Pineapple Upside-Down Cake

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray
  • 3 cups cake flour, plus more for pan
  • 1 cup butter, softened, plus 1/2 cup, melted
  • 2 1/4 cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups whole buttermilk
  • 1 1/2 cups firmly packed brown sugar
  • 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
  • 1 (10-ounce) jar maraschino cherries, drained well
  • Pineapple Buttercream Frosting, recipe follows
  • Chopped pecans, for garnish, optional
  • Pineapple Buttercream Frosting:
  • 1/2 pound butter, softened
  • 2 tablespoons reserved pineapple juice
  • 3 1/2 cups confectioners' sugar
Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

From Food Network Kitchens; after further testing and to ensure the best results this frosting recipe has been altered from what was in the actual episode.


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4.5 150
Paula you have done it yet again! This is the most scrumptious pineapple upside down cake I've ever had! The fam couldn't stop eating it. The cake is soft and fluffy and the brown sugar seeps into it a little. I used a fresh pineapple that was sweet as heck. I also cut down on the brown sugar just a little bit as other reviewers said it was too sweet. I halved my recipe and used a 10" round baking pan. The cake rose right to the top. Any smaller pan would have not worked. Thanks Paula!!! item not reviewed by moderator and published
Out-of-this-world scrumptious!  Everyone loved this dessert! item not reviewed by moderator and published
Cake was delicious, way too much brown sugar. Mine was also a mess when I flipped it out of the cake pans.melted  Brown sugar all over. But I did figure out how to slide the cakes off the cooling racks without breaking, not easy. The icing covers up any mistakes. I also used toasted sliced almonds on the icing. A little too sweet for me, but stunning & hubby loved it!  A show stopper.  item not reviewed by moderator and published
Batter is too thick, did not rise nicely. End result is a pound cake, and you can see it in the recipe. Should have known to separate the eggs (add yolks as shown, but whip whites separately and fold them in before the bake.) Damn, but I thought Paula Dean wouldn't steer me wrong.  I think you can cut back on the brown sugar a bit, too - as the result was really sweet BEFORE the butter cream icing. For that, I used Dole slices, but I will reduce the pineapple juice on the stove a bit (in a sauce pan, low heat), while making the batter.  It was just too thin and lacked pineapple flavor.  I'll try this again, but modify the recipe a good bit. Make sure you use baking parchment in the 9 inch pans, as the cake does not come out readily without it.  This is the wife's favorite cake, but not tonight on her birthday. item not reviewed by moderator and published
SO GOOD! Make sure you bake your cake at the bottom rack of the oven until it is JUST baked. Let it set before flipping it out of the pan. A tip to keeping it in one piece is to put the plate upside down on top of the cake pan, then turn it over. Also make sure you add the eggs ONE at a time. Extremely moist, sweet, and GOOD! item not reviewed by moderator and published
I made this cake months ago and loved it. I didn't bother making the buttercream (it's definitely sweet enough without it), and I baked this in a 9x13 pan. Btw this recipe made a ton of batter, I think I ended up not using it all because I was concerned about it spilling over. Make sure to let this cake cool for good amount of time so you don't get that sugar and butter spilling out. It was nice and caramelized all around the edges. I am actually going to make this cake again today. item not reviewed by moderator and published
Not bad at all. item not reviewed by moderator and published
This was so much better then store bought item not reviewed by moderator and published
This turned out to be a tasting cake. The butter cream and walnuts are optional. This cake is already super sweet. HEADS UP. either put a sheet of aluminum under your cake pans or put the cake pans on a cookie sheet, because the butter and sugar on the bottom of your cake most likely will boil over and you will have a hard to clean sticky mess on the bottom of your oven. Also,when you are turning your cakes from the cake pan onto the cooling racks, have paper towels, wax paper, or something on your counter top because the butter sugar on the bottom will drip as you turn the pans over. Other than being a little messy the cakes are great. item not reviewed by moderator and published
