Pineapple Upside Down Cake from DOLE® Recipe Reviews - Allrecipes.com (Pg. 1)
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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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: 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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Photo by Alicia Coleman
Home Town: Whitesville, New York, 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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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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Photo by Heather Polum
Reviewed: Mar. 30, 2015
Would be five stars, but the cook time is off. It needs at least ten more minutes. I used a nine inch cake pan as well, but the taste is great and it looks beautiful.
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Photo by Heather Polum

Cooking Level: Expert

Home Town: East Hampton, New York, USA
Living In: Enid, Oklahoma, USA

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Reviewed: Jun. 23, 2015
I have made this several times now. You might give it more stars if you follow my advice. First, use fresh pineapple don't use canned pineapple, the difference is huge,the canned tastes " tin-ey". Next replace the water in the cake recipe with real pineapple juice. Replace the vegetable oil for coconut oil(liquefied). Also add your own high quality real vanilla extract to the batter. this will take your cake from good to great. I don't use marshino cherries,ick. You could use real cherries or just leave them out, it is still a pretty cake. A silicone bake pan makes it super easy. make sure you put it on a cookie sheet in the oven. Also it always takes me longer to bake then the stated time. Good Luck!
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Photo by Mikeal

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Portland, Oregon, USA


 
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