This was fantastic! The only change I made was I used coconut oil in the batter instead of vegetable oil. Adding the ripe mashed banana was a great touch on this classic cake and baking in cast iron is always lovely. It turned out of the pan beautifully. Will be using this one often! Thank you!
Read more at: http://www.food.com/recipe/pineapple-banana-upside-down-cake-83077/review?oc=linkback
Delicious! Added Macadamia nuts to the pineapple brown sugar and used crushed pineapple as personal preference. Made in a springform pan, it unmolded perfectly. LOVED IT!!
awesome! made a few changes - added sliced bananas to the pineapple, pecans, used coconut oil for oil in batter and swiped out half of the butter for coconut oil for the topping. i'll come back to this one!
This is the kind of baking that I adore- simple and good. Chances are, most home cooks will have everything they need to make this cake in their kitchen without making a trip to the store. I made it for DH's birthday, and he is doesn't have much of a sweet tooth, but he loved it. My mother used to make pineapple upside down cake in a cast iron skillet, so I felt quite nostalgic baking it. The banana in the batter is a nice twist on an old classic, and a great way to use up those aging bananas that I never seem to get around to eating!
OMG!This is sooo delicious and very moist.Baked really nice in the cast-iron skillet.Will be making again real soon.
This is a really nice, moist and flavorful cake. Thanks for sharing the recipe, we were missing dessert here trying to eat healthier! I didn't have a cast iron skillet but did use an 8" square metal pan with no problem.