Pineapple Upside-Down Cake

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Im guessing this isn't too great of a recipe from looking at the reviews! good thing i did. because tomorrow is mother's day and I wanted to make my mom this since i saw it on the cooking show the other day while i was sick in bed : it looked so good when he made it ugh. Im only 16 btw, and i guess i will use Emerils recipe for it! thanks alot guys.

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After reading the other reviews, I have to say I agree with them all. This recipe was a disaster from the very beginning. What's with the fresh pineapple? Who needs to practice bleed. Used drained, canned pineapple and save yourself some time. DO NOT use a 9" cake pan unless it is unusually deep (recommend 3 inches like those used for tier cakes or be prepared for the mess that will result when it overflows. Fortunately, I saw this coming and used a lined cookie sheet under the cake pan. Someone else said this, but the ratio of brown sugar to butter is way off; use the 1/2 cup that was previously suggested by another reviewer. Oh, and back to the pineapple rings, use a 3" cookie cutter. Anything larger than a 3" pineapple ring means you can spend time trying to piece together something other than nice rings with a cherry in each. Despite all, I will try this recipe again, just to prove to myself that I can recreate an old favorite. Tyler, you blew it this time and I find that shocking. Fess it, fix this recipe, and get the kitchen staff to test the recipe after it is written (and test it more than once.

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This is the first time I have ever taken a recipe off of the internet and not read the review first. I figured if it was on tv then the recipe must be ok. BIG mistake!!! Thankfully I anticipated it overflowing so I put the cake pan into another pan to catch the overflow!! There was entirely too much caramel and the typical 9 in cake pan is not big enough. DO NOT make according to the recipe.

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It tasted ok, but it overflowed the pan makeing a terrible mess in the oven.
I thought there was too much baking powder and brown sugar.
Will never make it again. I'm sure there is a typo in the ingredient amounts.

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I usually read the recipe reviews but because this looked so easy on the show - I did not. Major mistake. The ratio of brown sugar to butter was way off as was the pan size. 4 Tbs butter to 1/2 cup brown sugar gave better results. Fortunately, the 9" pan I used was unusually deep. I didn't have an overflow, but the center of the cake sunk. If I do this again I'll use a larger pan. Tyler - you need proofread your recipe submissions.

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Its all been said in the reviews. Something is wrong with the caramel directions. Should have put the cake in a deeper dish. Major overflow. DO NOT MAKE THIS ACCORDING TO THE DIRECTIONS!

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The batter for this cake is delicious, and I will use it again, but I wish I had read these reviews BEFORE I made it. The ratio of the caramel is definitely incorrect. Mine was so thick, I kept adding butter to try to make it "pourable". Like others, it was way too sweet and crusty. We ended up cutting off the topping and eating the cake and pineapple ring together. My oven is a mess from the spill over as well.

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After making the carmel three times, burning my finger, and melting a spoon, I finally got something that looked somewhat like what his looked like on the show. I did not have a 9" cake pan so I used my springform. I followed the directions for the batter and I didn't have too much, nor did it overflow, but the springform may be taller than most reg cake pans. I had to overlap the pineapple to fit five rings. I baked it for the time it called for and it turned out a little brown. Some of the carmel dripped into my oven. I couldn't get the cake out of the pan even with the springform, so the cake didn't come out looking very pretty, but it did taste good. A litte sweet...but overall pretty good. I pry wouldn't make this cake again, but will use the batter recipe.

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I am a 50-year cook and still didn't understand the 9" cake pan! My oven is a mess! I'll wait to taste and see if it turns out ok after spilling all over.

L

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Based on flavor alone, I would give this 5 stars. Best pineapple upside-down cake I've ever had. I gave it 4 solely because after reading the reviews, I decided to change the pan size - I used a 9x13 pan which worked perfectly. This recipe would definitely be too much for your standard 9" in diameter, 2-3" deep cake pan. I may try one of my deep springform pans next time. I loved the recipe for the genoise. I will use it for other cakes from now on as well. I didn't have cherries, so I used blueberries instead which was pretty yummy. Overall, despite the trouble w/ yield size, this is an excellent recipe!