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Pineapple Upside-Down Cake II

Reviewed: Apr. 29, 2008
This was a great recipe! I used muffin tins greased with butter to make individual cakes. (This helps so you don't eat the whole thing at once). They were extremely tasty. Very buttery and moist. I did decrease the flour by 1/4 cup. I wanted to be sure they were not dry like some other cake recipes I've tried. The next day I reheated for a few seconds in the microwave and washed down with a cold glass o' milk. YUM!
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Simple White Cake

Reviewed: Sep. 25, 2007
This cake is very reminiscent of the cake portion of my mother's pineapple upside down cake. It was very dense, yet also a bit dry. I noticed a coconut taste to it despite having no coconut ingredients. It was not wholly unedibile, after all it was cake, but nothing too stellar about it. On a positive note it called for basic ingredients and was simple to make. Perhaps instead of the 1/2 cup of milk at the end it might do better with a cup of boiling water stirred in to give it extra moisture while remaining dense.
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