Pineapple Upside Down Cake

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This upside down cake is wonderful. I didn't have rum, and made my own buttermilk, and cake flour ... flour with some cornstarch. DID use fresh pineapple, but it had been cut in chunks for Easter brunch. It was just FINE that it wasn't in circle shape. Yummo ! Emeril's recipes are always super.

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This is easily the best Pineapple Upside-Down cake I've ever had. I've now made this recipe about 10-15 times over the last few years and always get rave reviews from my guests. Like several of the reviewers, I find that I typically choose canned pineapple rings, but have used fresh.. In reality, my partner and I couldn't really taste the difference. This recipe transfers well to a 9" round glass cake pan, if you for some reason can't use cast iron. Just cook the butter/sugar/pineapple on the stovetop in a heavy straight-sided sauté pan and transfer the ingredients your buttered glass cake dish, then follow the directions as usual. I prefer to lay down a buttered parchment round on the buttered glass for easier removal.

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It is a really good cake...I too substitued some things as I did not have like butter ,so I used a cup of milk with a tsp of lemon juice in it..stir and left sit for a few minutes and you have buttermilk...I also did not have ,so I used one and a half teaspoons of rum extract.I used 2 cups of All Purpouse flour (no cake flour, and I was looking at a way to use the rest of large can of crushed pineappleI opened last night to get a 1/4c out for a dip I made...so I drained the pineapple in a large strainer and it worked great...It's still the same cake I think..lol..and it came out really delicious anyway! Even better when cool...

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I made this yesterday and as one reviewer said after 40 minutes the tooth pick came out clean and the top was nicely browned. However, after cooling the middle began to sink. When cut open the middle was not cooked. It was tasty, but we could only eat the outer part of the cake, and I used a 10" cast iron skillet.

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This is the best pineapple upside down cake ever. I don't know why I waste my time and ingredients trying other cakes when this comes out perfectly every time.

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I have been looking for a pineapple upside down cake that was like my moms and this was it. Not too sweet with a cake that holds up to the pineapple and brown sugar topping. The cake part was easy, so don't use that boxed cake mix that makes it too sweet. I did cheat a little and used canned pineapple in juice, but it was still great.

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This cake tasted great, despite several baking disasters. Do not use a spring form pan, it may leak, causing your house to fill with smoke from the butter dripping on to the floor of your oven. Esp. do not use a spring form pan which is smaller than the 10" pan recommended in this recipe. You may experience the same dismay I suffered when the cake, which I thought was done when it passed the toothpick test, turned out to be still liquid in the middle, which I discovered only when I inverted the pan after cooling for a few minutes. By the time I wrestled this thing back into the oven and cooked it some more, it was the worst looking sunken mess ever to come from my oven. I credit a really great recipe for salvaging this disaster, as it tasted really good in spite of me. Since then, I found my 10" cast iron skillet and am confident things will go better the second time.

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LOVE IT!!!

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I have tried at least 8 other recipes, this is the best one.

I find, out of all the chef's I have tried, Emeril's recipes are always good. His NY Cheesecake is also the best.

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What a good cake! Moist and flavorful. I've never put rum in my PUDC before. I substituted 1 1/2 tsp of rum extract and it was GOOD! Thanks for another good recipe, Emeril.