Reviewed: Jul. 14, 2007

What a great recipe. I used crushed pineapple.

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Reviewed: Jul. 6, 2007

Sorry to go against so many rave reviews but...maybe I'm just not a big fan of pineapple upside down cake. This cake was just so-so to me. I don't think I'll make this one again.

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Jun. 26, 2007

WONDERFUL!

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kwgonzalez

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jun. 17, 2007

Absolutely AWESOME! We loved this recipe and it reminds me of the one my Mom used to make when I was growing up.

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OnEaglesWings927

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Reviewed: Jun. 17, 2007

Very good, not quite like my grandmother used to make, but comparable. Definitely follow other's advise and 1/2 the butter and brown sugar (you could probably use even less brown sugar depending on your taste)

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 13, 2007

I used chunk pineapple and more cherries! Beautiful and SOOOO delicious! A couple a friends said they want me to bake their birthday cakes! (months in advance!)

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Kristal

Cooking Level: Beginning

Home Town: El Monte, California, USA

Living In: Covina, California, USA

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Reviewed: Jun. 4, 2007

This was excellent - next time though, I will use less sugar and less butter; it was a little too rich & sweet for me. I did substitute apple sauce for some of the oil in the cake mix. Smells great while cooking; was a big hit in my house.

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JenCT

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Reviewed: May 22, 2007

this came out great! would totally make again. I used vanilla cake mix and substituted all the water for pineapple juice. I baked it in a 9X13 pan.

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Kelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 30, 2007

Very good cake. I put it in a 10 inch iron skillet and it cooked for 65 minutes. I think next time I will try it in a 9x13 to cut down on the cook time and so the top cake part won't get so brown. I used pineapple juice instead of water.

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kehn

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

I just made this this morning to bring with me to a picnic after an exercise class. (Yes, I know, not the healthiest choice for a dessert!) Each of the ladies took a second helping and asked me for the recipe! I chopped up the leftover fresh pineapple that I had grilled as a side dish last night in lieu of the canned variety. Because I did not have any pineapple juice to use in the cake mix, I used half water and half rum (~1/3 cup rum for a total of 2/3 c. liquid). This added a very nice "adult" flavor. I used a yellow cake mix and skipped the cherries. Next time I might add some pecans to the bottom before baking. Did require about an extra 10-15 minutes to bake.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 7, 2007

I ATE THE WHOLE CAKE MYSELF!!!! Just kidding, but I thought about it! I added a bit o cinnamon in the mix like another poster and sprinkled a light layer of coconut on the "bottom/top" with the pineapple rings. I used my trusty 12 inch GRIZWOLD iron skillet. (I love cooking with cast iron, especially cakes and breads, try it too for the BEST cornbread) This recipe is right on! The best Pineapple Upside-Down Cake ever! Now at all of our family get togethers, I'm the go to guy for the "secret recipe" P/A upside dwn cake! Thank you. I'll add a pic of our next one. Cya, m

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Miketheday

Cooking Level: Intermediate

Living In: New Haven, Indiana, USA

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Reviewed: Apr. 4, 2007

After reading the reviews about the cake not fitting, I put the recipe in 2 pans. I divided the butter & brown sugar into 1/3 and 2/3, and used 8" and 10" skillets. I cut the rings in half and arranged them 'pinwheel style'. the batter filled each pan about 2/3 full. At 350, the small one took 30 minutes, and the large one about 36. My friend was thrilled to take the small one home!

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JOANNEM602

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Reviewed: Mar. 25, 2007

This is by far the best Pineapple Upside Down Cake EVER!! My mom (who has baking for 40 years) said this is the best cake she's ever had. I didn't (and wouldn't) change a thing. Perfect!!

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BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 22, 2007

The most beautiful cake I've ever made! The cast iron really does add that "special something". I used a pineapple cake mix and juice from the pineapple rings in place of 1 cup of the water. Delicious! My guests loved every bite.

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Kate

Cooking Level: Professional

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 21, 2007

Absolutely delicious!

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JYOTILYNCH

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Reviewed: Mar. 16, 2007

Delicious! This was my first try at a pineapple upside-down cake. I used a 12 inch cast iron skillet. Also, when melting the butter I brought it up around the sides of the skillet just to make sure that nothing would stick. I took the advice of other reviewers and only used half the butter and reduced the brown sugar to one cup. I also added a little bit of rum to the butter/sugar mixture.

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Jennifer

Cooking Level: Intermediate

Living In: Westlake Village, California, USA

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Reviewed: Mar. 11, 2007

This is a great idea-using a cast iron skillett and cake mix. Looks fantastic and tastes as good as anything you can get in a bakery. I cut the sugar by 1/3 and the butter by half. I also used apple sauce in the cake mix instead of oil, and added pineapple juice. Used pineapple chunks and added dried apples and cranberries; then made a caramel sauce with butter and sugar, adding the fruit. It's still plenty sweet and buttery.

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