Pineapple Upside-Down Cake

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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!

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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.

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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.

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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!

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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

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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!!!!!!

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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.

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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!

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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!

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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.