7 Reviews

I did this somewhat differently, but not enough to change the basic character of this excellent cake. I didn't use cherries or pecans, but added a light sprinkling of unsweetened flaked coconut. I had pineapple in juice, so I wound up reducing the juice slightly with a little added sugar and a splash of lemon, because the pineapple really wasn't tart. In the interests of overall reduced calories/saturated fat, I used Earth Balance buttery sticks for the butter in making the syrup for the pan, and used it again for the oil, but kept the 1/2 c measure even though I doubled the recipe. I did this with the sugar as well in the batter, but not the topping. The overall result, tender, moist, light crumb--pineapple shows through in appearance and taste, but it's not overly sweet. I found it quite easy to make. Oh, and for speed of combining, I melted my EB stick into the heated syrup reduction and added both to the flour mix, then stirred in the eggs. I didn't beat it a lot, but you could see it activate the baking powder. I spooned and spread the batter to cover. It's pretty too, even this simple.

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Karyl Lee December 27, 2008

I think this is the pineapple cake that I grew up enjoying and because I always wanted a piece with pineapple, I increased the amount of pineapple to 7 slices and only a few pecans on the outside edges. It does work very well with part sugar and part Splenda.

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PaulaG April 08, 2007

Yum! I cannot say enough good things about this delicious and beautiful cake. I wish I had a camera so that I could post a picture. I made this as directed except I had to use pineapple chunks instead of rings and walnuts instead of pecans because that's all I had. The cake was moist and absolutely delicious with a perfect caramel-pineapple top. I cannot believe that nobody has reviewed this previously. Make this. You will LOVE it!!!

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Chef Schellies November 28, 2006

This is the recipe that I've been searching for...it tastes just like my mom's. I cut the sugar just a bit and omitted the pecans. I can't thank you enough for posting this heavenly recipe and for bringing back cherished memories.

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Deely November 17, 2012

LOVE this cake. We don't put cherries in it. Also like a previous comment I slightly toast the pecans beforehand it makes it wonderful. I always have to make a double recipe to have enough to go around because everybody eats so much it is sooo good!!

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tncountrygirl81 November 18, 2011

i doubled the recipe and baked in a 13x9 pan. I also toasted the nuts before placing them in the pan. boy everyone loved it! I know use this recipe for my pineapple upside down. thax rita p. for finding this treasure and posting it.

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Chef Nichelle April 22, 2009

Only one word... delicious!! VERY easy to make. I did reduce the sugar to 3/4 cup and it was still plenty sweet. Thanks for a great cake recipe Rita.

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Miss Annie in Indy April 02, 2008
Pineapple Upside-Down Cake