Pineapple Upside-Down Cake

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Delicious cake, too sweet, and I like sweet desserts but would cut down on both sugars next time, baked it on a 9x13 pan, didn't have shortening so used only butter and 1% milk, was ready in 40 minutes in a convection oven, came out easily and perfect. For those who had trouble with too much liquid, is it possible that the pineapple wasn't drained? you only use 2 tabl of the pineapple juice, the rest is discarded, it doesn't say it in the recipe but I'm
sure that's the way to do it.Ree's recipes are heavy in sugar.

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I made this in a cast iron skillet. I also used 2% milk and had no problem with that. My only issue was the 30 min time. I checked the cake with a toothpick at 30 min and it came out completely clean (apparently because the middle was liquid. So I flipped it out onto a platter with great difficulty, only to watch the liquidy center collapse. I tried to flip it back into the pan and baked it for anoth 10-15 min and it turned out great, although no longer pretty. I also used fresh pineapple rings and frozen, thawed cherries. It tasted wonderful!

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This was excellent!!! The cake is moist and yummy, and the brown sugar/pineapple topping was perfect, making it sweet, but not too sweet. I baked it in my 12" cast iron pan, and it took 48 minutes in a regular oven at 350 degrees. I checked it at 30, and it was very soupy still. Finally, it set. I did not serve it warm, I made it early in the afternoon, and served it after dinner. Word of caution though - this cake is huge!!! It will easily offer up 14 - 16 servings, not 8. Serve this with a bit of sweetened whipped cream - YUM!

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I made this cake in a 9x13 non stick pan and it is one soupy mess. I followed the instructions to the exact amounts because I always check twice before I put it in the bowl. I don't know if it was the size pan but I would imagine it should come out great in any size pan. I even let it bake for a full hour and it still didn't get me a cake. Not a happy camper for wasting all those ingredients on a cake that looked so good.

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Yummy. Like others took 40-45 minutes to bake 350 in convection with 12" cast iron skillet. I did cream butter and sugar first. The cake did not cut neatly when warm but oh so tasty! Still great the next day though!

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This was phenominal. I made it in a cast iron skillet as suggested and cooked it in a convection oven at 325 for 40-45 minutes. I didn't use whole milk but I really didn't think it needed it. It was simple to make and tasted great. (The worst part is cleaning up my oven and did make a little bit of a mess with the butter dripping down.

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I made this last night, my hubby and kids loved it. I baked it in a 9x13 glass pan for 30 minutes, it came out perfect! Will make again :

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Super yummy and moist! Mine took a LOT longer to bake but my cast iron skillet is a bit smaller than the norm.