I made this cake with two normal 9" cake pans. They boiled over in my brand new oven. I will spend hours cleaning up that mess and days getting the smoke smell out of my house. You should highlight that extra deep cake pans are necessary. Further, when I inverted the cakes out of the pans onto racks, melted butter and sugar went everywhere. Then, it is quite a trick to stack these two very messy layers on top of each other without breaking them. Finally, the buttercream on top of all this sugary content is just over the top. If you don't have diabetes before you eat this cake, you will afterward. Not worth the effort. item not reviewed by moderator and published
Excellent! My husband said it was the best Pineapple Upside Down cake he has ever had. Personally, we don't like these cakes iced so we were very happy with two cakes. One to share with family and other to have for ourselves :) item not reviewed by moderator and published
Terrible taste, for all the butter and sugar and eggs. Too thick, too dry, and that's just each layer. Not doing this again. item not reviewed by moderator and published
It came out great but the batter was a lot for the 9inch pan and I felt that it was a little too sweet because of all the sugar, brown sugar and the sweetness from the pineapple slices. item not reviewed by moderator and published
This cake was really good but as stated there is A LOT of batter. I did watch the video and noticed that they are using a deep dish cake pan. I believe this is important as the pineapples take up the space usually left for allowing a cake to rise. I managed to make mine (in the regular pie pans) omitting quite a bit of the batter that I used to make pineapple upside down cupcakes. Everything turned out great. item not reviewed by moderator and published
It is so yummy ! Love all of Paula food she is the first chef I look at when I need something to be perfect , the frosting makes it special , it taste even better room temp the next day ! item not reviewed by moderator and published
This cake was great..it turned out great and I did not have a problem with cracking cause I put some icing between the layers like the recipe says..The group of men who ate it said it was wonderful. There is enough cake batter to do 3 layers. I did use enough brown sugar, melted butter, pineapple and cherries to make an extra layer for a friend. The icing was great also. I put slightly less than 2 cups of powder sugar in it to help with the too sweet issue. Will be making it again item not reviewed by moderator and published
Classic pineapple-upsidedown, in my opinion, must be made as a spongecake! So much better that way,,. item not reviewed by moderator and published
The taste of this cake was amazing! I had to give it three stars, because when I flipped my second layer onto the first, it began to fall apart, with each pineapple slice forming its own piece. I had even let it cool longer than stated in the recipe. I put the cake pan back on it and let it cool a little longer, but that didn't help. I was taking this to a party, so I wanted it to look as pretty as the picture. Needless to say it did not, so I quickly went to the store and bought something presentable, although not as tasty. I ate the crumbled cake on my own, and it was fabulous! item not reviewed by moderator and published
The best pineapple upside down cake I ever tasted! Instead of pecans, I used slivered almonds around the sides of the cake and used coconut flakes that I had left on top. Everyone was crazy eating it....will make it again!! item not reviewed by moderator and published
best recipe ever! i get requests from friends to make this for parties and functions...the icing makes the cake stand out from other upside down cakes! thanks paula item not reviewed by moderator and published
This is a great recipe! Cake is soft and fluffy like an angel food cake should be. It was very easy to follow. Warning, that this batter makes alot..I had enough to fill a bundt pan and a 9inch cake pan. This could work for cupcakes, as well. I didn't make the frosting for it, as the brown sugar/pineapple/cherries on top are plenty sweet! Highly reccomend this recipe! Thanks, Paula! item not reviewed by moderator and published
After reading all the reviews I made the two layer using 9" pans and only filled them 2/3 full. I made cupcakes using the remaining batter. However, the layers didn't rise as high as I would have liked. Therefore, when I made it the second time around, I used a 9x13 pan and used all of the batter. The cake turned out perfectly and everyone loved it! Perhaps it depends on where you live. I live in a high altitude area and maybe that is the difference. I would recommend using all the batter. This cake is GREAT! Nice and light and very tasty. (I chose not to frost the cake. It is very good all by itself. item not reviewed by moderator and published
This is the best pineapple upside down cake EVER. It was very easy to make. I had enough batter to make 2-9" rounds & 2 mini loaf cakes. If you do make the frosting, it's enough to frost 2 cakes. (That's putting it on thick and only the side of the cake like the picture. Without the frosting, the cake is still fantastic. Will be making again. item not reviewed by moderator and published
