Pineapple Upside-Down Cake V

Very good. Best pineapple upside down cake I have ever eaten.

Caution: An 8oz. can of sliced pineapple is only FOUR SLICES! If you want more than four slices to work with, use a larger can. I made this using two 9 inch round cake pans, and still had more than enough room for more pineapple slices/could have cut some in half to really have good coverage. As is, four slices cut in half would have only made a nice border. I literally LOL’d at the person who said the cake was dry, and that using the pineapple juice from the can left you almost a cup short on liquid! You do know that you drain BOTH cans of pineapple, right? The 8oz. can only gives like ¼ cup of juice. You have to drain the crushed pineapple too! A sieve works great, and you might have to do some pressing, but I assure you, you’ll get the amount of liquid the cake mix box says you need (1 cup). You could have also topped it up with water to make the required amount of liquid, or just used straight pineapple juice from the store. Great recipe, a huge hit! Have made several times!

I made this with just one change. I’m not big on maraschino cherries, so I bought some sour cherry spread. I couldn’t spread it over the brown sugar so I put it in the micro and melted it, then poured it over the brown sugar and put the pineapple rings on top of that. Oh yes. I lined the bottoms and sides of two springform pans with parchment paper and brushed the paper with the melted butter.

I added lemon zest and a few squeezes of lemon juice into the cake batter. This is my very first pineapple upside down cake, and I love it!

USE 2 CAKE BOXS!

this is one of the best recipe of pineapple upside- down cake i have ever had , loved it it lasted 2days at my house

I didn’t change any ingredients in the recipe, but used pineapple chunks on top layer instead of the rings. It was very good, I will be making this again.

I made this cake for Fathers Day so it hasn’t been eaten yet! It sure looks pretty. I’m sure I’ll impress a few with this one.

I do not use the cake mix from a box and just make a yellow cake batter with some pineapple juice. The topping for this recipe is wonderful. I double it and make a rectangle cake instead of 2 rounds. My cook time was 35-40min. Thanks for the recipe!

Yes I changed the receipt a little by not adding coconuts. I used the pineapple upside down cake mix instead of the yellow cake mix.

Amazing!

So awesome! Sooo easy!! I used the Duncan Hines butter mix, as recommended, and OMG Yum!!! I forgot the coconut, and was a bit sad about that, but it was so good without it, I did not miss it for a second. I will for sure make this again

First time making a pineapple upside down cake and it came out really good! Might use less coconut next time or put it on the bottom layer To give it a better look on top!

Love this recipe!! I did as another suggested & put it in 9X13 an put crushed pineapple in between the pouring of the batter. Came out fantastic!!!

I did everything except the coconut flakes and I put strained pineapple chunks into the batter. Cake out amazing!

I followed the recipe (except for cooking time thank goodness) and it needs some work. The top wasn’t pretty. All of the brown sugar and butter covered the pineapple and cherries. Next time, I think I will put the pineapple and cherries down first, then the coconut (probably a bit less of it), and then the brown sugar and melted butter. I didn’t have enough juice, or as many pineapple rings as I wanted for decorating (an 8oz can is only four rings?!), so next time I’ll get a bigger can of rings and that should give enough juice. I cooked it for 30 minutes at 350 which was still too much. I like the idea of a layered pineapple upside down cake, but I’m not happy with this one just yet. Thinking I might also add an extra 8oz can of crushed pineapple into the cake batter.

Also only let it cool for 10-15 minutes.

This was the easiest Pineapple Upside-Down Cake I have ever made. I worked in bakeries for years, and am super picky when it comes to baked goods. Normally, I hate anything made with a box mix, but had to whip up something fast. Made just as directed, no changes. Turned out great. Moist, delicious, easy. Thought there was no way it was going to come out of pan, but did! Ok…one change….used regular size 20 oz can of sliced pineapples. Used rings for top of one cake, and just diced up others to cover other side in place of crushed pineapple. Worked great. My hubby likes sweet stuff, and thought may need icing….but plenty sweet without.

Very easy recipe. I used a Duncan Hines pineapple cake mix. As suggested from others, I increased the butter to 1/2 cup. The bake time was also way off for my electric oven. Over an hour! Used a thin wooden kabob stick and tested every 5 minutes after the 60 minutes. I cooled the 11/13 glass pan till the bottom was warm to the touch, and it popped over with no problem.

All 7 of us loved it! I didn’t want to fiddle with the 2-layer thing – we just wanted something sweet and yummy for a quick dessert. This fit the bill. I made mine in a 9×13 and just used a can of chunk pineapple since that’s what I happened to have (not 2 cans as in recipe). I added my melted butter, brown sugar, coconut, then threw in my pineapple chunks and cherries and tried to spread them out evenly. Topped with the yellow cake mix made with pineapple juice, and baked as per recipe instructions. It came out delish! I’m definitely be making it again.

I did as others suggested and used a 9 by 13. So moist, so good! Rave reviews from guests and nothing was left! An absolute keeper and go to for me.