"Two layer pineapple upside down cake." — Donna
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1 (10 ounce) jar
maraschino cherries, drained
packed brown sugar
1 (8 ounce) can
sliced pineapple, drained with juice reserved
1 (8 ounce) can
crushed pineapple, drained with juice reserved
1 (18.25 ounce) package
yellow cake mix
I've made this cake several times now, always to rave reviews. A few notes:
- I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pineapple cake mixes. The pineapple cake mix gave a stronger pineapple flavor (of course), but I got the best/moistest cake out of the Pillsbury mix.
- I've had good luck with Land o Lakes Baking Butter...otherwise I use the ultra creamy variety.
- **Try the coconut!** It doesn't taste like you think it will. It adds SO much to the flavor/look of the cake!
- It's sometimes hard to gauge the baking time with this one...the toothpick test can be deceiving. Just keep an eye on it.
- Another reviewer suggested this and I always do it because it WORKS...after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour; this should take care of the cracking problem.
It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. Not going to make it again.
This was excellent!! I used a 9 x 13 glass pan put the pineapples, brown sugar, cherries, and butter on the bottom a little bit of the cake mix and then the crushed pineapple and the rest of the cake mix. I think it turned out awesome! Thanks alot
This would have been 5 star if I didnt tweek the 2nd time around. First off, Golden Butter Cake mix, instead of plain yellow changes this from being just ok, to incredible. The amount of liquid needed for Golden Butter is also the perfect amt. for what you get out of the pinapple cans. 2nd, the cooking time is way too long. I'd start checking this after 25 min, as over cooking is one of the main reasons it cracks/falls apart when taking out of the pans. I have yet to throw out any of the left-overs on this cake, as the whole thing ALWAYS gets eaten!
Great cake - my only complaint is that in the recipe instructions, it says to let the cake sit for 30 minutes after taking it out of the oven - BAD IDEA! The topping stuck to the pan when it cooled, and I ruined both layers when I removed them from the pans. It still tasted good, but didn't look all that pretty!
Great cake that tasted so much like my grandma's homemade one! I omitted the coconut because hers didn't have it, and it was just fine. Be careful not to shake the layer with the pineapple slices when you remove it because it breaks the cake. Thanks for the recipe!
Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while the oven was heating. Then, sprinkled the brown sugar, coconut, and a 20 oz can of drained crushed pineapple, and the drained marischino cherries over the melted butter. (I didn't use the sliced pineapple). When mixing the cake mix, I added 1/2 tsp. coconut extract, along with the pineapple juice. The baking time was a bit longer, due to pan size... about 35 minutes. The coconut extract flavor didn't "jump out", but gave the cake a nice, fresh, (not from a mix) taste. I'll definitely make this again.
I love pineapple so I decided to make this and it was wonderful! I took the advice of MomDad4Kiddies, and used a 9x13 pan. I decided to leave the coconut out. I layered the pineapples, brown sugar & cherries on the bottom, then half the cake mix, then crushed pineapple and last the rest of the cake mix. Very easy to make and tasted great! Thanks Donna.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside-Down Cake V
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 88
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