Pineapple Upside Down Cake

The best recipies I have found for PUC. I did substitute pineapple juice for half of the milk then added a little more juice and also used 1/2 tsp almond extract and 1/2 tsp vanilla extract. The cake was flavorful and moist and the topping was perfectly sweet. It got rave reviews from dinner guests and husband. This one is added to my cookbook, thanks for posting.

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Fabulous buttery goodness!! Delicious....10 star recipe!! Thank you for posting! I sub butter for margarine...and pineapple juice for milk.

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Delicious Pineapple Upside Down Cake. I substitute butter for margarine and used one can of large pineapple chunks instead of pineapple rings and arranged chunks in circular fashion. Also used a 9 inch round cake pan and it turned out fabola. Hubby and daughter Sarah enjoyed it. I will make this beautiful cake again. Thank you for posting CookingMonster.

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This recipe turned out very good. The sugars and butter didn't caramize as brown as I wanted. Stuck it under the broiler for a few seconds! Flavor was perfect and the cake was moist and heavy like a pound cake! Great recipe!

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I made this recipe because it was for a 9x9 pan so I figured it was an ideal size for us. It was great! It made a very light fluffy and tasty cake. My husband is happy too because he's been bugging me to make one for about a month, since a co-worker brought one in and he got a taste and has craved it ever since. Thanks CookingMonster for this recipe!!

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Really-really good cake! I used all butter,1/3 cup milk 1/3 cup pineapple juice (from the can). I WELL greased a bundt pan in addition to the butter on the bottom lined the bottom of the pan w/ alternating cherries and pineapple chunks. It was so delish served 1 hour after baking still warm. Thanks for posting this keeper :O)

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I am giving it a 5 star as it was a very nice, moist, well baked cake. it was turned upside down perfectly. I mixed pineapple juice and milk to add it 3/4 cup. The kids didnt like it but my DH & I liked it.

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Wonderful Cake! I doubled the recipe and put it in a large pan to take it to a church dinner. I also used butter instead of margarine. Then I made a single one just for my family. They loved it. Will definately make this one again.

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This is definately a keeper! I made it just as it was written except I too used real butter for the first step. It baked up perfectly, was easy to remove from pan, and tasted wonderful. I'll be adding this to my tried and true file. Thanks for sharing this lovely recipe!

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Exceptional!The cake was very good.I did not have margarine,so used butter for the cake.Having baked cakes with margarine before,I can imagine how this would turn out.Used butter for the base of the pan before putting pineapple in,recommend using butter only for this part..Very nice when eaten warm/room temp.I made it in a 9x9 pan,turned out very good.Have put it in my cookbook.Thanks for a great recipe!

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Made this yesterday! Turned out really nice! I used a 9x13 pan because that is all I had. The cake was nice and fluffy. I have marked this for future use.

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This turned out great! I also used a prepared cake mix to save time but the margarine and brown sugar were just enough--not too much like other recipes I've tried. Also, I used the leftover pineapple juice and mixed it in with the water that the cake mix called for in order to get a little more of a pineapple taste in the cake. It was PERFECT. Thanks so much.

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First off, let me qualify my review by saying that I used a 9 cup Bundt pan and butter, not margerine, for my cake, so... I really liked the light texture and simplicity of flavor that this cake possessed. Thoroughly creaming the butter and sugar together produced a super-light crumb texture and the Bundt pan ensured even heating and an interesting shape :) I made this cake as a result of a baking competition with my DF, and although I lost (her cake's much prettier ^^), I will definately be making this one again! This recipe calls for lots of whisking and stirring, but it is all well worth it when you taste the end result. Thank You~

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I loved this recipe! It was soo good and moist.The first time I made it i cheated and used a betty crocker white cake mix.It as soo good but the second time i made it using this recipe for the cake part and it was even better.Whenever you have a busy day just used a prepared cake mix and use the rest of this recipe but follow the baking directions on that box.I used chopped walnuts and put a half cup around the walnuts and a half cup over the cake batter.It tasted GREAT!A nice touch.I also used butter in stead of margine to make it less watery.I used a 13 by 9 in. pan and used 8 pineapples cause i coudnt fit the reat.This recipe is definately a keeper!

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Used fresh pineapple, sooooooo YUMMY!! Will make again, thanks!

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I recommend to use butter for the topping since margarine contains water and it will separate when melted. I used 4 Tbs. melted butter with the brown sugar for the topping since I didn't use whipped cream. Everyone absolutely LOVED it! Will make again and again.

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This is surely a winner! Easy to make and great tasting! Looks as good as it tastes!

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We made this cake last night for dessert and the family just had to have seconds! Great recipe! I thank you for sharing this delicious dish.

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Awesome! I made this for dessert because we had some guets over for dinner. They absolutely loved this cake! I didn't have any canned pineapple rings, but I had a fresh pineapple, so I used that instead, it was so good! I served it with fresh whipped cream! Thanx for such a wonderful recipe

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This was *wonderful*, I can't stress that enough. I made mine in an 8x8 glass pan because that's all I had. It turned out of the pan beautifully and the presentation was gorgeous, everyone was impressed. It was a nice size, a switch from the usual 9x13 that's just too big for only a few people. I'll definitely be making it again, only might add some pineapple chunks throughout the cake because I want lots of pineapple in every bite. A keeper, I'll be making this one over and over again.

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