Pineapple Upside Down Cake

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Fresh pineapple is somewhat larger than canned and I like a lot of pineapple so I cut it in quarters. I also put maraschino cherries on top of the pineapple. When making the batter I added about 1 tablespoon of dark rum in with the pineapple juice and buttermilk. The cake is absolutely yummy!

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Really good cake. I used canned pineapple, and made the cake in a springform pan. Great tasting cake!

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Cake part was very good - 1 hr. would have been too long - toothpick was clean by 50 and I wish I had checked it sooner. The pineapple part was quite dry and a bit tough although very tasty. I will saute briefly without turning the next time.

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This cake is so scrumptious and indulgent, it's the most flavorful cake Ive eaten so far. Even with the many steps and techniques involved... I still go the extra mile to make this. It's so worth it.

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Excellent recipe. Delicious. The second time I made this cake I changed one thing:
instead of using "dark rum" I used "Cruzan Pineapple Flavored Rum" and it was even better!

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Delicious cake. It came out very pretty and tasted really good. I did not use parchment paper but I made sure I sprayed the whole inside with Pam (butter kind and it came out easily. Instead of rum I substituted it with brandy and I still got an excellent result. I made it for my father's birthday and everyone celebrated his birthday and the cake. It made me feel like the queen of the kitchen. I will make it again for sure.

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Well, I cooked the entire cake in the iron skillet. Rather than removing the pineapple from the carmelized brown sugar and butter I added chopped roasted pecans and cherries. Arranged everything in the iron skillet. Poured the cream mixture in first than poured the cake batter in the skillet. I cooked at 350 degrees for 45 minutes. Turned out perfect. Everyone just loved it. I had to take a picture of it, it looked so good!!! Tasted even better.

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Wonderful recipe!! I've done this twice and both times it's been perfect. I've compared this to many other recipes and I find you have recipes that just add the whole egg or the other kind that separates the egg... beats up the egg whites. It's all about studying the recipe and having all ingredients ready to go.
1. Get the pan/parchmentpaper ready, then prep the pineapple, do the carmel in a large saute' pan and brown the pineapple slices, set aside to cool.
2. Mix dry ingredients, then whip the egg whites.
3. All along the butter is softening and ready to mix with the sugar, eggs, vanilla. You have the other ingredients pre measured and ready, add them and then putting it together is so much easier if you take the time to prepare. Baking time is not one hour... try 50 minutes.. and toothpick test to be sure. Wait atleast 5 minutes then run knife along edge and invert onto your serving platter.

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I thought there were too many steps and pots, "saute in cast iron pot then remove this, then add that, and keep whisking, then cool, then place in another buttered cake pan, whip the egg whites etc". MANY of the steps could have been eliminated.

BTW I didn't know you had to have a freshly cleaned and dried mixer blades to whisk the egg whites. because I followed his directions I mixed the cake batter first and merely spun the cake batter off the blades by turning my mixer onto high. I was unable to make my egg whites the least bit stiff. So I had to break open 3 more eggs and clean and dry the mixer blades and bowl and start that part again. Wow, what a hassle!! He could have suggested whisking the egg whites before the batter to make fewer problems. I have been baking (by recipe book for several years, but never made anything that required egg whites beaten separately and apparently lacked the know-how. To be quite frank, if I had a lot of know how, I wouldn't have needed to look up a recipe.

I also learned from another cook-book that you can substitute sour cream or yogurt for buttermilk if you are out, it worked very well for this recipe, as did my substituting cognac for rum and half & half for heavy cream. DELICIOSO!

I would have rated it a 5 star but it had way too many steps.

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Don't know what I did wrong, but followed the recipe exactly and it did seem like there was way too much batter for the 10 inch cake pan. And it was. While it baked, the batter overflowed the pan by about 3 inches. Other than that the cake was just okay. I was disappointed and will try another recipe next time.