Pineapple Upside-Down Cake

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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!!

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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 !!!!! =

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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.

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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.

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A double layer was too much and the cake was very dense. Sorry Paula, but I think I'll stick with my fluffier version.

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This cake is wonderful. Not difficult to make, turned out wonderful. I didn't frost it, ate it plain and it was wonderful.

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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.

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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.

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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!

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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.