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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Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: May 3, 2009

I have other recipes for this that I much prefer. It was alright but a little too sweet and bland.

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baldwicb

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Reviewed: Apr. 28, 2009

I used 9x11 pan it was super moist. I used dunkin Hines moist pineapple supreme cake. Make this for a birthday at work it was gone in 60 secs. Great easy recipe. Will try next with cast iron skillet.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

I baked this in a 9 x 13 pan and it turned out wonderful. Very easy to make and very tasty!

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Brittney

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Reviewed: Apr. 14, 2009

Beautiful cake. It was a little too "moist" for my taste - I think I like a dryer cake (go figure...). I did make it in a 9x13 pan - worked great. My husband and son absolutely loved it. They would rate it 5 stars ... That's all I've got! :o)

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Dottie

Home Town: Enid, Oklahoma, USA

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Reviewed: Apr. 12, 2009

Very good. used a 9x13 pan and pineapple juice for some of the liquid in the cake mix. Extremely moist and delicious. my 10yr old says its his new favorite!

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Erin

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Reviewed: Mar. 29, 2009

Used 2- 8” round pans, melted 3 tbsp butter in each in oven, sprinkled ¾ cup br sugar over each. Used pineapples for 1 cake, well drained peaches for the 2nd, each can 14 oz. Divided ½ yellow prepared cake mix between them, replacing water with pineapple juice and froze one cake. Next time I'll try applesauce instead of oil (ran out) and try halving br sugar as suggested by others. Cakes are beautiful, moist, sweet but not overly so. Have found though that you can easily cut sugar in half for most recipes without tasting a difference.

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aideen

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Reviewed: Mar. 29, 2009

Excellent! I did follow someone else's idea on letting it cook until it stopped jiggling - that took approximately 20 minutes more.

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BOO BOO

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Reviewed: Mar. 29, 2009

Wonderful! I followed the directions exactly, but forgot to turn on the oven! The pineapple did stick but it was easy to lift them from the pan to the cake.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Feb. 24, 2009

Delicious cake, exactly as written. (Also written exactly on the back of the pineapple can.) So good!

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shanagan

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

My fiance' is a huge fan of this cake. I use drained crushed pineapple because he likes the pineapple in every bite. I also use yellow cake mix sometimes if that is what I have on hand.

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LPAIGE2TEACH

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Henderson, North Carolina, USA

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Reviewed: Feb. 21, 2009

I just love this recipe. My husband requests it for his birthday and I don't mind because it is so easy to make. Instead of the white cake mix I use a French Vanilla and it is sooo good. I also replace the juice from the pineapple for the water. I have made this recipe several times and also have given it out to several people. I even bought a cast iron skillet for my son (and seasoned it) so he could make his own. He loves it too!

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Cindy H.

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Reviewed: Feb. 10, 2009

I loved this cake and so has everyone I've made it for. I substituted all the pineapple juice I had for the water (had to add some water to get the full amount of liquid the cake called for). The first time I made it, there was way too much batter for my size skillet. After the called-for cook time, my cake was still way too jiggly in the center. I turned the oven to 300 and continued cooking until the center cooked through. That worked! Next time I made it, I poured some of the batter into a 8" cake pan (with brown sugar and pineapples) and made a mini cake for my 11 year old and his friends. Very moist and delicious!

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Feb. 10, 2009

This Pineapple Upside-Down Cake is the best I have made hands down. I followed the directions exactly with the exception of using all of the pineapple juice for the liquid in the cake mix. I made this cake for my parent's anniversary and everyone raved over this cake. My father's only complaint that it was so good that he only got one piece. Guess what I am making this evening?

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Connie

Cooking Level: Expert

Home Town: Billings, Missouri, USA

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Pineapple Upside-Down Cake VII

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