Pineapple Upside Down Cake from DOLE® Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Pattibakes
Reviewed: Aug. 21, 2014
I only had a 9x11 pan and no cherries but this came out perfect! I just used twice the butter and brown sugar to cover the pan!
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Cooking Level: Expert

Living In: Federal Way, Washington, USA

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Reviewed: Jul. 30, 2014
While it did take longer to bake than the recipe indicated, this was very easy and tasy!!!
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Photo by Candleraymond

Cooking Level: Intermediate

Home Town: Logan, Ohio, USA
Living In: Rockbridge, Ohio, USA

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Reviewed: Jul. 10, 2014
Just how my Mom always made it as a kid. Simple no fuss and tastes great. I do bake according to cake mix directions, so a little longer than the recipe states. Good.
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Home Town: Whitesville, New York, USA

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Photo by Sister Bridget
Reviewed: Mar. 3, 2014
I used this recipe years ago. I use 6 tbsp butter for a richer flavor. Around the pineapple rings I place crushed pineapple that is well drained. A small 8 oz can will do it. I made a 9 x 13 cake so I had to bake it for 35 minutes until the cake tester came out clean.
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Reviewed: Aug. 25, 2013
25-30 minutes isn't nearly long enough to make this cake. I took it out of the oven at the stated time and it was jiggling like jello. Having faith in this recipe, I proceeded to take it out of the pan after 5 minutes of cooling, and the cake fell apart. The center was completely uncooked. I won't be trying this recipe again. However, I believe if you keep it in the oven another 20 minutes, it would be fine.
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