Fresh Pineapple Upside Down Cake
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!Read More
Had a good flavor, but the cake came out dry. I am not sure what I did, as I followed the recipe precisely. However, maybe I whisked the egg whites too long because it was rather foamy? The cake could use a teaspoon of pineapple extract to up the flavor.Read More
this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!
This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.
I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great! I thought the batter was too runny when it went into the oven, but the cake turned out great anyway and it kept for several days in the fridge. I had zero problems with this recipe. I never figured out what "Beat the whites until stiff bu not dry" meant. The egg whites never got stiff, they did get foamy (kinda like soap foam) but never stiff or dry. Oh well. I used canned Dole Pineapple slices, 1 can for the pineapple rings (I used 5 rings) and the 3/4 cup of juice. Other substitions: I used margrine instead of butter and I used cheap-o vanilla flavoring rather than vanilla extract. This recipe rocks, a perfect Pineapple Upside Down Cake!
This cake is very moist and has an excellent presentation. I just happened to have fresh pineapple in the house, but no actual juice, so I substituted orange juice, it was wonderful.
This cake turned out wonderful. For those of you who had a dense cake, you did not beat the egg whites to medium-stiff to stiff peaks, or did not fold in the egg whites into the egg yolk and flour mixture properly. The way the egg whites are whipped and folded into the batter is the key to the cake's fluffy texture. The cake part is supposed to be the texture of a chiffon cake, something quite light and fluffy. (As this pineapple cake contains the separate foaming method.) Also, you have to get the egg yolks to a creamy or "lemony color" consistency as well. Pineapple upside down cakes are not supposed to be dense bricks everyone! Fluffy is the key to happiness!
wonderfully light cake! this is a chiffon style cake - so be sure you whip those egg whites til they are the first stage of "stiff peaks" and are still glossy. With my KitchenAid it took about 10 minutes on speed 8. If you have a handheld mixer...it'll be about twice that. If you are using a whisk...heaven help ya, it ain't gonna happen easily. When folding in --- take 1/3 of the white and mix into the batter, no need to be gentle. It lightens the batter. Then dump in the rest and fold in gently til all incorporated. Note: you need a deep pan else don't put in all the batter! Also - put some foil around the bottom curled up to catch brown sugar dribbles :) YUM!
This is the BEST recipe I have ever made!
This is one of the best pineapple upside down cake recipes I've tried and works well with canned pineapple
I made this recipe exactly as it said and it was very good! No problems with too runny of a topping, as indicated by other reviewers. Pineapple Upside-Down Cake is supposed to be more dense, as opposed to light and fluffy, and this recipe delivers. The cake remains moist despite the density, just make sure you don't overcook it.
Excellent cake! It came out moist, spongy, and heavy. This cake was very filling and the flavor is very unique-- I felt that it tasted similar to cheese cake with a pineapple zest but with a pound cake texture. Sounds weird, but the cake turned out excellent!
This is my second attempt at p-u-d-cake and much better than the first attempt. I used a 9" glass pie plate and reduced the cook time by 5 minutes. A dense cake, but I think it's supposed to be, rather than light and fluffy. The crunchy gooey edges were the best. I will use this recipe if I need p-u-d cake again.
Made for Father's Day. Very moist, a hit with everyone. Used canned pineapple instead of fresh, didn't take away from taste. As others have said, put cookie sheet underneath to catch drippings.
This tasted good and it looked great. But the directions of the order in which to do each step are wrong. If I made this again I'd make the topping closer to the end. By the time I poured the batter into the topping the butter got cold and hard. Also I'd make the egg whites last, I followed the steps and by the time I was supposed to put them in they weren't as whipped as they were.
Had a good flavor, but the cake came out dry. I am not sure what I did, as I followed the recipe precisely. However, maybe I whisked the egg whites too long because it was rather foamy? The cake could use a teaspoon of pineapple extract to up the flavor.
This recipe turned out great!! I used fresh pineapple and didn't have pineapple juice on-hand, so I pureed a few pieces of pineapple in a food processer with O.J. and used it instead. I also added a few maraschino cherries in the center of the pineapple slices for a little pizzazz and color. My only suggestion is when you place the cake pan in the oven, set a piece of aluminum foil under the pan to catch any brown sugar 'glaze' that might run over. My family loved this dessert and I will definitely be making it again!
