Food Network
Home> Recipes> Dessert>
Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 9

Showing 1-9 of 9

Sort by:

Newest

  • on September 23, 2012

    Flag

    I saw the episode and was wowed by the appearance and sound of Bobby's cake. However after making it, I felt like the texture was great but 3 Tablespoons of Rum where overkill. I make an awesome Birthday cake that has rum and I love it but for a pineapple cake the rum overpowered the pineapple flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 25, 2012

    Flag

    The cake was delicious! However, the recipe was challenging. Would have appreciated time approximations for roasting the pineapple, cooking the sugar/water to caramel and for the reductions of the sauce. Also, if I hadn't read the reviews, I wouldn't have know not to stir the sugar/water mixture!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2011

    Flag

    was a hit in PA

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 17, 2011

    Flag

    I have yet to make both of them, but you can find the Brass Sisters' recipe on Google very easily. Just use brass sisters pineapple upside down cake as a search term. The first link has a printer-friendly version.

    I am using fresh pineapple in both when I make them - will check back in and let you know which is best!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 15, 2011

    Flag

    HOW DO WE GET that light and fluffy Brass sister's recipe??? It only posts bobby's. I want the other??!?!?!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 12, 2011

    Flag

    We loved it! Made it for a friend and am making it tomorrow for my mother in law's birthday. It's not traditional, the cornmeal cake is an obvious detour, but the moistness of the cake definites identifies it as a CAKE, not a muffin.

    Also, it tipped from my cast iron beautifully. I will probably make a double batch of the caramel just for a drizzle option upon service.

    The only drawback is that not all of the measurements are in traditional cup fractions, so weighing the ingredients and calculations should be done ahead of time.

    Remember, DON'T STIR YOUR SUGAR/WATER mixture. Sounds like some people don't know this tip.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 10, 2010

    Flag

    Well no duh your caramel sauce was a flop, everyone knows that when working with candy syrups that the sugars can recrystallize when agitated. If you keep having that problem, do it with some light corn syrup mixed in.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    I watched this Throwdown and I made this recipe but I had made caramel before so I knew not to stir but I'd really like to have the Brass Sister's Recipe because if you remember, they put butter and brown sugar on the bottom of the pan. That being said, I don't remember much more. Bobby's recipe is good and it was a nice change from regular cakes.
    I love the throwdowns because I get great ideas from them.
    Love, Love, Love Bobby Flay!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2010

    Flag

    I gave this recipe 1 star because this receipe failed to mention when making the carmel sauce you ARE NOT TO STIR the water and sugar. After my first attempt was a TOTAL FLOP - I went back on FN and searched carmel sauce and came up with a receipe from Ina Garden that read as follows:

    Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. DO NOT STIR. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful ? the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

    Maybe Bobby should remember that all of us are NOT Professional cooks and this little bit of info would have been helpful to know prior to making it =/

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.