Reviewed: Feb. 5, 2009

This makes a large cake. Made it this morning...lol...all gone tonight! The kind of dessert you can't stop eating.To "H" with the calories ! Yum & Thank you !

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linda3306

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Reviewed: Feb. 3, 2009

This is a great recipe! I didn't have a cast iron skillet so I used the regular 9x13 pan. I also used the Duncan Hines pineapple cake mix. It came out looking so good. I thought it was too pretty to eat! I will definitely make this again.

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PB

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 21, 2009

This is so yummy. I've made it a few times and it's so simple. I also make the cakes in mini bundt pans - the pineapple and cherry fit at the bottom of the pan perfectly and it looks nice when done.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Jan. 19, 2009

Good for mid week dessert. Thanks!

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DIVAMOMMIE

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

I made this recipe for company one night--it was great! I actually used less sugar than it called for (1 cup), and everyone talked about how great it was. More of that cake disappeared than I expected! :-)

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Christina S.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Jan. 9, 2009

This was great! I followed it to the T and it came out perfect...every time!

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AYENDA

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 7, 2009

This is how I always have made pineapple upside down cake; in the cast iron skillet is a must. The only thing I change is I add some slivered almonds with the butter and brown sugar mix. Just adds a little something extra. Yum!

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Jeanneb2000

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 6, 2009

My husband and I love this cake. The only changes I made is using pineapple tidbits instead of slices (I didn't have any slices the first time I made it and have just continued to use the tidbits in subsequent cakes) and I bake it in a 9x13-inch pan. I also use the juice from the pineapple in the cake mix as suggested by other reviewers. I have made it several times and it never fails to please!

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Reddiered

Cooking Level: Intermediate

Home Town: Florence, Oregon, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 2, 2009

This cake was delicious!

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Pendragon

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Reviewed: Jan. 2, 2009

What a great recipe! It was very, very easy and turned out just beautiful. I think next time i will use a yellow cake mix like others suggested but even with the white one it was delicious! Thanks!

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sweetpeapatti

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 28, 2008

I used other reviewer recommendations and subbed all the pineapple for water. I used a butter cake mix, it tasted great. It had almost to much moisture though from the butter and fruit. Next time the only change I think I'll make is use a cake mix that doesn't require quite so much liquid as the fruit and brown sugar add more then enough.

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tinagail

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

I decided to go with a 9x13 pan instead of the iron skillet and I also drained the pineapple juice into the batter as suggested by other users. It turned out really well, although I might use more brown sugar next time. I think that had to do with it being in the pan instead of the skillet though.

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Jen McB

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Reviewed: Dec. 22, 2008

Great recipe. It so easy. I don't use a skillet, I use an 13x9 pan. I also sprinkle cinnamon and nutmeg on top of the pinapples before adding the cake on top.

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Denise

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Reviewed: Dec. 21, 2008

This was so easy and I couldn't believe how delish it was! I used 1 cup of the pineapple juice, replacing some of the water called for on the box recipe. I also used yellow cake mix. Melted the unsalted butter in a 9x13 glass dish, sprinkled the brown sugar, and proceeded as directed. This was really good!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Dec. 16, 2008

I made one of these for Thanksgiving. It was soooo good! Everyone said it was the best they had ever had. I thought that was impressive being that most of them were experienced bakers. I have been asked to make this again to bring to our Christmas gathering.

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Ashley Clift

Cooking Level: Intermediate

Home Town: Lakeport, Florida, USA

Living In: Cleveland, Tennessee, USA

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Reviewed: Dec. 14, 2008

All I can say it's excellant YUMMY

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NanaRodick60

Cooking Level: Expert

Living In: Quakake, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

I had never had a double layer pineapple upside down cake before and this was F-A-B-O-L-O-U-S! I made it for a familyget together and it was a hit.I did not have airon skillet so I used 2 9-inch cake pans. I doubled the butter and used a bit of cooking spray like another cook had suggeted. It released well from the pans with no problems

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DES717

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

This only gets 3 stars because it wasn't a genuine pineapple upside down cake. There was also way too much batter for a cast iron skillet. I had to throw out the extra batter because if I would have used all of it, the batter would have overflowed in the oven. I don't have a 9x13 cast iron skillet, which is what you would need for this recipe or a 9x13 Pyrex dish. It was way too cake-like and not how pineapple upside down cake should be.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Nov. 28, 2008

Can we get 6 stars?!?!!! I made this for Thanksgiving and it was AMAZING!! Part of the beauty of this recipe is the simplicity. It was the single most talked about dessert at TG and there were at least 5 other options! I did what a couple of others did and used the juice from the pineapple slices instead of the water in the cake batter. Also, I didn't have an iron skillet so I made mine in a glass 13x9 dish (it had to cook a little longer than the box directions, but just test with a toothpick). It came out moist and so freakin' yummy I don't know what else to say. Make this recipe!! NOW!!

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MrsTNM

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

Great and easy to follow recipe..Only thing I did different was added only 1 cup brown sugar , I reserved the pineapple juice to use in the cake instead of water, and I baked in a cast iron skillet.

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BethAnn

Cooking Level: Professional

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Pineapple Upside-Down Cake VII

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