Excellent finished product!! I bake a lot, and always from scratch, but this was my first attempt at pineapple upside down cake. I followed the recipe exactly except I used a can of crushed pineapple, drained, instead of the fresh pineapple and juice. I LOVED the pineapple on top after the cake was finished. I baked it in a 9 or 10" iron skillet, and ended up with a great firm top and had no problem with runny pineapple glaze. I would do it the same next time, but I think I may add a little cinnamon to the dry ingredients. I gave it 5 stars because it really is a great cake, but I almost gave 4, just because I'm not fond of multiple step recipes. With 3 kids all wanting to help, it was easy to get lost in all the steps. This cake certainly satisfied my 2nd trimester cravings for pineapple upside down cake!
A total flop! My first time making such a cake but assumed it was ok based on the reviews. Where to start with what is wrong with this recipe? First off, I followed the recipe exactly but the batter was much too dry before folding in the egg whites. So I added a small amount of milk and that made it a little easier to ultimately pour. Then I baked for 30 minutes, which caused the top to look very brown. Thank goodness I put the pan on a cookie sheet, which during baking filled with tons of melted sugar oozing from the pan. When I attempted to flip it over after cooling the whole thing exploded and uncooked batter dripped everywhere. At this point I was about to give up but hated to waste an entire pineapple. So I scooped the contents back into the pan and baked it on 350F for another 50 minutes. Amazingly, there was still partially cooked batter clinging to the pineapple top. I removed most of this and then put the whole mess under the broiler for a minute or so, as per the recommendations of another reviewer. least had some flavor. I served it more like a pineapple brown betty, i.e. in chunks, with ice cream. Next time I am going back to Fannie Farmer!
Solid recipe! Easy! Well thought out. Do NOT dry out the pineapple in paper towels. The juice will combine with the syrup to make a beautiful top when plating. You might consider dropping blueberries or blackberries if you have them, just to mix things up. Caveate: Do not walk away from your stand mixer when creating the dough. Too much mixing will make the glutens combine and make the dough chewy and bread-like and not cake-like; the way we want it.
sooooooo good! I made this yesterday with my boys. I was a bit worried because of the ratings, but I noticed that most people who rated it badly, were the ones who tinkered with it! I followed the recipe exactly, except that due to my lazyness, I did not mix the dry ingredients separately, I just added them to the egg yolk mixture, and mixed the dry ing. alone for a bit on the surface, then blended into the egg. This recipe does take some work, but well worth it. I think that adding the last egg yolk would not have been a problem. I will add it in next time, I hate having leftover half eggs! I also baked in a 8X8 in. pyrex pan, because I did not have the 9X9. I used canned generic pineapple, and they worked perfectly. I followed some reviewers advice and placed the cake on a larger pan to catch any drippings, and I lined with aluminum foil for easy cleanup. I stored it at room temp covered, and was sooo delish the next day! I just noticed that one piece in the middle was not thouroughly cooked, so I would advise to check the center before removing completely from oven. My husband and kids looooved it, and almost finished the whole thing in one sitting!
This cake is amazing! The only change I had to make was that I used pineapple orange juice because that is what I had. This is so good! The whole family loved it and I could sit and eat the entire thing!
Delicious! This recipe is perfect as is. The first time I made it I followed the recipe exactly but took other reviewers suggestions and baked it at 375 for the recommended time. The cake rose beautifully but unfortunately the top didn't crisp up at all. However, it was still great. Made it again last night, baked at 400 and it turned out perfect! The topping was nice and crispy and the cake part was still moist and fluffier than I would've expected. I loved how much juice went into the batter because you can still taste it when it's baked up. I cheated and used canned pineapple rings and juice this time and didn't notice a big difference. I wasn't sure how long to beat the egg whites so I stopped when they got a little stiff but were very foamy. Definitely made the cake lighter and moister. Be very careful when turning this onto a plate! I ended up spilling hot butter and brown sugar all over the place because my plate wasn't tight enough to the pan. I would also recommend using a square cake pan just because it's easier to serve. Thanks for this recipe, it's a keeper :)
Next time I'll try leaving it in the pan for 15 minutes so it is not so runny when I flip it over and out of the pan.
