I was disappointed in the cake. I found the dark rum to be too strong a flavour, and the batter too hard to spread evenly. It wasn't as appealing as I had hoped.
pretty good, nice and tasty, the batter was a little thicker than i was expecting it to be. you can even make a 9" round cake out of it.
The flavor of this was very good but don't know if I will make it again. The batter was so thick I could barely spread it on top of the pineapple. I baked this the full 35 minutes and the toothpick came out clean but the cake part just was too heavy for our taste. I didn't bake this in a 9X13 as I was listening to other reviewers so I baked it in my Corningware 10 inch square skillet. Maybe that's why the cake was so heavy but again it was very flavorful and tasty.
This cake is wonderful, but I think it was missing the wet ingrediant. I added about a 1/2 C of pineapple juice and not rum to the cake batter and it was delicious. Everyone raved about it. I also used Splenda instead of sugar. I doubled the recipe to fit a sheet pan. I will be making this one again. Enjoy!
Tasted very nice. I will try it in a slightly smaller tin next time I think.
I love this recipe! If there is any left after a day or two, a little pineapple rum sprinkled over the top makes it seem fresh baked again.
I was kind of disappointed in this cake...it sounded so good,I couldn't wait to try it. Like the other reviewer said, the batter was awfully thick...I really didn't think it would cover all the fruit mixture, but it did,barely. The cake just didn't look appetizing, like most pineapple upside down cakes do. I may try it again and give it a second chance...if it turns out better then I can give it a higher rating but if I base my rating on the one I made last week, 3 stars is the best I can do.