*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well.
This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance. The cake was a bit dry. Next time I will make this the day of the party.
i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! :) but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :(
Wonderful taste and simplicity itself. We couldn't find a bakery that made Pineapple Upsidedown Cake and this recipe was the best one we've tried. If you like too add double the amount of brown sugar butter and juice for the topping to really indulge yourself.
Recipe was Great - like my mother's ole time recipe.. All Six of my grandchildren loved it I altered a tad - Doubled brown sugar & butter/sliced pineapple and marchino cheeries and then Cooled for at least 30 minutes before turning out -
I did not like this cake at all..I think it calls for way too much flour because it's very dense almost like you're eating pudding. (It's definitely not undercooked...just very dense.) Too bad I made it for a luncheon today.:( lol
I altered the original recipe and new version is a 5 star according to my guests. (1) Buttered 2 layer cake 9" pans w/melted real Butter; then melted 4 Tbls. Butter divided into 2 Tbls. separately into 2 small bowls of 1/2 Cup packed Brown Sugar w/1 Tbls. Pineapple Juice in ea. small bowl. Mixed each well then placed sliced Pineapple 1/2 circles onto mixture in each pan. (Used 1 and 1/2 cans 15 oz. each Sliced Pineapple) (2) I used "Duncan Hines Moiste Deluxe BUTTER Golden Recipe" cake mix in which I used 2/3 Cup Pineapple Juice instead of water 3 Eggs 1 Stick Real BUTTER softened; beat 4 minutes at 150 strokes per minute; poured 1/2 of batter into the 2 9" pans over the Pineapple/Sugar mixture. (3) Baked 350 oven 20 min. Cooled 15 min. Turned out perfect even though I did not have cherries on hand. This was prepared to serve guests and it was a hit. Far better tasting cake than found in stores or bakery shops! Submitted Oct. 7 2010
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