70 Reviews of Easy Pineapple Upside Down Cake

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!

From: donna8686

On Mar 19, 2003

just what i was looking for .i made one small change and used the juice from the pineapple instead of the water the mix called for. it disappeared in 30 minutes. great simple recipe thanks again

From: Terrilynn

On Oct 23, 2002

Wonderful, light, flavorful, large and easy to make. I used a 9x13 oblong pan, about 2 cups of light brown sugar (didn't have dark brown and we like brown suger) 2 cans of pineapple chunks, (didn't have slices but the chunks covered every inch of the cake top and would use them again)and the maraschino cherries but not the walnuts. Great results with no complaints in my house and no cake left either. A keeper for sure!

From: Kel62286

On May 23, 2007

I made this and it came out great. I melted the butter first, and then added the sugar. I also nixed the pecans, but used the cherries. I would definetely reccommend using the pineapple juice for the water in the cake batter. My one suggestion is to run a knife around the edges once the cake is done, then turn it upsidedown.

From: Tom C.

On Feb 22, 2002

Good cake....Next time I will try the light brown sugar instead of the dark just to see how it comes out...

From: Charishma Ramchandani

On Nov 16, 2001

This cake is really yummy, I'd made it co-incidentally 3 days back Its quite similar to Chef Tebo's Easy dump cake and is really "MMMMMMMMMMMMMMMMMMMMMMMMM"!!

From: Kathy in Florida

On Dec 10, 2006

Great recipe. It was easy, quick and everyone loved it. The only thing I did differently was saved the pineapple juice and used that instead of the water, topping it off with any water needed to make what was asked for on the cake mix box. I turned the cake over quickly and easily, as was directed. thanks for a great recipe! Kathy from FL

From: Barb Gertz

On Oct 20, 2002

DELICIOUS, I made this using PEACHES, Home canned peach halves. Made it in an oblong pan, Had a platter that fit. Made a few cupcakes as I had extra batter, put butter, brown sugar and a peach halve in each. Great thanks for the Recipe.

From: Watkinslady30

On Dec 16, 2006

This is a great recipe! We loved it. It is very tasty. I like to use the Duncan Hines Pineapple Supreme and use the reserved pineapple juice to replace some of the water.