Pineapple Upside Down Cake

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this recipe is great. the cake is both dense and moist. However, i found the butter in the caramalised topping to be too much. it abosorbed into the cake and tasted extremely heavy. I would suggest using 1/4 rather than 1/2 a cup of butter in the topping with the brown sugar.

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I made this cake yesterday and it was excellent. A couple things i didn't do, I did't ass any heavy cream. I put the butter, brown sugar in cast iron skillet. (10 in. Then added the Meyers rum, let cook for a bit then added pinapple and tosssed to coat. I left everything in the cast iron, made the cake put the cake batter in the cast iron on top of pinapple. then baked it until done. turned upside down then added another 2 shots of Meyrers rum and let that soak in. Was Outstanding!

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I didn't have any fresh pineapple so I used crushed pineapple instead and drained and used the drained juice for the batter. I did have to sive the pineapples out of the butter/sugar mixture but was ok.

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Hey,
I made this recipe for my dad for fathers day, it turned out amazing. With the rum mixture you want to blend it in with the brown sugar and butter before you pour it over the pineapples. I also added maraschino cherries in the wholes of the pineapples just for more color. I make a different recipe every time I make P.U.D.C. because I haven't had one that was a keeper...until this one!

I recommend you try it!

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Where does the cream and rum mixture go? I spread it on top of pineapple mixture? Taste is beautiful.

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1. to the earlier question--is the cream/rum mixture to be heated in separate skillet? Is it to be added to butter/sugar mixture?

2. when is the vanilla to be added?

3. should cake be cool before inverting?

4. a typical fresh pineapple is way too big for this size pan.

it is baking now. I sure hope it taste as good as the other raters say.

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I SEEM TO BE THE ONLY ONE WITH THIS QUESTION. I SEE SEVERAL PLACES WHERE THE HEAVY CREAM/RUM MIXTURE COULD GO. I ASSUME IT IS A TOPPING, BUT IT COULD ALSO BE FOLDED INTO THE EGG WHITES. WHERE DID YOU FIT IT IN? THANKS.

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This cake is moist and delicious - well worth the time. My son wanted a pineapple cake for his 35th birthday. I thought he was descrbing an upside down cake though I know I hadn't made one in 20 years. It was just what he wanted.....he said he could have devoured the whole cake in one night! Yummy!!!!

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so-I adore this cake and have adapted it for all purposes.

Note 1: I think the pineapple upside down cake is far too sweet when you add the sugar to the pineapples. I recommend adding less sugar to the cake. I once tried adding less sugar to the pineapples but they turned out to be too not sweet-so I wouldn't mess with the pineapples. I would add less sugar to the cake.

Note 2: I used this recipe without the pineapple topping to make rum cake or amaretto cake. Just baked the cake in a bundt pan and then cooked a rum or amaretto glaze to pour on while hot.
But-I would stick to a bundt pan. When making this cake without the pineapple topping, this cake turns out flat if you use a flat cake pan. For some reason it doesn't rise right, but in a bundt pan it rises perfectly.

Love it~!

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kids and adults loved it.