This came out perfect. It was very easy to make. I followed the recipe until it came time for the icing. It looked beautiful the way it was and the taste was just like my mother made it when I was a kid. Loved it! I'm sure I will make it many more times. item not reviewed by moderator and published
Read every post. I too had alarms going off because of overflow but taste was well worth it! Just put tinfoil or cookie sheet underneath next time. VERY easy to make. You don't have to be an expert baker to make. My 11 year old made it! item not reviewed by moderator and published
Excellent flavor but came out runny on top, I don't know if I put too much brown sugar and butter but the cake texture was so moist it was devoured the same day! I loved the frosting! item not reviewed by moderator and published
While the cake was baking my husband exclaimed" wow" as it was rising up! The most yummy delicious cake, my kids did not wait for icing to be completed as they were overpowered by the pineapple aroma. It's a hit! I did put some tsp of pineapple syrup over the cakes to keep slightly moist. Thank you Paula for an amazing cake receipe. item not reviewed by moderator and published
Scrumdiliumptious. I used two 10" pans and it was perfecto! It was moist and delicious. Definitely my kind of cake. I didn't make the icing, but I will try CakeBaker1990's idea of the whipped cream with a dash of pineapple rum and a splash of cherry rum... Costco's is good, but this one is comparable. They use pineapple chunks. It doesn't look as pretty as the rounds, but it's easier to cut. Nevertheless, this is an excellent recipe and it was a big hit at our Palm Sunday potluck, at my mother's house in Inglewood, California. Sidenote: My mom who's an excellent food critic said that the cake was gummy... However, she's from the old school and enjoys dry poundcake with a crunchy crust that's been baked in nonstick bundt pan and kept in the oven too long. I'm from the Twinkie and Hostess cupcake generation, so I like moist - and this recipe is just that. item not reviewed by moderator and published
Loved this recipe easy and simple! Very tasty I might add. Instead of using the Pineapple buttercream I made some whipped topping and added a bit of Pineapple rum and a splash of cherry rum and put it between the layers. It was a HIT! For those of you who are struggling to get it out of the pan. Only let it cool for 3-5 minutes then flip it out. If it cools completely in the pan it will stick! For those of you who are afraid of stacking it or can't stack it without it falling apart: stick it in the freezer for 1-2 hours (or longer if you want after it cools completely. It will be much easier and less fragile to handle. item not reviewed by moderator and published
OMG wonderful and easy! I have only made one cake in my life and that was 35 years ago. I followed this recipe word for word and I loved it. My husband loved it the most! The frosting was great too! I hope the next time I make this it will come out as well. I wish there was a place to post pictures because it looks almost the same as hers. I would recommend this to anyone. The cake it self was like pound cake and both the frosting and cake were not overly sweet. item not reviewed by moderator and published
This cake was very easy to make and I loved the cake flour. It made the cake so light and fluffy. I will admit that is a very sweet cake but I love sweets!!! Although, I didn't add the icing, the cake definitely stands on its own without it. I used a 9x13 pan and had no overflow problems and the cake popped out perfectly fine. Thank you for another delicious recipe! item not reviewed by moderator and published
thank you Ms. Paula this cake was a hit, i follow the directions carefully and make sure the measurement to the recipe was accurate....it was PERFECT my husband love it, he couldn't stop eating it. The cake was moist, fluffy, but firm. it also was very light meaning to cake was easy to digest. with the pineapples, cherries and frosting the flavors all come together with beauiful. tasty joy to your patlet. This a definelty a must have recipe in my kicthen. However, i do agree with some viewers it does make plenty of cake batter, so, i ues two square pans it bake for 1 hour and a half. item not reviewed by moderator and published
I've never had pineapple inside down cake before so I thought I would try something new. When I tell you this cake came out just as fluffy and light and so Dagone good Mrs. Paula. I love you and I love this cakes. Everyone tasted it and was so satisfied. You're awesome!!! Thank you for sharing. item not reviewed by moderator and published
