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My review
Pineapple Upside-Down Cake V
Donna
"This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple."
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Ingredients
1 h 10 m servings 322 calsOriginal recipe yields 12 servings (1 - 2 layer 9 inch cake)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
- In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
- Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
- Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
- While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 322 calories; 9.8 g fat; 57.7 g carbohydrates; 2.2 g protein; 11 mg cholesterol; 324 mg sodium. Full nutrition
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Reviews
Read all reviews 412539 Ratings
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Most helpful positive review
5/9/2005
I've made this cake several times now, always to rave reviews. A few notes: - I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pi...
Most helpful critical review
11/28/2006
It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. N...
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5/9/2005
I've made this cake several times now, always to rave reviews. A few notes: - I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pi...
3/8/2003
This was excellent!! I used a 9 x 13 glass pan put the pineapples, brown sugar, cherries, and butter on the bottom a little bit of the cake mix and then the crushed pineapple and the rest of the...
2/10/2007
This would have been 5 star if I didnt tweek the 2nd time around. First off, Golden Butter Cake mix, instead of plain yellow changes this from being just ok, to incredible. The amount of liquid ...
3/15/2002
Great cake - my only complaint is that in the recipe instructions, it says to let the cake sit for 30 minutes after taking it out of the oven - BAD IDEA! The topping stuck to the pan when it co...
6/3/2006
Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while...
6/5/2001
Great cake that tasted so much like my grandma's homemade one! I omitted the coconut because hers didn't have it, and it was just fine. Be careful not to shake the layer with the pineapple slic...
7/6/2003
I love pineapple so I decided to make this and it was wonderful! I took the advice of MomDad4Kiddies, and used a 9x13 pan. I decided to leave the coconut out. I layered the pineapples, brown ...
10/21/2002
This recipe is wonderful!!! The first time I made it it was good, but not great. The second time that I made it though, instead of a yellow cake box, I used the Butter Golden cake box. It mad...