61 Reviews

SO good. The cake itself is dense and buttery, not too sweet with a gentle tang from the creme fraiche. And the caramel is beautiful. I only wish there were more of it! I think next time I may add a couple more tablespoons of butter and another 1/4 cup of brown sugar before adding the pineapple. I used 1/2 of a fresh pineapple that I cut in chunks and drained well. And I wavered on whether or not to add the pecans, but I am SO glad I did. I thought they really added to the flavor and richness. I even went so far as to top the cake with a big scoop of butter pecan ice cream :) Yum. Just yum.
**Made this again for a potluck and added half again as much butter and brown sugar in the topping. Even better!!! I did have to omit the nuts because one of the gals has a nut allergy, but added dried cranberries to the topping which was almost as good as the pecans :)

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under12parsecs May 12, 2011

I followed your recipe exactly. Even made my own creme fraiche and waited 24 hours just so I could try this recipe. It was well worth the wait! This recipe produced a delicious, moist cake with a texture and taste which hinted at cheesecake. And talk about a stunning presentation! I've been making Upside Down Cakes for years and never thought to place half slices of pineapple along the sides of my cast iron skillet. The only change I made was that I cut Marischino cherries in half and placed the halves in the gaps between the pineapple slices and left the pecan halves in the middle of the slices. This added a little color. Really got some raves on this cake!! I think I will retire my old "stand-by" recipe, this one is definitely a keeper! Thanks for sharing, Mean Chef.

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Susie in Texas June 03, 2003

I loved this cake, will be lucky to get another piece, DH loves it too!! The only change I made was to use fresh pineapple instead of canned. DH made the comment that this cake would also be awesome using an apple pie filling recipe on top instead of the pineapple. I liked that this recipe didn't use a box cake mix, this was so much better and worth the extra effort.

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Cinda Lu February 06, 2011

I made this cake on Wednesday night and this Saterday morning we ate the last piece! The cake is beautiful moist firm and slightly dense with a real smooth texture we love pecans so that is what we used instead of cherries. This is a cake I will make over and over again. Thanks for posting newspapergal!

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oilpatchjo January 03, 2010

OUTSTANDING!!! I used fresh pineapple cut into chunks and chopped pecans. I was also out of bourbon (*gasp*!) so I subbed spiced rum. I had to cook it about 10 minutes longer (I live in a high altitude), but this came out beautifully!! It's been years since I've had PUD cake in years and I was so glad I tried this one - thanks for posting!

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xpnsve May 29, 2011

I cook every week for friends & this was a huge hit! The best PUD cake ever! I used sour cream instead of creme fraiche. Thanks!

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Feej July 11, 2010

This my first time making pineapple upside down cake and it's absolutely delicious!! I think this is the most delicious cake I've ever eaten.I used fresh pineapples because that's what I had.I also used dried cranberries instead of pecans.For the batter,I used half sour cream /half yogurt ,as there wasn't enough sour cream.For the flavoring I used rose water along with some vanilla sugar.The end result was outstanding with a cake that is dense and gooey in texture and a topping ,which complimented it so well .Thank you for posting.

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Baker30 April 19, 2010

Delicious!! I used a cast iron skillet and sour cream, and this came out moist and dense and amazing! The sour cream balances out the sweetness in the topping and the cake really well. I also cooked it for almost 40 minutes, instead of the recommended 20-35. I made this for my husband's birthday, and he said that it was one of the best (if not the best) pineapple upside-down cake he's ever had!

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Idealyst84 March 10, 2010

This is a great cake. I've been baking it for many years, since this is one of the few cakes that my husband, who says that nearly all cakes are too sweet for him, would eat. I always used an oven-safe wok. The texture of the cake is perfect, moist and crumbly, and the pecans add complexity, so I suggest not replacing them by cherries.

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Anya December 15, 2009

I've never made pineapple upside-down cake before, so this was a whole new experience for me. While I didn't have a cast iron pan I did have a regular non stick pan that I used the same way. It turned out AMAZING!! I also didn't use pecans I used maraschino cherries, but still really good!!

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LogicallyLocked November 26, 2009
Mean Chef's Pineapple Upside-Down Cake