Easy Pineapple Upside Down Cake

From: Chef #1456233

On Nov 21, 2009

Great cake when you don't have time to make it from scratch. Used the pineapple juice instead of water and a few extra cherries cause I love them. Loved using dark brown sugar. Also tossed 1/2 tsp almond extract into the cake mix. Next time will try using a different flavor cake mix to experiment.

From: mmsbin

On Nov 13, 2009

Very good!!! I will be making this again!

From: oatmealia

On Jun 27, 2007

I found this recipe about six months ago on a box of cake mix, and I absolutely LOVE it. Like another reviewer, I melt the butter and pour it on the bottom of the pan first rather than cutting it into chunks. I also make this cake with margarine to reduce the fat. The butter/sugar mix makes the cake so delightfully moist, I just can't even explain. There are two suggestions I'd make for this recipe. First of all, the way I flip the cake is to stick a cookie sheet on top of the cake pan, and with oven mitts, flip the whole thing over. Then with two large spatulas, I lift the cake from the cookie sheet and place it back in the original cake pan. This makes for great storage. The second recommendation is to use a 12 oz. can of pineapple (most recipes list this), but NOT Del Monte, as they cut their slices thick and only include 10 pineapple slices per can. You need 12 slices to cover a 9 x 13 cake pan. I'm not sure which brands do contain 12 slices, but it would be good to find out before you buy (or you could just buy a bigger can, or two cans). Of course, if you end up with only 10 slices of pineapple, the empty space on the bottom of the pan lends itself well to experimentation.

From: MizzNezz

On Jun 20, 2002

This is a super easy and very delicious cake. The topping bakes right into the cake and makes for a very flavorful dessert. To remove it from the pan, I lined a cookie sheet with foil, put it on top of the cake, then flipped them over. Worked great. This is very good, I recommend you try it!