I used unsweetened canned pineapple rings and the juice from them. My husband had two pieces and my daughters liked it. It is heavy and dense as the other reviewers said, but I guess it's supposed to be like that. I'm not a cake person, and it was too sweet and heavy for me. With my family of 5 it didn't go to waste. Make sure and put a cookie sheet under the pan so it won't run over in the bottom of your oven. I was glad I did. There was some drippage.
Very good! I think it's the 3 eggs that makes it so moist. Only thing I added was cherries, because hey.. you've gotta have cherries on the top! ;o) Thanks for the recipe!
The flavor of this cake was superb!! I have made a few pineapple upside down cakes in the past, it's one of my daughters' favorites and she has requested it on several occasions. I tried this one for her birthday cake this evening and it was a huge hit. I won't look for another recipe, this is it. Hands down the best I've ever tried. I didn't change anything at all except I doubled the recipe, baked in a 9x13 glass dish at 375 for about 45 mins. It was perfect. Oh, and I added some marachino cherries for color, but other than that I followed the recipe exactly.
Since this was my first upside down cake I was very leery about it. This turned out great!
This recipe was awesome! I doubled the recipe so that it would fit a 9x13 pan and cooked it at 375 for 43 min. as another reviewer did. Besides that I changed nothing and it was great. I'm keeping this one!
Too many steps
This turned out very good. My husband's favorite cake is Pineapple upside down and he gave it two thumbs up. Update: last time I made it the batter was too thick and it came out dry so be sure to add more pineapple juice as needed so the batter pours better into the cake pan. I also add cherries to the design with the pineapple.
This was fantastic. Did not change a thing. My neighbor commented that it tasted like the old fashion cake her Mom used to make in the cast iron skillet.
Though it turned out gorgeous, this was not my ideal type of PUDC. As another reviewer commented, the cake had the consistency of a biscuit and mine was not very sweet.
The only thing I did differently was I made 2 cakes out of this recipe. I'm not much of a baker, but this recipe was so simple. I might have over whisked my egg whites(wasn't sure about the stiff or dry), but it was fine. I was so happy about the way my cake turned out that I had to post my pic on here. I will be making this one again :)
This is a really lovely cake. I added a handful of dried cherries to the topping but other than that made no changes. I was concerned it would be heavy and dense because the batter was very thick before folding in the egg whites but it rose up nicely. Unfortunately, I can't really taste the pineapple juice in the cake. Next time I may simmer a larger amt of juice to reduce and use that for a more intense flavor. I baked at 350 and it took about 38 minutes in my convection oven, with no excessive browning and no undone center.
This was my first time making p-u-d cake so I was alittle apprehensive to try. I messed up on the batter bc I didn't pay attn to saving some of the butter n pineapple juice. After redoing the batter it turned out to be a delicious cake. Will definitely make again.
This was a total disaster, although partly my own fault. I unfortunately used a springform pan - don't try it! When the sugar topping began boiling, it forced its way out the seams and ended up all over the bottom of my oven. Probably because of this, the fresh pineapple didn't soften or thicken enough, so was sort of raw and runny on top of the cake. The cake was ok at first, but the pineapple juices dissolved it to back to batter overnight. I had to throw it away. Needless to say, I had to clean my oven and I won't attempt this recipe again.
The recipe was.an easy recipe to make. However the family said the top of the cake was very good but the bottom was very dry. Next time I will add pineapple pieces to the batter and see if that helps.
I did not care for this recipe. I followed it exactly and it turned out a soggy mess. There is way too much liquid for the amount of flour and there is no way you can fit a whole sliced pineapple unless the slices are thicker than the cake. I managed to get 2 edible servings by cutting the outer edges. The middle was so wet it totally colapsed.
Don't mind the picture the cake taste better then it looks.LOL
Loved it! I am not a baker and I have not made many cakes from scratch but this recipe was easy and turned out well. The only issue I had is that the top was wet and runny, but I think that is because I used a silicone baking pan. It probably needs the heat from a metal pan to get crisp. Don't use silicone. The cake itself was sweet and light and moist and perfect.
This recipe is not right. I ended up with burnt edges and gooey center. I made this 3 times, and even lowered the temp. The only thing that worked for me was splitting the cake between two pans and lowering temp to 375. Obviously it cooked much faster than the recipe calls for. I do have to say that the parts of the cake that weren't gooey or burnt tasted really good. I'm sure with some more tweaking, this could be a great recipe.
