Pineapple Upside Down Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

They made this same cake on the TV show, Every Day Foods. They cooked it only 45 min and it was well done. Check it with a tooth pick at 30 minutes and keep your eyes on it. I found the caramel very difficult even at low heat. I finally gave up and cooked the butter and sugar together and still had to add butter to make it even a little bit liquid. Keep in mind, the original recipe was from Dole and was to promote the use of canned, sliced pineapple, a then exotic fruit from the South Seas. It was so easy everybody could do it. The KISS theory works. This is not nor meant to be a gourmet desert.

As for the writing style, they just don't teach good style in school. If the teachers can't write well, they can't teach the students to write well. The only solution is to compensate and read well and read it all before you start.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Worst recipe tried so far! Hard to follow - recipe written poorly. Ingredients should be divided to match steps of recipe! And the dried cherries - YUK!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I chose to make this as a mango upside down cake. I was searching for a from-scratch cake recipe and did my own topping. As I mixed the cake I was already concerned. The cake batter was more like bread dough and it crawled up my beater blades to beater housing. It was very doughy and stretchy and I did use cake flour. I tried to thin it out but it remained that way. So in the end it was more like putting cobbler dough on top of the mango mixture. I had to spoon it out in clumps and try to spread it and seal so the mango mixture wouldn't bubble up. I also only baked it for about 35 mins. When I tasted it, it was very dense and plain. You definitely need to eat a bit of fruit topping with every bite of dough. I do not recommend this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just pulled two rockin' lemon pound cakes out of the oven that baked up perfectly and started to work on this recipe. I was going to use a different recipe that used ground almonds, but having no almonds, I tried this. The result was disastrous. There are TWO cups of sugar on top of this cake. TWO CUPS. The baking time is too long. I checked after 45 minutes and the cake was done. The cake baked with a hard, cracked crust. Even after running a knife around the edges, the top of the cake still stuck to the pan, so the one edge of the cake broke off as I baked it. I tasted the cake after it cooled a bit and it was cloyingly sweet. You don't need the caramel AND the brown sugar. So tomorrow I'm going out to get more pineapple and some almonds and make the other recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake was sooo great I made it last night and it's all gone. LOL! I'm not sure what you're supposed to do with the rum/cream sauce but I just reduced it until it was real thick, like a hot caramel dip almost and poured it over my pineapple in the bottom of the pan. Then I very slowly spooned the batter evenly over the top of it, starting n the middle and working my way out. The sauce mixed in with the batter and it was perfection!! Now I have to go because writting this is making me want to bake another. ENJOY!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very unbalanced recipe. The cake wasn't sweet enough, the topping was too sweet and the caramel stayed stiff even after it was done. I agree that the baking time was way too long.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe, however the sugar bottom burned and ruined the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

its a great recipe which can be used on special occassions. people love the taste and the texture and say that it was a very well thought up recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I ran into some problems when making this cake. I suggest when making the caramel to pour in the bottom pan, add the butter in the beggining of the cooking process. Also 70 min baking time is way to long, my cake was done in 45 min. The end result was tasty.