Easy Pineapple Upside Down Cake

From: Chef #1310963

On Jun 30, 2009

I made this for a bake sale. I'll rate it w/ 5 stars since it smelled amazing when it was cooking AND it sold in the first hour! But honestly, I never got a chance to taste it! I agree with the suggestion to melt the butter first and I tilted the pan to coat the bottom and the sides of the pan for easy removal when you flip the cake. Also, I used the pineapple juice (again, I'm sure it tasted amazing!). Lastly, I used 8x8 disposable pans (so I could sell 2 small cakes) and I split the batter between the two. It only needed a few more minutes longer in the oven to make sure the batter set. It took me awhile to figure out how to flip them over and still serve it in the same size disposable pan. All you gotta do is flip it into another disposable aluminum pan, OR...flip it 3x and you can get it back into the original pan! The cake looked amazing, smelled amazing, and I can't wait to make it again!

From: njgirl1404

On Jun 29, 2009

Made this following the suggestions to melt the butter first and I used pineapple juice instead of water. The cake could not have been more flavorful or moist. I flipped the cake onto a cookie sheet; it looked like a work of art. However, I tried using the 2 spatulas to put the cake back in the pan as one person suggested; the cake fell apart into many pieces. DO NOT try the spatula trick. Cake was yummy but not pretty. njgirl1404

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!