mix. It was excellent. Next time, I plan on cutting up pieces of the Maraschino cherries and adding it to the cake batter as well!

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VanessaMenina

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Reviewed: Jul. 12, 2009

Deelicious

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Jul. 5, 2009

Outstanding recipe I followed it to a tee used a No. 12 cast iron skillet which measures 13 inches across. everybody wanted the recipe.

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Jeffrey

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Reviewed: Jun. 22, 2009

Used pineapple cake mix, some of the pineapple juice in place of the some of the water for the mix, and made in a 9x13 pan. My dad loved it for Father's Day! I left it in the pan and turned it onto a platter right before serving. Very pretty and so tasty with the butter/brown sugar. A nice change of pace. Will make again...thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Jun. 6, 2009

This recipe is simple and delicious. My only suggestion, and believe me, it makes a world of difference, is that instead of using regular brown sugar; I used brown sugar cane. It comes in hard round balls. You can find this in any tropical, or latin grocery store. And also, scramble it, don't grind it fine. It is truly delicious. Use two and half cups instead of what the recipe calls. Thanks!

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artifact

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Reviewed: Jun. 1, 2009

I made this cake with a twist. I followed the recipe for the first cake and it was a synch and came right out of the cast iron pan and looked great. I did add a teaspoon to the cake batter for a bit more flavor though. I then put it into the freezer while baking a second cake minus the cherries and pineapple slices. I then put that cake into the freezer as well. I took a quart of vanilla bean ice cream and softened it up a bit. I used a spring pan that was the same size as the cast iron to make a 1” round ice cream filler. I placed the spring pan into a cold deep freezer to harden it back up again. I then took the second cake that was lacking the pineapple slices and cherries and placed it on my cake plate. I then took the ice cream round and put it on top of the cake. Too get the ice cream round freed from the bottom of the spring pan use some warn water in the sink to softened it up. Fill the sink with one inch and set it in it for a few seconds. Put the first layer with the ice cream back into the freezer for 30 minutes. Take the base cake and ice cream back out and place the completed layer with pineapple rings and cherries on top of the base. No need to smooth out the edges too much and put the cake back into the freezer. Make another batch of the brown sugar and butter glaze but bring it to a boil and add some cinnamon. Let it cool for a few minutes, I say about 5 is enough. Take the cake back out of the freezer and pour the glaze over the top of the cake. Place the ca

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samiam71

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Reviewed: May 25, 2009

this cake is GREAT! i just made it last night and it's all gone today - and there are only 4 of us in the house! i did make some changes to be somewhat more health conscience (is that possible with dessert??). i decreased the brown sugar 3/4 of a cup. i also decreased the butter to 1/4 cup. most cake mixes call for oil and i substituted apple sauce. did not lose anything in flavour, moistness or fluffiness. the trick to this one is to mix it thoroughly after the addition of each egg. give it a 3 minute mix for each egg if need be. i washed dishes and cleaned the kitchen! the hardest part of this recipe was getting the cake out of the heavy cast iron pan. and even that wasn't too bad! absolutely a keeper recipe!

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HOTHEADED

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: May 13, 2009

This cake was so yummy! My first attempt at a pineapple upside down cake! The only thing I would change is to use only 1 cup of brown sugar or maybe even 3/4 cup-it was very sweet and we really like sweet in this house! I also only used 1/4 cup of butter in the bottom of the skillet. This was gone in two days and there are only 4 of us in the house! This is a keeper!

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VTmom

Cooking Level: Intermediate

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Reviewed: May 3, 2009

Very good. Mine took almost 10 more minutes to cook than the box said. Used yellow cake mix and pineapple juice from can. Didn't have cast iron skillet. Used 13x9 dish.

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