horrible. i agree with thann. alarms constantly going off. no nice aroma except burning caramel which i now have to clean. obnoxious when the recipe calls for 2 cake pans and you need 4 . tell the truth paula. why so much?? doesn't make it better babe. why so obnoxious? item not reviewed by moderator and published
Horrible. It had enough sugar to kill an elephant! Made the icing and it was not needed. Boiled over into the oven (should suggest cookie sheets since it is more than enough for 2 cake pans. Totally fell apart and was a waste of my time on Xmas eve. Try for a little less sugar and butter! item not reviewed by moderator and published
I made this for my family without the extra icing and it was a huge hit. I think it's sweet enough without the buttercream. I'll definately make it again...it'a already been requested for the next familly get together. item not reviewed by moderator and published
Best Pineapple Upside Down cake recipe I have ever tried!!! My husband loves this cake, but so many other recipes I have tried were either too dry or just not good, but this cake was moist, pretty, and delicious. He loved it and so did I. It is definitely my recipe I will use from here on out. The only thing I did notice is the recipe make a LOT of batter. I used a lasagna size pan to cook it in instead of layering it and I had batter left over. I didnt even see how it would fit in the regular cake pans, but maybe I am missing something. Also I did have to bake the cake about 20 minutes longer, but other than that it was perfect and delicious. item not reviewed by moderator and published
I made this for a wedding party and this was a hit. The cake had incredible flavor, a great texture and lots of buttery delicious pineapple on top. It is HUGE though if you make it as a double layer cake, which I did, with the buttercream frosting on top of the middle layer. It was pretty impressive looking in the cake stand if I don't say so myself : You could easily halve this recipe for a smaller group, and omit the frosting for those who aren't into the really sweet stuff, as the brown sugar and butter and pineapple topping were delicious enough on their own. It was also pretty easy to make - I'm no baker (I'm pretty terrible at it actually! and I was able to follow this recipe easily. item not reviewed by moderator and published
Delicious! I don't make the frosting and don't pile the two, we have cake for two days - nonstop! I do have to bake it an extra 15 minutes. The batter is deliciously perfect! A cake that everyone loves and comments on. Paula Deen... you're amazing! item not reviewed by moderator and published
This is a great recipe! I love making this and everyone around me is always asking me to make it for them. Although I don't make the icing it's still a very delicious cake! Will always recommend this recipe! item not reviewed by moderator and published
WoW....What can you say, after all it is Paula Deen's recipe. I followed the recipe exactly, and even made the frosting. I can't even describe how delicious this cake was. Everyone loved it, will definitely make this again. item not reviewed by moderator and published
Cake is absolutely delicious. Used a large square pan rather than baking 2 cakes. Also did not make the icing, cake is amazing without it. Will make this again and again. item not reviewed by moderator and published
Paula, you did it again!! I cut the recipe in half and omitted the frosting, baked it for 45 minutes and the end result was a gorgeous looking and delicicious tasting cake that I will make again and again! item not reviewed by moderator and published
I absolutely LOVE this recipe. I've also adapted this recipe for CUPCAKES as well as a knock your socks off dessert that is to die for. For standard cupcakes, prepare batter exactly the same. Just use crushed pineapple and only bake for about 20-25 minutes, and use cupcake papers. Now for my stroke of brilliance. Adapt down to mini cupcake size. Serve with vanilla ice cream, candied pecans and Paula's Brandy Sauce from her "Best Bread Pudding" recipe. It's so friggin good I could cry. To make the pecans, I just melted some butter and brown sugar down in a pan and then added it to a bowl of coarsely chopped pecans, stirring. Add a little white sugar, stir well and spread out on wax paper to cool.. Try it, you won't be sorry! Yummy! item not reviewed by moderator and published
This cake is Delicious. I made it today for the third time and it came out even better. The first time I made it the mix was to much for 2 cakes, with the left over we made the rest into muffins. This time I adjusted the recipe to make three cakes instead. Be careful and do not overfill the pans to the top as the cake grows and may spill some sugar into the oven. I filled mine around 3/4 and one went over some. Also they looked so good I did not layered them. item not reviewed by moderator and published
