Pineapple Upside Down Cake

From: CJAY

On Apr 21, 2009

This is definately a keeper! I made it just as it was written except I too used real butter for the first step. It baked up perfectly, was easy to remove from pan, and tasted wonderful. I'll be adding this to my tried and true file. Thanks for sharing this lovely recipe!

From: sweetybaby

On Apr 2, 2009

Exceptional!The cake was very good.I did not have margarine,so used butter for the cake.Having baked cakes with margarine before,I can imagine how this would turn out.Used butter for the base of the pan before putting pineapple in,recommend using butter only for this part..Very nice when eaten warm/room temp.I made it in a 9x9 pan,turned out very good.Have put it in my cookbook.Thanks for a great recipe!

From: Len23

On Dec 8, 2004

This was *wonderful*, I can't stress that enough. I made mine in an 8x8 glass pan because that's all I had. It turned out of the pan beautifully and the presentation was gorgeous, everyone was impressed. It was a nice size, a switch from the usual 9x13 that's just too big for only a few people. I'll definitely be making it again, only might add some pineapple chunks throughout the cake because I want lots of pineapple in every bite. A keeper, I'll be making this one over and over again.

From: Chef #371017

On Jun 15, 2007

I loved this recipe! It was soo good and moist.The first time I made it i cheated and used a betty crocker white cake mix.It as soo good but the second time i made it using this recipe for the cake part and it was even better.Whenever you have a busy day just used a prepared cake mix and use the rest of this recipe but follow the baking directions on that box.I used chopped walnuts and put a half cup around the walnuts and a half cup over the cake batter.It tasted GREAT!A nice touch.I also used butter in stead of margine to make it less watery.I used a 13 by 9 in. pan and used 8 pineapples cause i coudnt fit the reat.This recipe is definately a keeper!