Very good, simple recipe. I used the fresh pineapple blended very well instead of pineapple juice. Very tasty overall!
I have made this twice now - once with fresh pineapple (using the juice from a canned pineapple) and once with canned pineapple. Both times it turned out DELICIOUS! I've not made pineapple upside down cake from scratch before so it may be that there are better recipes out there. All I can say though is that I have made this one and loved it :)
maybe my pineapple was juicier than normal but the cooking time was way off on this. Came out uncooked in the middle even after 20 extra min in oven.Also pan was full to the spilling point.
YOU GOTTA TRY IT THE BEST
Very good!!! I had some left over canned pineapple, so I thought I would try this recipe, and I was pleasantly surprised! I am not even a fan of pineapple, but I gobbled this up.
My first time making pineapple upside down cake. Wonderful recipe! Followed the instructions exactly (but pineapple was cut into chunks, not rings) and made no substitutions. Oh, I included all 3 egg yolks b/c hate to waste anything. Turned out beautifully. Wish I'd had some ice cream to go with it!!
My husband said it's the best cake I ever made!! I made exactly as directed. I bought a fresh pineapple (the already cored fresh pineapple) assuming there would be enough pineapple juice but there was only about 1/4 cup. I used canned pineapple juice to make up the difference. Baked about 28 minutes.
Made it as written and would not change a thing!! Fantastic and hubby absolutely loved it!
Wow what a cake. First time making a pineapple upside down cake. Substitutions: Used fresh pineapple, but a few slices werent as ripe as i'd like so I carmelized them a bit. I had no pineapple juice so I used 1 C apple juice and sauteed the carmelized pineapple in the apple juice for a little while until it reduced to 3/4c as per recipe. I also added 1tsp cinnamon to the brown sugar mixture. Unfortunately for me, my daughter didnt have a 9in pan other than a spring pan so I lost juice out the bottom. I made a reduction when the cake was out of the oven and threw it under the broiler for a few. The cake itself was a lovely texture, beautiful in color, and light in taste. A perfect cake.
I used this recipe to whip up a quick dessert. The only alteration I made was using canned pineapple as I didn't have a fresh one to hand. I used a 20 oz can of pineapple rings and it worked out great. Everyone loved the cake. Next time I will give it a try with fresh pineapple.
Followed directions for toppings exactly (i.e., brown sugar, butter, pineapple juice, pineapple rings & maraschino cherries) but used boxed cake mix for the cake. Used Duncan Hines Golden Butter Cake Mix and used juice from pineapple rings in lieu of water, then added 1/2 tsp of Almond Extract. Cake was delicious and very moist. Will definitely make this recipe again, but will make the cake from scratch next time.
This turned out fabulously! The pineapple/butter/brown sugar topping tasted so incredibly delicious - like a tropical caramel sauce! - and fit perfectly with the moist, delicately dense and rich cake. Actually, it is the cake part that really won me over. It has such a great texture and taste and because it's not too sweet it allows for a ton of different topping possibilities when you're in the mood for something other than pineapple. Actually, I made this twice in the last 4 days and the second time I made it I used sliced peaches in place of the pineapple rings, but still used the pineapple juice in the cake batter; that really adds a subtle element to the flavor that mustn't be left out! The peach-variation turned out tasting just like marmalade and was totally outstanding, too! My husband's birthday is in a week and I plan on using this cake base to whip something up with... hmmm, filled with raspberries and cream sounds like it would be nice! ** Overall, this is a great recipe for PUDC, and the cake base is just a perfect rendering of an out of this world pound cake, so either way it's a winner! I followed it to a "T" the first time and it turned out spectacular. Give it a try!!!
Absolutely delicious cake made as is. I only baked it for 25 minutes and it was done. I always test cake, cookies etc before the stated time because the recipe is just a guideline and every oven is different. I have made this with both fresh and canned pineapple and both are hits.
Very, very tasty. Very moist and the entire family and neighboors loved it. Our friends children are askign when are you making that pineapple cake again? Loved it and I'm not a "cake" fan.
