Reviewed: May 16, 2013

I loved this recipe. I used a 12" skillet and it cooked and came out perfect. The office loved it!

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Reviewed: Apr. 29, 2013

I made this cake today .... I used my bundt pan and it came out perfect ... was pretty to look at and tasted as good as it looked .. loved how simple it was ... someone suggested drying the pineapple & cherries to avoid cake being soggy ... I did not do that and my cake was not soggy ... very moist ... I will definitely make it again .. I used 1/2 cup of pineapple juice & the rest water ... hubby said very good (he's a man of few words lol)

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Charlene

Home Town: Yreka, California, USA

Reviewed: Apr. 27, 2013

I have made pineapple upside down cakes for years. The major problem with this recipe is that it calls for a cake mix that makes a 2-layer cake. I would suggest using a from scratch cake recipe for a yellow cake and cut it in half. If you want to use an iron skillet you only need a single layer cake. CLINT5324 has the right idea using a 9x13 pan with a 2 layer cake mix. My only other suggestion would be to add chopped pecans or walnuts to the pineapple on the bottom of the pan.

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tswhiskers

Reviewed: Apr. 19, 2013

I used the Pineapple Supreme cake mix and a combo of the drained pineapple juice and pineapple rum for the water. I use an 11 inch cast iron skillet and the presentation is always lovely. And it stays super moist, too!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

Reviewed: Apr. 2, 2013

I also used the pineapple juice in the cake mix, I used a 10 inch iron skillet and baked the cake for 33 minutes. It was great. The only thing I did different was to add 1/2 cup chopped pecans to the spaces between the pineapple. My husband loved it.

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JayKay

Reviewed: Mar. 31, 2013

I love this recipe because it is easy to make, and tastes great. I use 1 1/2 cans of sliced pineapple and substitute the liquid (water) in the cake recipe with the leftover pineapple juice (I use all the juice of 2 cans for one box cake mix). I also use all of the cherries in the cherry jar. Comes out excellent.

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DebsWebWorks

Cooking Level: Expert

Living In: Middle River, Maryland, USA

Reviewed: Mar. 26, 2013

This is basically the same recipe my grandmother always used, except she made her own cake from scratch. When you use a 9-inch iron skillet, it does rise above the skillet initially, but it sinks down when cooling. It's a 5-star recipe ANY day of the week!!!

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denise508

Reviewed: Mar. 26, 2013

I made this cake Sunday for a church supper and it was gone before any of the actual supper items were! I really loved doing it in my skillet, too. I felt just like a pioneer woman :) I used yellow cake instead of white and used the pineapple juice in place of water in the batter. I followed a previous reviewer's tip and filled in the gaps between the rings with crushed pineapple. It was so easy, looked so beautiful and came out better than I'd hoped, everything I hope for when trying a new recipe. Thank you!!

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amie.mccoy

Reviewed: Mar. 11, 2013

Fantastic! I used two 8" or 9" rounds pans. For one of the cakes, I soaked the pineapple rings in rum as someone else suggested and the other I left plain. Both were delicious! Thanks!

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Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

Reviewed: Mar. 9, 2013

Great quick recipe! Very yummy and easy to do! My daughter loves to make this one, looks very impressive and is super easy for her to do all by herself.

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