The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

The BEST Pineapple Upside Down Cake

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SLICE OF PINEAPPLE UPSIDE DOWN CAKE ON A WHITE PLATE A retro recipe that’s here to stay: this Pineapple Upside Down Cake is AMAZING. So supremely moist and soft, with a caramelized pineapple and maraschino cherry topping, it’s perfect for get-togethers, BBQs, potlucks, and any occasion!

You guys – this cake!

I’ve been tinkering around with pineapple upside down cake recipes lately and I had yet to find one I liked. For some, the cake was a little too dry – others, there wasn’t enough pineapple flavor or general pizzazz. I even found one recipe on the internet using dried cranberries in place of the maraschino cherries which is a crime against humanity and threatens the welfare of the world. Yeah, they’re neon red and full of sugar, but maraschino cherries are essential for this cake!

AERIAL VIEW OF A PINEAPPLE UPSIDE DOWN CAKE ON A WHITE CAKE STAND

SLICE OF PINEAPPLE UPSIDE DOWN CAKE ON A PLATE WITH THREE CHERRIESBut after some trial and error – and pawning the guinea pig cakes to my apartment complex’s front office – I have found The One. And like when you find your human soulmate, I found my cake soulmate and this is it.

WHOLE UPSIDE DOWN CAKE ON A WHITE CAKE STAND WITH A MARBLE BACKGROUNDThe cake part of this phenomenal piece of heaven is so supremely moist, fluffy and soft with a hint of pineapple flavor. The topping/bottom of the cake is just perfect: gooey, caramelized brown sugary pineapple slices and juicy cherries. The only thing that may be missing from this cake is a heaping scoop of vanilla ice cream. Just sayin’.

Whatever you do, promise me you’ll make this cake and love me forever?

SLICE OF PINEAPPLE UPSIDE DOWN CAKE WITH A CHERRY ON TOP NEXT TO A FORK

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!
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4.94 from 47 votes

The BEST Pineapple Upside Down Cake

This Pineapple Upside Down Cake is the BEST recipe I've made and tried! The cake itself is moist, soft and tender with a fresh pineapple flavor, and the topping consists of caramelized pineapples and maraschino cherries for ample flavor!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE TOPPING:
  • 1/4 cup salted butter melted
  • 1/2 cup brown sugar
  • 5-7 pineapple rings drained and juice reserved
  • Maraschino cherries without stems
  • FOR THE CAKE:
  • 3 Tbsp vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • 1/4 cup full-fat sour cream or Greek yogurt
  • 1/2 cup milk
  • 1/4 cup pineapple juice

Instructions

  • Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" round cake pan with cooking spray. In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly. Arrange the pineapple rings around the pan and place maraschino cherries in between. Set aside briefly.
  • In the bowl of a stand mixer, cream together the oil and granulated sugar until moistened. Beat in the egg, salt, baking powder, and vanilla until combined. Beat in the sour cream. Gradually add some of the milk, alternating with the flour until a soft batter comes together. Gently beat in the pineapple juice last.
  • Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement. Bake for approx. 40-45 minutes or until the cake appears set, is light golden brown, and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for 10-15 minutes, then very carefully invert the cake onto a platter or plate. Serve warm or room temperature.

SLICE OF PINEAPPLE UPSIDE DOWN WITH A BITE MISSINGI made this cake a couple weeks ago and I have had an actual dream about it since then – it’s that good.

THE BEST PINEAPPLE UPSIDE DOWN CAKE COLLAGEHave a super sweet day!

xo, Hayley

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Comments

    • 5 stars
      I looked for a 5 star upside down cake today. I don’t like the heavy sense cake that is usually made with this kind of cake. I followed the recipe, but doubled it. I couldn’t be happier with a recipe, this cake is fluffy tastes amazing! I am in love with the cake. I am going to use it for my vanilla cupcakes I make! Thank.you so much! -Dolores

      Reply

        • Hi Gail, I have not tried doubling it in a 9×13 but it should work! As far as baking time goes, perhaps around 25 minutes? I would check around then.

          Reply

    • Sean, this cake was so amazing! I have made it twice since posting this recipe because it is my new favorite!

      Reply

        • Hi Debby, I personally don’t care for the idea of pineapple and coffee together, but you could try adding instant espresso to it if you’re feeling adventurous!

          Reply

        • I made this, this weekend using her measurements but not her method, and the cake still came out PERFECT. I replaced some of the oil with unsalted butter-it was so good. I will certainly be making this again.

