My gosh, this cake is awesome! This is the way my mom does her pineapple upside down cakes too. It looked so stunning when it was done I almost didn't want to cut it. ;)
A delicious cake thats quick & easy to make! I used a thinly sliced fresh pineapple patted dry with a paper towel & added a tsp of vanilla to the batter. My red & green glazed maraschino cherries were quite colourful but dried out a little - I advise using the bottled in liquid type. Thanx Angelfan!
Who cares what changes you've all made!!! Review the ACTUAL recipe. If you make changes, write YOUR OWN RECIPE !!!
I cooked my pineapple on my George Foreman just long enoughto get grill marks. I liked the flavor..
This "cake" was so disgustingly and grotesquely sweet, I ate a small piece and pitched the rest. Yuck, and triple Yuck !! Additionally the cake part was very dense. (Looked pretty but GAG !). If your sweet tooth is THAT bad, save your time and just eat brown sugar straight from the box.
Excellent! I didn't have an iron skillet, but it worked fine in a regular pan. I also substituted pineapple juice for a little of the milk, and it was heaven! So good!
This was the nest pineapple upside down cake I have had. It reminded me a lot of the recipe my grandmothers use. I did follow the suggestion of adding 14 cup of pineapple juice in with 12 cup of milk. Definitely made a difference. My neighbor and all of my family raved about this cake.
Nothing better than upside-down pineapple on a cold winter's evening!
I have made Pineapple Upside Down Cakes before, but never in a Cast Iron Skillet and decided I had to try this one. I am so very glad I did, this was easy and delicious, and I am not sure but I really think the skillet added a wonderful flavor not experienced before. Thank You so much for the wonderfull recipe, I will be making this again and again and again. 1/27/14 the previous was done but forgot to post over 6 years ago... I made this tonight for my Sweethearts belated birthday cake. I mixed the dry ingrediants then blended the wet, adding 1/3 rd at a time till blended in on slow beater setting, then put it up to full blast for over 5 minutes making sure I could see a gluten forming and air bubbles in the dough... I have to tell you this made for a lighter, and very moist cake. Absolutely fantastic... Thank you for sharing this wonderful recipe... it is enjoyed time and time again.... I am sorry my review never got posted all that long ago.