Pineapple Upside-Down Cake VII Recipe Reviews - Allrecipes.com (Pg. 13)
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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Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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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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Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA
Living In: Elkton, Maryland, USA

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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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Cooking Level: Expert

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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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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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Cooking Level: Expert

Home Town: Bradenton, Florida, USA

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Reviewed: Mar. 18, 2011
Easy, perfect. Did use yellow cake like others
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Photo by 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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Photo by just for you

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 4, 2011
Very easy and delicious!! I used a yellow cake mix.. Thank you for the recipe :-)
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Photo by malissa

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, 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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Photo by Mommy bakes

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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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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Cooking Level: Beginning

Living In: Billings, Montana, USA

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Displaying results 121-130 (of 494) reviews

 
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