          Reply

      • 5 stars
        This cake looks amazing! I want to make it this weekend for fourth of July! My question is this: what kind of milk should I use? We have unsweetened vanilla almond milk, will this work? Or should I get other milk? Thanks!!

        Reply

  3. 5 stars
    I made this cake in my cast iron skillet this weekend and it was DELISH! Fairly simple to make as well. I will definitely be making another again very soon.

    Reply

      • 5 stars
        Made this today in cake pan. Came out beautifully. I wasn’t sure it would do without my iron skillet which I no longer have. . Will be making again. A long favorite in our family. Thank you for the recipe.

        Reply

    • I’m doing cast iron too. I used fresh pineapple so we will have to see it’s in the oven now . Also I used some chopped pecans did not have any cherries !

      Reply

  4. Have you ever tried doubling the cake? I need enough for about 20 people. Probably best to make two cakes but thought I’d ask.

    Reply

      • Father’s Day hit! We LOVED it!
        My DH’s fave cake is a pineapple upside down cake and THIS cake turned out so deliciously I can’t keep my fork out of the leftovers today. Milk use the batter recipe for cupcakes in the future. It’s fluffy and moist and delish.
        My sub was honey vanilla Greek yogurt. 👌

        Reply

      • 5 stars
        I double this recipe each time I make it and bake it in a 9 x 13 in. pan. It comes out great every time!

        Reply

  5. Thank you for sharing your recipe with us, I made it today it’s cooling now my husband and i will be having it for dessert! Will update on taste later.

    Reply

  10. 5 stars
    Thanks for the amazing recipe! This was my first attempt at a pineapple upside down cake and your recipe helped me knock it out of the park! Very moist, excellent flavor on the crust, and the flavor was not overbearing. I’m making it again asap!

    Reply

    • I and everybody else I’ve made this cake for absolutely loves it I make it in my cast iron and it’s perfect. All the other recipes on the net try so hard and miss the Mark but this is so so simple and requires virtually no tweaking it’s even amazing without the cherries 🍒

      Reply

  11. Is there a reason I couldn’t just double? A 9” round is much smaller than a 9×13” actually it’s just about double. If I stayed with the above measurements the cake would be very thin.

    Reply

  12. 4 stars
    I tried this recipe and ot was to sweet for me suggest to decrease the amount of sugar to half for people who don’t like sweet ,the cake batter is amazing

    Reply

  13. 5 stars
    Made this for my mom who is a pineapple upside down lover. It was the “best pineapple upside down cake” she’s ever had. I also loved it and will never use another recipe again. Thank you!

    Reply

  14. Hayley! This cake is so delicious! My husband has been begging me for a pineapple upside down cake for years. My last attempt with another recipe wasn’t so great. But, this! It’s moist, dense, yet light and the batter smelled amazing. I think i will add a little rum extract to the butter/sugar mixture next time!

    Reply

    • 5 stars
      Yes, the best! Notvdry atvall. I made it in a larger oval pan becuase i needed to use up some fresh pineapple and so I wanted to have a large surface area for the pineapple. Diced the fresh pineapple and followedvthe recipe and it is perfect. The oil in the cake keeps the cake part moist, while the butter in the bottom gives it the right flavor. I hate butter cakes that get so dry the next day.
      Thank you

      Reply

  17. 5 stars
    This was my 1st time ever making this cake and not only was it super easy but this cake was very moist and super tasty!! Will make again for sure!

    Reply

  19. Hello! I’m going to be making this most likely next week! Can you make it in a bundt pan or do you suggest a flat cake pan?

    Reply

    • Hi Emma, I have not tried this in a Bundt pan, so I would probably stick to the flat cake pan!

      Reply

        • i am not sure i like the idea of oil in the cake. I made it and my cake was lop sided and flat on the top…what did i do wrong? Seems dense, is that the way it supposed to be? I will try it and hopefully the flavors are there.

          Reply

          • Hi Maria, the oil definitely helps with moisture! It is kind of a flat cake. Hopefully you enjoy the flavor.

  20. 5 stars
    Hi Hayley,

    Baked this cake today and although it is still cooling, it is a beautiful sight to behold! I did use thoroughly drained crushed pineapple instead of rings, cut the cherries in half before placing them, and added coarsely chopped, toasted pecans (just because that is what my Grandmothers and Mom always did.) We are anxiously awaiting enjoying a piece of heavenly cake, thanks to you and your endeavors to create a perfect Pineapple Upside Down Cake!

