Great recipe! First time I attempted a pineapple upside down cake and we loved it! I am not a great baker, many failed dense baked goods in the past. I love that it used a box mix (I actually used Pillsbury white funfetti if you can believe it and it was still awesome!) and I did add a touch of coconut extract, just less than 1 teaspoon and it was delicious. I used all of the reserved juice which was just less than 1 cup so I had to add just a touch of water for the mix. I was worried it would be too pineappley and sweet, but it was great. I don't have cast iron, I just used my largest oven safe skillet, no sticking at all. I did cook it almost 45 minutes, used the toothpick test. Great presentation out of the pan with the dome shape and I flipped it out onto a large platter no problem. The brown sugar kind of carmelized at the bottom edge and was my favorite part, make sure to draw the butter up the sides of the pan and then put the sugar there too. When I make it next time I'll decrease the butter and probably the brown sugar too, it was almost mushy there was so much so I'm sure we won't miss those calories. Perhaps if you used a 13x9 pan you would need more to create a nice thick layer though since you have more surface area on the bottom. Definitely keeping this recipe and at least I know I can do this cake right!
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Great recipe! First time I attempted a pineapple upside down cake and we loved it! I am not a...