Reviewed: Apr. 10, 2011

This cake is dangerous...it is VERY yummy and VERY easy to make. I made it twice in one week, once for my family to test out and a second time for a women's group where it got rave reviews and requests for the recipe. My husband liked it a lot and wasn't excited to hear I was making it since he said it wasn't a favorite.

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Reviewer:

MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

Reviewed: Apr. 5, 2011

this was so good, whole family liked it. Instead of skillet, I used 9X13 pan, and a yellow cake mix. Will make again

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4 users found this review helpful

Reviewer:

MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

Reviewed: Mar. 30, 2011

I MAKE A SLIGHT TWIST TO THE RECIPE. INSTEAD OF REGULAR WHITE CAKE MIX I USED PINEAPPLE FLAVORED CAKE MIX. IT REALLY PUT AN NICE EXTRA PINEAPPLE TASTE TO THE CAKE. THANKS FOR THE RECIPE.

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Reviewer:

southern girl far from home

Cooking Level: Expert

Reviewed: Mar. 27, 2011

I felt guilty the entire time I was making this. My grandma's homemade pineapple upside-down cake is wonderful. However, after trying this one....it will be the one I always use. I used a butter-yellow cake mix and had enough pineapple juice to substitute for the entire liquid requirement. This was wonderful!!! Our trusty skillet is only a 10 1/2 inch, so I had some extra materials for 6 cupcakes. Wonderful!!

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3 users found this review helpful

Reviewer:

Jessie

Cooking Level: Intermediate

Reviewed: Mar. 21, 2011

The flavor of this cake was just what I was hoping for. It had great taste and was so easy to make. I used my cast iron skillet and followed directions exactly, the only thing was it took a lot longer to bake that the Box stated, almost 15 minutes longer. I toothpick tested it for doneness and it came out dry to the eye, but apparently even after the 10 minute wait before turning it out, it was still undone in the center. I'd recommend leaving it in until the center is totally set(not jiggly) and then 5 minutes past that.

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Reviewer:

taaahdah

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Reviewed: Mar. 18, 2011

Easy, perfect. Did use yellow cake like others

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Reviewer:

JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Mar. 16, 2011

What's not to love!

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Reviewer:

just for you

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 4, 2011

Very easy and delicious!! I used a yellow cake mix.. Thank you for the recipe :-)

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Reviewer:

malissa

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Feb. 19, 2011

I did mine in a 9" cake pan. I only made it a single layer, but used 3/4 of the batter. I had to increase the cook time by 18 min. It turned out great!!! Next time I think I'll add 1/2 c. coconut flakes, and 1 tabl. coconut extract to the mix. Yummy! Thanks for sharing:)

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Mommy bakes

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Feb. 17, 2011

Wonderful! I used a yellow cake mix and did need to bake it for about a 1/2 hour longer then the box called for (used a round, deep cake pan). It is moist and delicious - my husband loves it too. Thank you.

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3 users found this review helpful