I do not remember if I rated this one or not. So I am going to now. It was a very easy cake to make, very enjoyable. It was moist and delicious. My friend, who is a professional baker wanted the recipe because it was better than hers. I thought that the frosting might be over kill but it was not at all. Hubby said that he would have liked even more frosting but I do not know about that. I did not change the recipe at all because I do not bake a lot and have always heard that measurements are precise. This is a great cake for the novice baker with wonderful, very happy results. item not reviewed by moderator and published
This recipe/cake is amazing. My son started making this cake on his own when he was 8 years old. He loves the look on the faces of our dinner guests when he brings out the frosted double layer cake! And everyone falls in love with this after eating it. I recently passed this recipe on to non-baker friends who had great success making this cake. They are even willing to tackle other from scratch recipes now! item not reviewed by moderator and published
Fabulous...baked for Father's Day and this cake was a big hit. The only adjustment I made was I used a large spring form pan so I only needed one can of pineapple and I also omitted the frosting. Will definitely make again item not reviewed by moderator and published
This was my first time trying this recipe. Mrs. Dean out did herself with this one. I made a few adjustments: 2 teaspoons of vanilla and I added 3 Tablespoons of pineapple preserves in the cake batter. I replace the two 9 inch layer pans with a 9 x 13 baking dish. I agree it takes longer to bake (an hour and you don't need the frosting. The cake came out fluffy, moist, and sweet. It was AWESOME!!!!!! item not reviewed by moderator and published
My first time attempt at baking was to try this recipe. I followed written instructions and after dealing with a hand blender in smokes I had a thick unmanageable batter. I then noticed the video and threw away the bad batter and tried again and this time I had an amazing cake. I did notice the written instructions and steps in the video aren't exactly the same. For anyone trying this recipe, I'd advise to follow the video. After all the hiccups, I did have a delicious cake. I give thumbs up to the recipe. item not reviewed by moderator and published
This recipe is superb! I used fresh pineapple - instead of canned - and it gave the cake and extra punch of flavor. It wasn't as pretty as it could be with perfect slices from a can, but the taste was out of this world! I also decided to leave off the frosting; the cake was perfectly sweet enough by itself. The recipe stated to invert the cake onto a cooling rack after about 10 minutes. I predicted a mess and inverted onto a platter instead, and I'm glad I did. If you do use a cooling rack, make sure you've got something to catch the mess underneath! It was an excellent cake that I will definitely make again! item not reviewed by moderator and published
I cut this recipe in half and only made a single 1-layer in a 9-inch round : I also omitted the frosting. It took longer than 45 minutes to bake -- 55 minutes to an hour, I believe. It turned out great and was delicious! item not reviewed by moderator and published
I was really happy with the way this recipe turn out, the cake was nice and moist and the buttercream gave it a little extra someting. It was a big hit at the potluck I took it to. item not reviewed by moderator and published
Omg! This cake is delicious!!! It doesn't even need the buttercream, the cake along is to die for!! The brown sugar and pineapples together make the cake!! I also didn't layer it. Got the best complements! : item not reviewed by moderator and published
i just made this cake today and it came out so ooooooo nice...thanks Paula for a wonderful simple receipe....alway love to watch ur show... item not reviewed by moderator and published
I just recently made this cake for Easter...It came out superb and delicious...My family couldn't get enough of this double layered Pineapple Upside-Down Cake...It is definitely a winner in my household...I also agree with others...It is fine without the frosting...The brown sugar along with the pineapple is enough to create a great overall presentation as well as importantly the taste. item not reviewed by moderator and published
OMG!!!! THIS CAKE WAS AWESOME. INSTEAD OF MAKING 2 CAKES I JUST MADE ONE LONG SQUARE CAKE AND IT CAME OUT SO GOOD! THE CAKE WAS LIGHT AND FLUFFY. THIS CAKE IS CAKE I WILL MAKE OVER AND OVER AGAIN. item not reviewed by moderator and published
Second time I will be making this sumptuous cake.....Its a winner! My hubby loves it and tomorrow is his birthday and this is his choice of cake! item not reviewed by moderator and published
