Ready in just 45 minutes, this moist cake is best if made one day before serving. Great with a cup of hot or cold coffee.
This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well. - 20 Jan 2006 (Review from Allrecipes US | Canada)
This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance. The cake was a bit dry. Next time I will make this the day of the party. - 07 Nov 2006 (Review from Allrecipes US | Canada)
i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan - 04 Nov 2007 (Review from Allrecipes US | Canada)