Pineapple Upside-Down Cake

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I'm not a big fan of cakes but made this for my niece's birthday. This cake got rave reviews from my family and even me. I like it so much that I'm making another one this weekend and an extra one for a friend.

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This cake is so sickeningly sweet! The recipe does not call for any salt to balance out the sweetness. I did add about 1/4 tsp of salt to the cake, but that was not nearly enough. I would add 1/2 to 3/4 tsp if I were to use this recipe again.

I took the suggestions about using a 13X9 pan. I am glad I did too - because it filled that up!. The batter is super thick - almost a dough. It was hard to spread it over the pineapple. Also, it was very hard to tell when the cake was done because it crisps on the outside. The recipe says to use the "spring back" method - but that is not possible because the outer layer is crunchy. I inserted a toothpick instead. I baked it at 350 for 1 hr 5 min. I loosely laid a piece of foil over the top for about the last 15-20 minutes because it was getting quite brown.

My last complaint would be that cutting the pineapple rings 1 inch thick is way to much! Next time I would do half or less.

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I made this cake for Mother's Day yesterday and it was delicious! Rich and buttery. Wow! The whole family loved it. I did bake for 1 hour 20 minutes which is longer than called for, but it came out perfect. I turned the oven down to 325 for the last 20 iminutes.
Would make it again in a minute.

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My daughter made this for Mother's Day and it was delicious. Even though it did run over a little on the cookie sheet it was still the best pineapple upside down cake I've ever had. Next time will try the 13x9 pan as suggested.

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I live in NYC and ran all over to Wholefood, and two other markets looking for fresh pineapple rings.. I could not find them anywhere. So I had to settle for canned.. ugh.. I rinsed them well and set them on paper towel to drain. In spite of the fact that they were canned the cake turned out well. Everyone enjoyed it. Also, I did not have a non stick cake pan so I used organic cooking spray, which worked just fine. The cake came out of the pan with ease.

All good! Thanks Tyler!

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This has become on of my favorite deserts to make, I find it easy and delicious.

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Read most of the reviews, which aren't very flattering, but decide to go ahead and try this recipe anyway. I used a 9 in springform pan as a number of complaints stemmed from overflow. I also waited till after the batter was made until I made the glaze for the top of the cake.
The springform didn't help much as the hot sugar was soon all over the cookiesheet which is fortunately underneath as directed. About 30 minutes into cooking I had to switch sheets to keep the house from being filled with the smell of burning brown sugar. Didn't use all the batter, which was a wise move as the cake does indeed puff up quite abit.

I let the cake cook for about 10 minutes longer than suggest and my middle still collapsed. Aisde from the hole in the middle of my cake, the cake itself tastes fantastic. A nice firm outside with a lovely, soft inside. The topping is so sweet and yummy.

Based on the excellent taste of the cake, I've got to give this one another try. Maybe I'll go with a nice cast iron skillet as someone else suggested.

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Not sure why there are so many bad reviews, but it definitely had me sweating before I made the cake. My mom wanted this cake for Mother's Day after seeing it on TV last week, so I went out and got all the ingredients before reading the reviews. Since I had everything to make this recipe and then found out it wasn't getting good reviews, I said a little prayer as I was making it yesterday.

There is definitely too much batter for a 9 1/2 inch round pan, so I decided to put it in a 9 x 13 pan and put a cookie sheet underneath it, just in case. Nothing spilled over and the cake came out fantastic!

Don't pass this recipe up because of the bad reviews! It is absolutely delicious and we will be making it again!

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I love this cake; it turned out perfectly. The only think is if you are using a 9.5 in round pan as specified in the recipe, there is too much batter. I just made 4 cupcakes as well! Also, definitely put the roasting pan beneath the cake pan to catch the gooey caramel that WILL bubble over. As for the reviews that say it is too wet, I just tipped the cake pan over the sink after pressing the pineapple and cherries into the caramel to get rid of the juice. I think this is key. The cake was easy to make and tastes delicious!

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I am a seasoned baker and I have never had this problem before. I baked the cake exactly as the recipe calls for. When the hour was up my cake looked perfect. The top was golden brown and puffed up and when I pushed the middle it sprang back so I assumed all was ok. I waited a minute and flipped the cake onto the plate. When I removed the pan the center of the cake which did not bake and the caramel poured out all over my counter and my hands as I was stupid enough to try and stop it from hitting the floor. I have never had anything like this happen before-EVER.
I don't know how some people got this cake to turn out but not only are you risking wasting your time by trying this but my burns are proof that it is also dangerous. Find another recipe please. Its not worth the risk or disappointment.