Very easy to make. Moist and very sweet. item not reviewed by moderator and published
Got sooo many compliments on this cake!!! The cake itself tastes amazing, sometimes though, it doesn't come out as pretty as the picture. The brown sugar tends to fall over the edges when you turn it over so the top part isn't as golden as it should be. I made the frosting the first time but I don't anymore because the cake is great without it. Its a pretty heavy cake so one is fine, no need to make two and stack them on top of each other. Just make sure the pan you make it in is deep because the cake rises quite a lot and can over flow on regular sized pans. Also I put a little bit (1/2 tsp of the pineapple juice into the batter so it has a little hint of the taste. item not reviewed by moderator and published
Oh my! This cake turned out sooo delicious! I used cake flour instead of the regular all-purpose flour and the results were amazing! The cake came out so soft and fluffy! Didn't make the frosting cause everyone in my family doesn't care for frosting much. Will make this again very soon! item not reviewed by moderator and published
This cake was Excellent. Everyone raved about it.... It was so good and easy to make I am even going to let my wife make it...(and shes not very talented in the kitchen :- item not reviewed by moderator and published
I made this cake on CHRISTmas Eve and it was my first time making a cake and it was a true success. My cake was the talk of the party! I gave all credit to Paula Deen. It did take longer than 45mins but it was a moist flavorful cake. I read most commets and didn't use the icing, it was great without it. item not reviewed by moderator and published
This is a great recipe, and I will keep it and recommend it to others. I followed the recipe to the "T" and it came out PERFECT. After reading the reviews I decided not to do the frosting, the brown sugar created a sweet crisp glaze, which was enough. item not reviewed by moderator and published
The Pineapple Upside-Down Cake was super delicious! The frosting however, was not all that impressing. It tasted too much like store bought frosting. Other than that, the cake was amazingly good. item not reviewed by moderator and published
This cake was a hit at my birthday dinner. I chose this cake because my grandmother made upside down cakes a lot. Paula certainly brought back memories of my grandmothers cake. The buttermilk really added to the moistness and that brown sugar and butter gave the pineapple and the cake the beautiful carmel tones. I could not have asked for anything better. It was so good. item not reviewed by moderator and published
loved the cake!!! item not reviewed by moderator and published
This is absolutey delicious and quick to make. Not necessary for the frosting, was better without it. Have made it both ways and prefer the "without" frosting recipe. item not reviewed by moderator and published
I love this cake! item not reviewed by moderator and published
This was my first time making a pineapple upside- down cake. My fiance likes making food requests for me and he had never tried pineapple upside down cake. The picture of this cake looked as close as ones I have had in the past. I agree with past people who have posted on this, it's VERY sweet. No need for the frosting. I ended up serving it as two separate cakes. Although it was too sweet for me, my fiance loved it! Good job Paula : I will definitely make this again for him. item not reviewed by moderator and published
This was the best pineapple upside-down cake my husband and I have ever tried! Moist, sweet, and looked beautiful too. I definitely agree that this cake does not need the frosting. It is sweet enough with the brown sugar and pineapple. I had no problem stacking the cake and really enjoyed the pineapple between the layers as well. Great recipe, easy to follow. item not reviewed by moderator and published
This cake is very tasty, and it is my first attempt at pineapple upside-down cake. I made it first back in April, and it was wonderful. It was just as wonderful when I made it today. My butter cream is never thick enough, but it is still fantastic. My suggestion is to line your cake pans with parchment. It makes the cake pop out a LOT easier. item not reviewed by moderator and published
The cake is lovely, but the buttercream is unnecessary! I substituted a rum syrup instead, just reduced 1/4 cup sugar and 1/2 cup water to 1/2 cup of syrup and added in 1/4 cup of spiced rum off the heat. Drizzled it over the top of the upside-down cake and it was marvelous. You would have no idea this cake has 3 sticks of butter in it if you didn't make it, it's really fluffy and airy! item not reviewed by moderator and published
