4 Reviews of Pineapple Upside Down Cake

From: Ethan's Mom

On Oct 11, 2007

Great cake! So impressive yet so easy to make! I used 8" cake pans and got 2 cakes out of it. I froze one cake after it was baked. When I was ready to use it, I defrosted it at room temperature and then baked it for 20 minutes to get the juices flowing again!

From: NanaD

On Jun 11, 2006

Oh, Java, this was soooo good! Followed directions exactly, except I had a couple of pineapple slices so cut them into small pieces and put in the cake batter. It came out of the skillet as slick as a whistle and looked beautiful. It was a big, big hit with our weekly card get-together. Had to give out the recipe. Thank you for posing it.

From: Cat's Pajamas

On Feb 4, 2008

Excellent! I used no-salt butter instead of margarine (I didn't have enough margarine on hand) and when I first turned it out on the serving plate I thought the brown sugar topping was going to be a little mushy, but when it cooled down it was just perfect. Came out of the skillet very slick and was absolutely gorgeous. I added a couple of tablespoons of maraschino cherry juice to the cake mix which pinked it up a little and helped carry the cherry flavor throughout. Thanks!

From: Lavender Lynn

On Oct 10, 2007

This is a great cake and very beautiful. My family all loved it. Thanks for a good recipe. Made for PAC 2007 Fall