Easy Pineapple Upside Down Cake

This is a super easy and very delicious cake. The topping bakes right into the cake and makes for a very flavorful dessert. To remove it from the pan, I lined a cookie sheet with foil, put it on top of the cake, then flipped them over. Worked great. This is very good, I recommend you try it!

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This cake is really yummy, I'd made it co-incidentally 3 days back:) Its quite similar to Chef Tebo's Easy dump cake and is really "MMMMMMMMMMMMMMMMMMMMMMMMM"!!

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Good cake....Next time I will try the light brown sugar instead of the dark just to see how it comes out...

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Wonderful! I however made a smaller version in a round pan using the "Jiffy" cake mix. Its just easier to have a plate for and there are no left overs (always keep wanting more you know)!

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Wonderful, light, flavorful, large and easy to make. I used a 9x13 oblong pan, about 2 cups of light brown sugar (didn't have dark brown and we like brown suger) 2 cans of pineapple chunks, (didn't have slices but the chunks covered every inch of the cake top and would use them again)and the maraschino cherries but not the walnuts. Great results with no complaints in my house and no cake left either. A keeper for sure!

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This was so delicious. I have a friend here at work and today is her last day and I made her this because she likes pineapple upside down cake and she and everyone else loved it. It was gone so fast. It is yummy and very easy to make. I am going to keep this recipe and use it from now on. I will tell you that I did use crushed pineapple though instead of pineapple slices and it came out good and I also used a half cup of butter rather than 1/4 cup. I thought it was going to be too much butter at first but it wasnt at all. Thank you for a wonderful recipe.

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DELICIOUS, I made this using PEACHES, Home canned peach halves. Made it in an oblong pan, Had a platter that fit. Made a few cupcakes as I had extra batter, put butter, brown sugar and a peach halve in each. Great thanks for the Recipe.

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i am so glad to find the recipe again,this is fast and good,i lost the recipe about 20 years ago.thanks for the recipe,if i remenber,we just rub the pan with butter.thanks again

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My family said this was the best cake ever, I substituted the water with pineapple juice, it was Yummy!

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just what i was looking for .i made one small change and used the juice from the pineapple instead of the water the mix called for. it disappeared in 30 minutes. great simple recipe thanks again

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This was great; I made the recipe into two 9" cakes. They were nice and moist and I was pleased with the results.

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wonderful wonderful recipe. i promised my mother-in-law to take care of the desssert for the BBQ they were having, and i was so tired so i came to food.com and looked in the desserts cookbook and found this recipe. it seemed easy and quick and not too tiring so i gave it a try. its ingredients cost me under 5$ and i did it in no time. i was a bit nervous when i flip it upside down but the results were great. the cake looked great and tasted great. thank you very much. i took tons of pictures of it which i will post when i get home. thank you so much

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Delicious. I had to make two round cakes rather than one oblong as I already had all my pans in service with other recipes! My famiy cut into one and absolutely would not leave it alone until it was all gone. They even scraped the bits off the bottom of the cake plate! I had to hide the other cake, as I plan on taking it to a pot luck!

Very easy and i will clearly be making this again and again.

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I was looking for a specific recipe for something I had in mind, that - as it turns out - doesn't exist, so I knew I needed to make it up for myself. I wanted to try a Black Forest Upside Down cake. My best results were achieved by using this simple classic recipe and adjusting the ingredients to get the flavors I wanted. Basically all I did was replace the yellow cake mix with a devil's food cake and used only the maraschino cherries instead of pineapple. It turned out wonderful but for anyone curious enough to try this, using only maraschino cherries makes this an EXTREMELY sweet dessert. Next time I might try fresh cherries instead.

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I absolutely love this recipe !! I did take the others advice and used the juice and it came out so moist. I think next time I'm gonna use sliced pears instead of pineapple .

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I have been making this cake for over 30 years, it was my father's favorite. I use the juice from the pineapple for part of the water and add chopped walnuts to the batter instead of on top of the cake, otherwise recipe is the same. I have an older tupperware rectangular cake taker that I simply place on top of 9x13 pan and flip. Wonderful cake, thanks for posting.

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Made this following the suggestions to melt the butter first and I used pineapple juice instead of water. The cake could not have been more flavorful or moist. I flipped the cake onto a cookie sheet; it looked like a work of art. However, I tried using the 2 spatulas to put the cake back in the pan as one person suggested; the cake fell apart into many pieces. DO NOT try the spatula trick. Cake was yummy but not pretty. njgirl1404

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I found this recipe about six months ago on a box of cake mix, and I absolutely LOVE it. Like another reviewer, I melt the butter and pour it on the bottom of the pan first rather than cutting it into chunks. I also make this cake with margarine to reduce the fat. The butter/sugar mix makes the cake so delightfully moist, I just can't even explain. There are two suggestions I'd make for this recipe. First of all, the way I flip the cake is to stick a cookie sheet on top of the cake pan, and with oven mitts, flip the whole thing over. Then with two large spatulas, I lift the cake from the cookie sheet and place it back in the original cake pan. This makes for great storage. The second recommendation is to use a 12 oz. can of pineapple (most recipes list this), but NOT Del Monte, as they cut their slices thick and only include 10 pineapple slices per can. You need 12 slices to cover a 9 x 13 cake pan. I'm not sure which brands do contain 12 slices, but it would be good to find out before you buy (or you could just buy a bigger can, or two cans). Of course, if you end up with only 10 slices of pineapple, the empty space on the bottom of the pan lends itself well to experimentation.

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This was a good recipe to find. I made it for my daughters birthday party.Everybody Loved it.I've have never made one before.Super Easy..

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I liked the simplicity of this recipe, but made a couple of changes, like I used Ducan Hines Pineapple cake mix. Also, I used 1 and a 1/2 sticks of butter and 1 and a 1/2 cups of dark brown sugar for extra gooeyness! I baked it in a dark non stick 13 x 9 rectangle pan for 50 to 55 minutes on 325 degrees. The whole family raved about this cake!! Thanks!!

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