This cake was delish!! However I agree with some that no enough batter and cooking time was longer...I followed all the ingredients except for one...I added fresh squeezed lemon instead of orange juice. I'll have to double the batter next time as this cake will go very fast!
I made this for our Easter dessert and it was a hit. To accomadate our large family, I doubled the recipe and baked the cake in a 12" x 9" pan at 325 for 50 min. It turned out great.
Yummy! I made 1/2 of the recipe, replaced the OJ with pineapple juice, used half sugar and half Splenda and cooked it at 350 for 1 hour. The taste is great! Will make this again!!
Made this for my mom's birthday because she loves pineapple upside down cake. Four of us devoured it in less than 10 minutes. She now asks for it all the time!
Delicious! I'm not one of the world's champion bakers, but I managed to make a perfectly acceptable, even presentable cake. Like others, I used the pineapple juice I had at hand from draining the pineapple chunks (I've never even seen canned spears), instead of the orange juice. I also found that it took an extra 10 minutes to cook, but I was using a round pan because the square one was in use.
Outstanding!! Very, very moist cake. I didn't have orange juice and only 1/4 cup of pineapple juice (left over from making Mai Tai Steaks where I had opened a can of pineapple spears for the juice and decided to find a recipe to use the spears). Came across this one and am so happy I did. I added a 1/4 cup of rum to the juice to make my 1/2 cup needed. I threw on some raisins just because I wanted to add another color to the topping. I used all 10 spears in the can because I didn't want to waste any. Didn't have a 9" pan so used a 8" instead. Cooked for 40 minutes at 350 degrees and it came out perfect. DH couldn't wait so he had a piece with coffee before dinner was ready and another for dessert. I would highly recommend this and plan to make again and again. Thanks, Honeybeee for posting.
Much better than my old standby recipe I've used all these years. The cake was moist and had a subtle orange flavor to it. It got eaten up by my family within 2 hours!
This recipe was easy, not to many ingredients, and the results were excellent. I made this cake for my family, and everyone thoroughly enjoyed it! Took about 5 minutes longer to cook, and I made in a large (10") round pan.
This cake was perfect! :) Soooo easy to make! I baked it for exactly 40 minutes and it came out perfectly! Although, it is very sweet and so serving it with some whipped cream or ice cream is lovely. My whole family loved it and I will most definitely make this again! :)
Very good! I used crushed pineapple so that I could get more surface area with the fruit, which I think also solved the problem for some of the below reviews who said the fruit to cake ration was too much. Also, for the people who used a cast iron skillet, you have to realize that most are larger than 9 inches, which would cause the cake layer to be thinner.