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Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 41-50 of 102

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  • on May 02, 2010

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    I'm not sure why this recipe has recieved so many bad reviews. After reading several, I decided to give it a try anyway and I'm SO glad that I did. I had watched Tyler's episode that morning so knew that while the recipe calls for a 9" round, he had used a double 9" round, which is why he didn't have the mess that so many have described. I used my cast iron skillet instead as I don't have a double 9" pan. Made the caramel right in the pan; cooked it just until the sugar had no granules left, but not boiling. I used peaches instead of pineapple, because I didn't feel like going to the store. The cake batter was thick, but what spreading I wasn't able to do in the pan it did by itself in the oven. The cake cooked beautifully and tasted amazing! All my friends and family ate at least two pieces and one little girl actually gave me a hug and told me that it was the best "pie" she had ever had! Can't wait to use this base for many different upside-down cakes in the future (bananas with rum caramel is next. THANK YOU TYLER!!!

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  • on May 02, 2010

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    I made this with 2 carmelized granny smiths in a spring form pan that I covered in foil. No mess. It did fall slightly in the center. I really wisked the carmel to get the consistancy smooth and kept it liquid - more like runny lava. I also added 1tsp cimmamon to the cake to tie it to the apples.

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  • on May 01, 2010

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    I saw Tyler make this cake this morning and decided I would give it a try. After reading the reviews, I was a little hesitant. The only modification I made was to cook it in an oblong casserole dish, a little smaller than 9 X 13. The fresh pineapple was so good! I didn't have any cherries but it didn't need it! I was concerned about my caramel at first because as soon as I would put a spoon in it to taste and blow on it to cool it off it had hardened like brittle. I put the caramel in the bottom of my pan any way I followed the ingredients exactly (minus 1/4 sugar and it was impressive! My husband wanted to know how I did it! I will definably make it again!

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  • on May 01, 2010

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    I don't know what some of the reviewers were saying about this not being good; but, I bake and cook a lot and this is the best of the best! The cake has a crisp crust yet moist on the interior. And, the body of the cake enhances the rich carmel topping and fresh pineapple taste with the sweet red cherries! I would use this cake recipe for cupcakes, regular cake, the list goes on and on! Be careful though....it does have a tendency to run over the pan sides unless your pan is really high. So make sure and have parchment paper underneath or another cooking dish to catch the drippings. WOW!

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  • on May 01, 2010

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    best cake ever!!! what is everyones problem? made this cake and it is fabulous!!! you all must be doing something wrong.

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  • on May 01, 2010

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    THE RECIPE CALLS FOR 1 CUP OF BROWN SUGAR,SO WHY IS EVERYONE SAYING 2CUPS OF BROWN SUGAR.MAYBE A MISPRINT.

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  • on May 01, 2010

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    I made this for mother's day last year, and it was a disaster! There has been soo many bad reviews for this, so WHY is it showing on the foodnetwork this morning again?? Reviews are clearly going unnoticed!

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  • on April 21, 2010

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    This recipe was a disaster. Had the same problems as most everyone else, sinking cake, top hard or crispy and burning caramel. This was a disappointment. Don't try this recipe please!!!!!

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  • on March 16, 2010

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    I am baking this cake right now and it is oozing out over the edge of the pan everywhere! My house smells like burned cake instead of pineapple upside down cake! Definitely use either two pans or a 9x13. I am very disappointed right now!

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  • on November 08, 2009

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    My husbands favorite dessert and this is his new favorite recipe for it! I only have 9 x 13 inch pan so made 1 1/2 times the recipe and it was outstanding. As usual, the ultimate recipe Tyler - thanks! Kristine

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