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If I could give it more, I would! Of course, I made some modifications as I can't just leave well enough alone. Here is what I did...
Regular yellow cake instead of the pineapple cake (cheaper)
Fage 0 Greek yogurt instead of the oil (lower fat and creamier consistency)
Yum yum yum! Thanks Elaine for this recipe! A keeper for sure!
This is a good cake but you can taste the imitation pineapple in the duncan hines mix. It really bothered me. Seems counterproductive... why not just use yellow cake mix and use pineapple juice instead of the water? I'm not saying the cake wasn't good, but that imitation pineapple flavor was annoying. It reminds me of sonic slushy or snow cone flavoring or something. But very moist, only my husband and I could taste the fake pineapple flavoring bc we have been enjoying a fresh pineapple cake recently from the store and were hoping to have a recipe of our own.
This is very good, I made the recipe exactly the same except after you lay down the pineapple rings, I also added crushed pineapple all around the rings to fill in the open spaces. I added the cherries to the ring and all around the crushed pineapple. Then I continued with the steps in the recipe. Turned out very good and really moist, I added a picture of the finished cake.
Oh my goodness, this is the most moist and delicious pineapple upside down cake I've ever had. I baked it for our 4th of July party, and everyone who tried it loved it. I substituted applesauce for the canola oil, and you would never know. My husband said it was his favorite pineapple upside down cake that I've made.
Awesome recipe. I followed exactly as instructed and turned out great! Very moist and flipped right out of pan. I cooked 50 mins and then knifed around sides of pan and flipped on serving plate. Left the pan on top about 10 mins to let juices soak. Yummy!
It baked up beautiful...very moist. This was my first P.U.D. cake. I don't think I could find a recipe to top this one, however, I do think that next time I make this, I may use more brown sugar, and use crushed pineapple. nothing to change the flavor, but crushed pineapple may be more "fork friendly" Thanks for sharing. this was the first recipe that I tried, and shall be the only one in my recipe books!!
Yep! It's that good. I went with the crushed pineapple, pecans and no "extra" topping. It isn't overly sweet and soooooo moist. I had DH flip the cake onto the serving tray and waited anxiously as he removed the pan. There wasn't even in topping stuck in the pan, it all stayed beautifully on the cake. Thank you. This is definitely a keeper.
Thank you, thank you, thank you! My mother made the best Pineapple Upside Down cake from scratch, and it was so darn moist and delicious, people would actually pay her to make it for them. She passed the recipe on to me before her passing, and it became one of my most requested recipes after I married and baked it for my family and friends. I rcently lost her recipe in a move, and have searched everywhere for a close replacement. I just couldn't find it until now. Since mom used crushed pineapple instead of slices, I tried it with your recipe and also doubled the topping recipe. My husband thought I had found my moms recipe, so I knew I had a winner. Again, thank you.
This cake was SO moist and delicious! I took some into the office and they absolutely loved it! Followed the recipe with the exception of using Duncan Hines Butter Recipe Golden cake mix (since supreme pineapple was unavailabe) and I omitted the maraschino cherries. I did need the 45-50 minutes for it to cook through completely. And I don't think it needed the extra topping as it was sweet enough, but thank you for providing the option. This was extremely easy to make. Will be making this for the family'sThanksgiving potluck ! Thank you!!
Great cake. I used a yellow cake mix and cooked in two round pans for 40 minutes.