This cake tasted amazing! However, I keyed the ingredients into a recipe analyzer, and oh my goodness - the cake had over 10,000 calories in it. One slice, about 1/10 of the cake, was 1,037 calories. Geez! item not reviewed by moderator and published
I made this cake yesterday for our 4th of July celebration! It was very good. After reading the reviews I did not try to stack mine instead I just served them as two cakes. I also did not frost them as I thought it might be too sweet. It was not easy finding cake flour in my grocery store. The cakes were perfect. They came out of the pan super easy and I placed them on a wire rack with some paper bags under them to catch the drips. I will be making this again and again!! item not reviewed by moderator and published
i've made the same cake but with different ingretents everyone complements me on it . i've never tried your way of making pinapple upside down cake put i'm sure that i'm gonna have to give it a try because it sounds so good !!!!!!! =)for now i'll give it 5 stars since i've never given it a try but i'll probably have to keep the stars the same since every thing you make is so good !!!!! =) item not reviewed by moderator and published
Taste was a little soggy. I wasn't impressed I had made the cake for my dads birthday and the brown sugar dripped everywhere and it took me awhile to make it all. When I took it out of the oven it took about 25 min. to cool and even after that it still needed longer. The cake was so warm still that the icing melted dripping down the sides along with the messy gooey brown sugar still dripping on the counter top so I decided to throw it away and it dripped on the floor! The cake also made me use alot of dishes so I'll have to clean those before my mom gets home. So now I'm going to try and make it again without the brown sugar. Wish me Luck. item not reviewed by moderator and published
A double layer was too much and the cake was very dense. Sorry Paula, but I think I'll stick with my fluffier version. item not reviewed by moderator and published
This cake is wonderful. Not difficult to make, turned out wonderful. I didn't frost it, ate it plain and it was wonderful. item not reviewed by moderator and published
My 13 year old daughter has made this wonderful cake, twice. Lighter than air... The cake is so light and delicate but balanced lovingly with the butter cream icing and having two layers, with that crispy brown sugar and pineapple topping in the center and on top, makes it beyond good....it's an event!...Oh, and don't be afraid of cake flour. item not reviewed by moderator and published
taste was ok. not great. the top layer started to crack as soon as I placed it on the top. I will make it again but only after I doctor ir. item not reviewed by moderator and published
I baked this cake for Easter. I had no problem stacking it. It did not crack. This cake was a big hit. I will make it again. item not reviewed by moderator and published
The cake itself is delicious! I did let my cakes cool a bit longer in hopes that they would not crumble while stacking as I had seen in other posts, but that did not work too well. The top layer started to crack once I stacked it on top. Like in another review, I will next time just have two seperate cakes. I also am not a fan of buttercream so I decided to use a pineapple cream cheese frosting. 1 8oz tub of pineapple cream chesse (I was only able to find at Walmart, stick of butter, and 4 cups powdered sugar mixed. Again..do not stack the cakes! item not reviewed by moderator and published
This was not a bad cake, by any means, but it wasn't great. I had no trouble stacking the cakes, as some reviewers mentioned. I thought the cake itself was just "eh". It was moist and certainly quite sweet, but there wasn't a whole lot of flavor going. I needed a little punch of something more. The frosting was what killed it. I added 4 tbsp of the pineapple juice when I made it, because after two, the buttercream was very stiff and not spreadable. The cake looked very pretty, but for me the frosting took it from being a sweet cake to being cloyingly sugary. I don't have much of a sweet tooth, so I ended up scraping the frosting off of my piece. My father, who is notorious for his love of all things sugary, loved it. My step-mother is in the middle and she left the frosting on but added that it wasn't really necessary. Overall, the cake was beautiful, but I wouldn't make it again without quite a few edits to the recipe. item not reviewed by moderator and published
I made this today for our Easter desert and it turned out great. I was worried about it not being sweet enough since it comes with a frosting. BUt like other reviews said, the frosting is definitely not needed, and I would imagine would only hurt the cake. I ended up using 3 cake pans because there was alot of batter left over. One cake did stick to the pan and we just picked at it. I stacked the other two... NOT RECOMMENDED... the top cake cracked in the middle, but I mended it and covered the crack with pecans. Other than those problems, this is a great buttery moist sweet cake. And its going into the recipe book. Sidenote: I think maybe I should have greased the cake pans instead of spraying them? Or maybe I should just invest in some new ones instead of using my grandma's 40 year old ones... item not reviewed by moderator and published
