Pineapple Upside-Down Cake Recipe (2024)

Do not add all blackberries or it will overflow even more than it did. I added at most one cup of blackberries. And no cherries.

I followed the recipe closely, except for using canned pineapple slices and fewer berries. It came out of the pan perfectly, and it was delicious and beautiful. Thank you.

Cook's Illustrated has a wonderful fool proof recipe I make 2 cakes one for family & one for my neighbor

Disappointing. I'm still in search of the perfect pineapple upside down cake. I followed the recipe....it overflowed and burnt in bottom of oven. It took longer than 50 minutes for a knife to come out clean. Then the cake was dry and I could taste the cornmeal. My guests and I agreed that its was okay but not so good as to make again. I want a much more moist cake.

This was the best pineapple cake I've ever made. Everyone loved it. The cake part was particularly good. I didn't have sour cream, so used Greek yogurt, and I added pecans but not rosemary. On top I used strawberries instead of blackberries. I made it in a very heavy iron pan and it turned out beautifully.

Whoops! My mistake - I should have written that I use a standard 12-inch cast iron skillet and have no trouble with overflow. Sorry about that.

Cut the dry ingredients in half, it wont go over and it will be much more moist, plus the ratio of cake to fruit is much better and tastier in the end!

Halved it and baked in 8-9 inch cast iron. Only used pineapple and pecan topping. Cut the sugar: 1/3 cup of brown sugar for topping, and little less than 1/2 cup of sugar in the batter. Baked ~35 min. Used coconut milk.

I used 1/4 C dried unsweetened finely shredded coconut instead of cherries/berries in the bottom after placing the pineapple and pecans. Instead of Coco Lopez I used 2/3 C Coconut Cream. The cake was delicious, not dry or overflowing. I did use the chopped pecans and rosemary. Because of allergies, I used Einkorn flour which is a bit nuttier in flavor. All in all this one is a keeper

My go-to quarantine cake. Only bakes 30 min in my skillet. I use coconut milk.

I found it to be too sweet despite using a little less sugar. I would make it again and cut back more on the sugar. It did use a lot of bowls!

I transferred the sauce from my skillet to a 10x10 casserole before baking. I used three eggs instead of 4 and the crumb was very nice. Skipped the blueberries. Could run the cornmeal through the coffee grinder for a finer texture. Baked 40 min. at altitude. Delish.

If you arrange the fruit on the sugar mixture and keep cooking it over low heat while preparing the cake, it makes for a much nicer carmelization. Also, baking on the bottom rack of the oven helps!

Had two (TWO!) over-ripe pineapples that were (mostly) not enjoyable to eat cut up. Enter this recipe! I have a 9 in cast iron and was aware of the potential for things to bubble over. Since we had a lot of fruit, I used the mini-cuisinart to chop the pineapple that didn't fit in the pan, and mixed it into the batter. With leftover batter, made 4 mini-loaves of "pineapple coconut cake." Batter subs: added pineapple, coconut flour for cornmeal, Mykonos for butter, cut sugar to 3/4 C, coconut milk

This was an interesting take on pineapple upside-down cake. We found it to have too much fruit. More did not turn out to be better. Fruit upside-down cake is a more appropriate name. The taste of pineapple was overshadowed. These cakes are usually such a pleasure to look at, but appearance was marred by all the fruit. It tasted fine. But too much of a mixed bag and too much trouble to do again.

I tried cutting the dry ingredients to 2/3, instead of 1/2 as Andrej suggested. The result was dense and eggy, but very tasty and a nice ratio of cake to fruit. Maybe cut the whole cake by 2/3 next time?

After having the pineapple upside down cake at Cochon in New Orleans (10 stars), I set out to recreate the recipe. This is the only recipe that I found that includes corn meal, like theirs, which adds a nice texture. Otherwise, I found this cake somewhat unremarkable. What I'm looking for is some ineffable mix of this recipe and a tres leches cake. Which gives me an idea...

Had two (TWO!) over-ripe pineapples that were (mostly) not enjoyable to eat cut up. Enter this recipe! I have a 9 in cast iron and was aware of the potential for things to bubble over. Since we had a lot of fruit, I used the mini-cuisinart to chop the pineapple that didn't fit in the pan, and mixed it into the batter. With leftover batter, made 4 mini-loaves of "pineapple coconut cake." Batter subs: added pineapple, coconut flour for cornmeal, Mykonos for butter, cut sugar to 3/4 C, coconut milk

If you arrange the fruit on the sugar mixture and keep cooking it over low heat while preparing the cake, it makes for a much nicer carmelization. Also, baking on the bottom rack of the oven helps!

I transferred the sauce from my skillet to a 10x10 casserole before baking. I used three eggs instead of 4 and the crumb was very nice. Skipped the blueberries. Could run the cornmeal through the coffee grinder for a finer texture. Baked 40 min. at altitude. Delish.

My family loved this. It's not your typical church basem*nt potluck pineapple upside down cake. It has lots of fruit and pecans, so leftovers can become breakfast, especially if paired with plain or vanilla yogurt. I used canned cherries because I had some hanging around for some time, and also canned pineapple rings because peeling a pineapple wasn't on my to-do list and the store did not have fresh rings. This may be why the bottom (i.e. top) of my cake had red rather than golden pineapple!

I used only 3 eggs (separated) and baked in a 10x10 baking dish, because the first time I made this it overflowed. Omit cherries & blueberries. Also used a mix of sour cream and milk. Came out delish. Baked 40 minutes at altitude.

I made the cake exactly as written, but for the topping had chopped walnuts on hand. Also, I didn’t have any berries, so just used canned pineapple. It still turned out great! The cake has a substantive crumb in a good way. This cake will be a regular in our household and love that it flexed well with what I had in the house.

Cooked according to the directions with frozen cranberries (3 cups, really??) came out way too watery

I made this in a 12” skillet and I didn’t have any spill. Made it pretty much to the letter except canned pineapple because, coring a pineapple? No thanks. Turned out beautifully.

A nice cake but very very sweet. The sugar from the pineapple topping permeates the cake so I would significantly cut the amount of sugar in the cake. I used 3/4 c of sugar (rather than 1 c in recipe) and it was still too sweet. I added 1/4 c chopped shredded unsweetened coconut batter. Very good.Make sure your pineapple is sweet and good; use canned pineapple rings if it isn't. The pineapple makes the cake.

I made the cake in a 10 inch cast iron skillet with sour cream and used maybe half the blackberries stacked up the sides, around the circle of pineapple half rings, and only a few cherries in the center. The cake puffed out some but I only had a bit of blackberry juice drip while cooking for the full time as instructed. The cake cooked perfectly moist for me and had a nice presentation when I flipped it over. I'd definitely make it again.

Halved it and baked in 8-9 inch cast iron. Only used pineapple and pecan topping. Cut the sugar: 1/3 cup of brown sugar for topping, and little less than 1/2 cup of sugar in the batter. Baked ~35 min. Used coconut milk.

I found it to be too sweet despite using a little less sugar. I would make it again and cut back more on the sugar. It did use a lot of bowls!