Have made it twice, now. The first time I followed the recipe exactly and the center was totally uncooked even though the outside was very dark, on the edge of burned. The second time I reduced the heat to 350 and baked for 45 minutes. Golden brown, just done in the center and had absorbed the brown sugar mixture almost totally. I really don't see the need to separate the eggs or omit the third yolk, though. This is supposed to be a dense, sweet cake, not angel food, so why go to the extra trouble? I think next time I'll try just creaming the sugar with the butter and mixing the whole eggs in. Very moist cake with good balance of flavors, though.
AWESOME! Light, buttery, sweet but not TOO sweet. i followed the directions to a t and it turned out amazing. The cake is half dome and I just finished it maybe a half hour ago! Next time I may double it!
glaze too runny... separating egg white was unnecessary and changed the texture of this traditionally dense cake into something less palatable. There are much better recipes than this one.
Will definitely make again. Used fresh pineapple, 9x9 pan. Added extra 1/4cup of pineapple juice to batter. Whipped eggs just like supposed to. Used cake flour. Used 1/4 cup of organic sugar. Used all 3 egg yolks in the batter. Added 1/2t cinnamon. Everyone loved. Used a pan under the cakepan but didnt even come close to running over. Cooked for 43min total.
fabulous exactly as is. one of my guests declared it the best cake she'd ever had. ever.
I tried this twice thinking I made an error the 1st time. It came out like Pineapple Upside Down "SOUP" both times!
Not a fan of pineapple but I like this cake very much. I sub the white flour for wheat flour and double the amount of vanilla. The wheat flour gives the cake more texture and structure.
This was excellent. I had a pineapple sitting on my windowsill. Looked up and it was ripe...EEK! They don't last so long. Wanted something new to try and this was it. My husband really loved it and it tasted darn good to me as well.
Seriously delicious. Wasn't heavy or dense at all. Take the time to mix those egg whites properly, and don't over mix the batter.
I love this cake. I've done it twice and it's come out perfect each time. It's very moist and every bite is delish. This recipe is a keeper.
Just finished this recipe. It is delicious. I did tweak it a bit..I melted 1/4 cup butter in a oven proof skillet then added to the skillet 1/4 cup brown sugar, 1tbs pineapple juice and added 1tbs rum. Cook until just bubbly remove from heat add pineapple on top. I made the cake as directed except added 1tsp rum in place of the vanilla Pour cake mixture over the pineapple and cook as directed. Mine cooked in about 20 minutes. I used a non stick skillet. I will definitely make this again.
So delicious! I made this with very thick slices of sweet, ripe pineapple, & using only whole wheat flour. Half a recipe fits in a 9"x5" loaf pan, & bakes in 27 mins.
This is the best pineapple cake EVER!!!
I used canned pineapple but otherwise followed the recipe and it was absolutely the most delicious cake I've had! Moist, flavorful and the crispy edges are great. My husband *had* to have a second piece. Will make again. Thanks for the wonderful recipe!
very delicious! never made or tasted a cake like this, it was a very good recipe, i did u a can of fresh pineapple in its own juice and it was still perfect:)
This is the best cake I've ever eaten. If I could give an extra star I would.
Best pineapple upside down cake I've ever made. Thanks for the recipe!
Like another reviewer, my cake came out cooked on the edged, raw in the middle. I cooked using gas, glass 9X9, at 400 degrees. After flipping had to place back in oven and bake an additional 15 minutes. THEN it was a tasty treat. Have to admit, this is a new oven for me and I'm a beginner baker. Also, used canned pineapples and were just fine. Also placed cherries in the middle-very pretty.
My husband LOVED this cake! It was easy to make and the only thing we did different was used a can of pineapple rings because that's what we had on hand. It still came out incredible. Will make again.
Yummy, nom nom nom!! Great pineapple upside down cake!
This recipe is fabulouse. The cake is sort-of light but thick at thd same time. The baking soda adds a nice pop that accents the pineapple and syrup wonderfully. Fresh pineapple really makes this recipe. The cake was very popular when made for friends.
This was my first time making pineapple upside down cake and it turned out perfectly. Thanks!
This cake turned out exactly as I'd wanted it to...Light, moist tasting and not too too sweet. I substituted canned for fresh pineapple and ran out of butter so threw in some margarine to make the full 3/4 of a cup required. Also added a bit more pineapple juice because the batter didn't seem wet enough (used about a cup in total). None of this mattered though. I made it for a birthday party and everyone there raved over it. This is a simple, easy, classic cake that brings me back to my childhood. Will definitely make again.