I made this wonderful cake today and not only does it look pretty when its all done, but it taste like it was bought in a store. It is so mmm mmm good. I will be making this cake for many more holidays to come. I did not stake the cakes nor did I make the icing. There is no need for either, the cake is perfect unstacked and w/out icing Thank you Paula item not reviewed by moderator and published
This is the first time I ever this, and it turned out delicious!!!! I made three and all I have left is a slice!!! Will make again. Thanks Paula for perfection! =} item not reviewed by moderator and published
I made this for a dinner party I'm going to. For the most part it came out great but when I tried to stack it a small piece broke off.. Next time I think I'll leave them as two separate cakes and skip the frosting. item not reviewed by moderator and published
Beautiful cake when taken out of the pans. But what ever you do, DO NOT STACK THE CAKES! I did as shown in the show, and what a complete disaster. The top layer split into three pieces and like the walls of Jericho came tumbling down. I was totally embarrassed as it was to be the desert for a dinner party. Needless to say, I will not try that again. Keep'em un-stacked ya'll. item not reviewed by moderator and published
This cake is a winner. It's rich, delicious, and easy to make. Thanks for a great recipe. item not reviewed by moderator and published
Delicious and easy to make! item not reviewed by moderator and published
I made this cake for my husbands birthday this weekend and it was wonderful. I didn't stack it and use the icing, just plated it as 2 separate cakes. It was so moist and everyone just raved about how good it was..this one is a keeper!! item not reviewed by moderator and published
I've made many Pineapple Upside-Down Cakes but this was absolutely fantastic. I will make it again and again. Thanks Paula! item not reviewed by moderator and published
i didnt use the icing it is not possible to get it on there item not reviewed by moderator and published
Wow, first "homemade" cake ever (lol, sad I know, but I have always been scared to try!) and this is one of my husbands favorites from childhood. He loved it and so did everyone else. item not reviewed by moderator and published
This cake was AWESOME, I did a few things differently but it still came out great! I used regular flour, Lowfat buttermilk, and I omit the icing....I also used a 13" X 9" pan, and it was perfect, no spills, no leftovers. I also only needed one 20 oz can of sliced pineapples, and 9 cherries(lol) not a whole jar.....This cake was so RICH, moist and full of flavor...It was gone in 1 hour! Seriously! Thanks Paula! Carla Bahamas item not reviewed by moderator and published
Absolutely delicious! A friend served this for an after lunch dessert this afternoon, and oh my goodness.... it was heavenly. The pineapple buttercream was unlike anything I have ever had before - creamy and delightfully tart. The cake itself would make a great plain yellow cake; very moist and tasty. Be warned that this is very sweet though so, a tiny bit is quite filling!! item not reviewed by moderator and published
I just made half a recipe in a steel skillet and turned it upside down onto a platter . . . no frosting needed!! Some friends dropped by and were dazzled, as was I. So moist and delicious, and the butter/brown sugar "bottom" was lovely and slightly crispy. No cake flower so I used the cornstarch trick noted in another review. I agree this is top notch. item not reviewed by moderator and published
Paula does it again! Simple and delicious!! I live in a small town and could not find cake flour so I found the recipe on line. Just put 2T cornstarch in the bottom of a one cup measuring cup then top with flour and level. I did this and PERFECTION!! My husband was impressed as well!!! Thank you Paula!!!!! item not reviewed by moderator and published
This is by far the best pineapple upside down cake I have ever made and everyone that I served it to agreed. I did not add any nuts and used probably only about 1/2 the icing as it was very sweet. This one is a true keeper. I probably will never make any other kind of pineapple upside down cake recipe again. item not reviewed by moderator and published
<p>most ovens are now self-cleaning, your mess will be cleaned up in no time at all :-)</p><p><br /></p> item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond