Comments on: Deb’s Pineapple Upside-down Cake

By: adobesol

adobesol — Thu, 28 Apr 2011 23:20:30 +0000

This is a fabulous recipe! Nearly impossible to mess up, easy and a big hit. The edges of the cake come out crisp and chewy while the cake is very moist. Just wonderful. Highly recommend!

By: adobesol

adobesol — Mon, 25 Apr 2011 00:48:48 +0000

Wonderful recipe!

By: momm

momm — Mon, 10 May 2010 03:34:03 +0000

This was a wonderful cake. The crushed pineapple instead of the typical rings allows the pineapple flavor to spread through the cake and it is easier to eat. I used an 11 inch skillet and it worked fine. I think it probably would have also worked with a 10 inch skillet also.

By: bevy

bevy — Sun, 07 Mar 2010 03:39:13 +0000

Good recipe but mine overflowed the pan also. Maybe less butter in the caramel?

By: hickeyja

hickeyja — Mon, 18 Jan 2010 22:04:41 +0000

OOPS! I accidentally clicked on 2 mitts. It should have been 5 MITTS!! This recipe is definitely a keeper. Can my goof be fixed?

By: hickeyja

hickeyja — Mon, 18 Jan 2010 22:00:17 +0000

Deb made this cake for a mutual friend’s birthday on Saturday. It is WONDERFUL!! Many Pineapple Upside-Down Cakes are too soggy or too dry. This one is the perfect balance of rich, pineapple-y caramel and tasty, moist cake. The edges of the cake were marvelously crunchy without being burnt. Great cake. I highly recommend it.