Fantastic! I bake quite a bit and my husband said this was hands down the best dessert I've ever made. It was moist and delicious.
loved making and eating this beauty. gooey, tart, sweet and filling are all incorporated in this lovely cake.
I must have done something wrong, cause this was very dry and the cake was very dense. Will make it easier next time and use canned pineapple rings.
OMG....I've made this several times now. It is amazing. and the best part is that you have all the ingredients at hand most of the time!
I made this and was disappointed. Pineaple Upside Down Cake, but I thought this was too heavy and a little dry. The flavor was decent, but I wasn't impressed. I think it's about a 3 star recipe, but...I'm giving it 4 stars because someone contacted me after trying it and said it was the best one they'd ever had! So maybe it was just my personal taste if others thought it was that good.
This recipe is great and easy for beginners. It's always a hit with the neighbors ;)
One of the most delicious cakes I've ever had! The first time I made this I found it to be a little more dense than I wanted so the 2nd time I made it I separated the eggs & beat the whites to a nice firm froth before adding them in with the other ingredients. The cake came out PERFECT!
This cake was pretty good.My only gripe would be the watery topping. I would absolutely reduce the pineapple juice in the topping to 2 tbsps. Otherwise, great flavour and texture.A keeper!
I used this recipe, as this is my mom's favorite dessert, for her birthday a year ago. She has apparently decided that her birthday is every week, because she requests this cake constantly! Super easy to make, turns out wonderfully.
I made this cake today, but it came out gooy. The cake was undone, just as raw as when I poured it into the pan. The brown sugar mixture ran over and started a fire in the oven. I have been baking and cooking for over 50 years, first time this has happened to me. I did use can pineapple packed in 100% pineapple juice from Del Monte. I thought this would be okay, apparently not. The kitchen note said to be sure to use canned juice. Does that mean canned juice from the juice isle and not the juice from the canned pineapple? Very disappointed. I won't be making this again, going back to my mom's recipe, that one never fails.
It tasted good; however, the closer we got to the center the drier it was.
Easy and wonderfully tasty. I baked it in my Pampered Chef stoneware and it baked perfectly and evenly. Was wonderful when served warm. Give it a try, you won't be disappointed :)
This cake is awesome! I used canned pineapple and followed the directions except I reduced the white sugar to 1/4 cup because the pineapples were sweetened. It looks great and tastes great! I will definitely be making this over and over again, thank you!
the next time I make this, I need to use a longer pan and a shallower level of batter, it was sadly over dry.
It was soo good my family loved it. I didn't have pineapple juice so I just left it out, and it was still delicious.
My fiance loves pineapple, but I found out that he had never had pineapple upside-down cake! I had to make it for him. After looking at a few recipes I decided to give this one a try. I'm glad I did! All I had were canned pineapples on hand, but it still turned out dense, moist and absolutely delicious. When my fiance tasted it he said.... well... what he said was inappropriate, so I'll just say he loved it.
Very delicious! I served it with vanilla yogurt, just pour the vanilla yogurt on top of the slice of cake!
This cake is very moist with a nice texture and flavor. The only reason I am giving it four stars is because after taking it from the oven it sunk in the middle and I had to put it back in for about 10 more minutes. It then came out nicely browned and still very moist. I will make this again.
I was skeptical when it came time to separate the eggs, beating the whites and omitting a yolk, but I did it anyway. I wish I had followed my instinct, as the cake turned out with an odd, unappealing texture. If I were to use this recipe as a guide in the future, I would cream the butter with the sugar, and simply add all 3 eggs to the mix. Very disappointing cake resulting from an unnecessary step. Bummer!
So wonderful! I used canned pineapple, margarine instead of butter, light brown sugar instead of dark, and I used a large silicone star-shaped pan instead of the round cake pan (to test the star pan out!). I sprayed the pan with non-stick spray instead of using the melted butter. It turned out really tasty and so pretty! There was a little bit of overflow of the sugar mixture, but I had the pan on a cookie sheet, and I quickly put some foil down to catch any extra drips. Next time, I might add a little chopped pineapple to the batter, I think it would add to the pineapple flavor nicely. Thanks, Veruschka! :)