    Reply

  21. Going to make this cake today for a church bible study group. I’m using an iron skillet. A#8 size . Do I need to double the cake recipe?

    Reply

  22. 5 stars
    Oh yes, yes, yes! You’ve nailed it with this recipe. I made this cake this week for my DIL’s Birthday. Pineapple upside down cake is her favorite so this was a high stake baking venture for me! I made it as directed (chose full fat sour cream) and it was perfect. A five star rating for sure!

    Reply

    • Hi Tiffany! I have not but I’m sure it’ll work! Just maybe bake for 15 minutes or so, checking at the 15 min mark and increasing by one minute increments if not done.

      Reply

    • When I made individual pineapple upside down cakes, I used the larger muffin tins because the pineapple rings were too big for regular cupcake tins and the cakes come out a nice size. They came out great and were a huge hit for a birthday luncheon I had for a group of lady friends.

      Reply

  24. 5 stars
    Delicious! For those curious, I used a Bundt pan and it turned out excellent! I did, however, make a little extra brown sugar / butter mixture, and used a can of “pineapple tidbits” instead of rings as that’s what we had on hand! Oh, and added a touch of cinnamon! Yum!

    Reply

  25. I’m not sure what went wrong in this recipe, I am an avid baker, followed this recipe to a T, and it went horribly. The top of the cake before you flip it almost burnt and bubbles in the middle and still wasn’t done.

    Reply

    • Hi Heather, it sounds like your oven runs very hot. Next time, you can tent the top of the cake with foil to prevent it from browning too quickly!

      Reply

      • I had to scroll thru a bagillion comments where zero people had a problem before finally finding this one that matched my own. I have two round aluminum wilson cake pans and one lone steel round cake pan and used that for this recipe and I swear it looked so very done, to the point I was hovering around the oven for the last 5 minutes afraid it was going to burn for how brown it was on top. I resisted the urge to pull it early, and when the timer went off I pulled the beautiful looking cake out, stabbed it with a toothpick, and the toothpick came out 100% clean….figured that was perfect but maybe that was a sign a less novice baker would have read as not ready? My cake was done around the edges and not done inside, heartbreaking. To anyone reading this, please read the gagillion, near 100% five star reviews that mention how fool proof this recipe is. My failure was exactly that, mine, and I suspect a product of either the steel pan or my oven’s heat. Just bummed bc it was a “pandemic” bake but looking forward to my redemption, next time will cover this with foil, use my wilson cake pans, and maybe even cut away part of the top to inspect as its going to end up on the bottom anyway.

        Reply

        • Hi 3mountaingirl, was your steel pan dark by chance? If so, that would explain why the edges are done but the middle may be underbaked. Dark metal conducts heat super quickly, resulting in super browned bottoms and edges but not quite done centers. I recommend light metal baking pans for this.

          Reply

  28. 5 stars
    My youngest son requested pineapple upside down cake for his birthday. I had never made one and decided to give this recipe a try. It was delicious! The consistency of the cake was wonderful! Everyone loved it!

    Reply

  29. I would like to make this for a group of about 100 . I am thinking multiple 13×9…. any suggestions before I move forward. Thanks

    Reply

    • Hi Faith, yes, I would definitely do multiples of a 9×13 pan. It may be easier to use pineapple tidbits and chop your maraschino cherries to spread over instead of using pineapple rings.

      Reply

  30. How does this keep? I’m making it for an event and would like to make it the night before… would I refrigerate it and then take it out and let it warm to room temp before serving? Thought? 🙂

    Reply

    • Hi Rachael, it keeps well! I would do exactly what you stated – refrigerate airtight and come to room temperature, or you could definitely leave it out but covered.

      Reply

  33. Hello! This looks awesome and I can’t wait to try it! 2 questions: first, could I use fresh pineapple if I made them tidbit size? And secondly, I noticed you didn’t mix all your dry ingredients together…
    It got really good reviews so I’m excited!
    Thanks,
    Robyn

    Reply

    • Hi Robyn! Yes, I do not require the dry ingredients be mixed together before adding to the moist ingredients, but you can if you’d like! As far as the pineapple goes, I do not see why you couldn’t use fresh pineapple! I think it’d be delicious! Just remember you do need some pineapple juice for the cake batter.

      Reply

  34. 5 stars
    I made this cake for family during the Coronavirus quarantine. I did not have the traditional can of pineapple rings but did have a 8 oz can of crushed pineapple that I used. It was a big hit. Everyone thought it was delicious and gave everyone more pineapple. The only criticism was it needed more cherries.

