Pineapple Upside-Down Cake

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Still don't know if I put 2 cups of brown sugar like the show or 1 cup like its written here? Did everyone that followed this recipe with 1 cup brown sugar have enough of the caramel sauce or did it need more?

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This cake was amazing! I baked it in a larger cast iron pan so I was able to use all the cake batter. I had no bubble over and no waste, plus it baked perfectly. Not only is the top awesome but the cake taste great too, which isn't always the case with the upside down cakes I have tasted in the past. This is the only pineapple upside-down cake I have ever made, and the only one I ever will make. Excellent!

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My husband and I made this for Mothers Day after lunch. Despite my hubby dumping all the buttermilk in all at once and not having a 91/2 round pan it was scrumptuous. My mother in law who is a great cook could not stop yumming about it and she licked the carmel sauce off the spoon like a kid..We even had to bake it in a 9 1/2 #24 LeCreuset french round oven. We probably let it cool a little to long as the caramel and one pineapple slice stuck but that did not affect the flavor one bit.
We loved the consistency of the batter and the buttermilk gave it a rich taste.

Will definitely make this again.

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I don't know why people try and make something that they don't follow the directions then give it a bad review...this recipe is a good one. Anytime you make a cake it may have leftover batter but if you know anything about baking at all you wouldn't fill the pan to the top.
Of course it's going to run over if you do that!
For the person that put their cake in a springform pan:
You say you're experienced? Then you should have know that the pan would leak w/ a liquid and not blamed the recipe but blamed the baker instead. Anytime a Food Network chef makes cheesecake do you ever see them make one in a Bain Marie w/o putting foil to cover the bottom so water won't leak into the crust?
People need to be smarter than that!

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Made this recipe twice and came out great both times. I used a cast iron skillet and didn't have any overflow. Don't understand the negative reviews. This is a keeper!!

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This is the absolute best pineapple upside down cake I have ever had. I have made it around 10 times -- I use canned pineapple instead of fresh -- just easier and I use the juice in place of the water in the butter/brown sugar part. Have had many raves and requests for this cake from family and friends. Love, love, love it!!!

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This cake came out looking like a hot mess and tasting like heaven. I made it in my cast iron skillet and it ran over like everyone else's, but I followed his instructions and put a sheet pan under it so no oven mess. Instead of making the caramel separately, I just put the melted butter in the skillet and sprinkled the brown sugar over, then put the fruit on top. The caramel makes itself while it bakes. I do plan to cut the sugar by a third next time in both the cake and caramel, because it really was pretty sweet.

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Este pastel es riqui­simo !! No hagan caso de las valoraciones bajas que obtuvo esta receta. Es facil de hacer y repito, es delicioso !!
Saludos desde Mexico.

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This recipe is on the "A Train" to Flavor Town!! Easy and delicious and a real crowd pleaser. A few things for those "accomplished bakers" and those that arent too smart. 1.Melted sugar is very hot! Dont touch it! 2.If you think it may overflow, use a bigger vessel. 3.It's a dessert and can be/should be sweet. I had no problems with any phase of this recipe.
Thanks Tyler!

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OK... this cake is DA BOMB!
I have a BIG sweet tooth and found it to be a bit on the sweet side, so I plan on cutting down the sugar to one and a half cups, or even try it with EQUAL instead of sugar for my diabetic dad. But all in all this cake is wonderful! You should even try this without the pineapple and when cooled top with butterscotch or chocolate sauce! yummmmmmmmmm!