    Reply

    • Hi Susan, yay, I am so glad your family enjoyed the cake with crushed pineapple! I like mine with extra cherries, too 🙂

      Reply

  36. 5 stars
    This was absolutely delicious! I’ve been baking a lot during the Stay at Home order and had a can of pineapple in the cupboard so thought I would give it a try. No cherries but used a few blackberries. My husband and I devoured half of it for dessert tonight. So yummy!

    Reply

  37. 5 stars
    I have just read through this recipe and know how delicious it is going to be for Sunday’s Easter dinner. Sometimes, one just knows. My kids and I will love it! However, my husband is vegan so I will also be baking a vegan carrot cake. Do you have any suggestions to make this cake vegan? I usually use flax meal for egg substitutes but everything I bake usually ends up having a weird texture.

    Reply

    • Hi Norma! Hm, I don’t have a ton of experience baking things vegan so I can’t say for sure. The flax egg would have been my recommendation.

      Reply

  38. 5 stars
    Made this tonight…Absolutely delicious!! Hubby raved about it. Went by recipe except used crushed pineapple. Will definitely make again.

    Reply

  41. Hello, this does sound great. I have yet to have time to try a homemade one. I usually make the Pineapple Supreme one by Duncan Hines and add pineapple juice as well as a box of instant vanilla pudding. Always works and my cake is a hit and requested often. But, I have some time now with the stay at home order. So want to try something different. BUT, I do all of mine in a 9x 13 pan. I saw a question about the 9×13 pan. Does anyone know id you double the recipe if that works? Hate to waste ingredients at this time of need and that not be the answer. Baking supplies in my area are very sparse right now but may just give it a try but thought I would ask just in case anyone tried and knew.
    Thanks some much and stay safe and healthy everyone!!!

    Reply

    • Hi Lysa! I would just double all of the ingredients to make this in a 9×13 pan! As written now, it would be wayyyy too thin in a 9×13 so you’d want to double all the ingredients for sure. Check it for doneness around the 20-25 minute mark.

      Reply

  42. 5 stars
    This recipe is super easy and the cake super moist and delicious ….definitely a keeper….I used fat free sour cream and it was fine.

    Reply

  43. 5 stars
    Hi there! I plan on making this cake on tomorrow night. Does it need to be refrigerated? I have very little space in the fridge and am hoping to leave it covered on the counter.

    Reply

    • Hi Mandy! It can absolutely be left on the counter. Just keep it covered to ensure it stays moist and doesn’t dry out.

      Reply

  44. 5 stars
    OMG thank you..this cake is Delicious! I double the recipe and came out beautifully from a 9 x 13 inch pan.

    Reply

  45. Hello everyone. I’m from Panama and it’s my firts time doing pineapple upside down cake. It taste so good and was so easy to do it. It looks beautiful too. I’m so happy. Tks for the recipe I really like it.

    Reply

  46. Hello, I want to make this cake for my husband’s 50th birthday (Hawaii Five-0 theme). Has anyone done this as a bundt? If so, does it need to be modified and/or doubled? Thanks!

    Reply

    • Hi Andrea, good idea! Since this doesn’t yield a lot of batter, I would double the cake batter recipe. Maybe use pineapple tidbits and cherries along the bottom of the Bundt pan, then pour batter on top. Just grease really well!

      Reply

  47. Hello, I’d like to add either Hennessy Cognac or some rum to this recipe. How do you suggest I do that – as a substitute for a particular ingredient or just added at a certain time. I’m assuming about a 1/2 cup of either. Your thoughts on this would be much appreciated!

    Reply

    • Hi Elanor! You could use it in place of the pineapple juice, but then the cake wouldn’t be super pineapple-y.

      Reply

  49. 5 stars
    My Husband’s Mom has been making him Pineapple Upside Down Cake for years. Her recipe is very good! However, he was very impressed with this recipe! He wants to have it again and that is saying something amazing about this recipe, thank you!

    Reply

  50. This is my go-to recipe now and it’s a hit with everyone who is lucky enough to get some.

    I would like to make a gluten free version and wonder if you have any recommendations.

    Thanks

    Reply

  51. 5 stars
    You need look no further!!! This is it…the best, I went exactly by the recipe although I did mix the flour with the salt and baking powder beforehand. I made it my cast iron skillet and it was PERFECTION. Now, I’ve had my own cake business back in the day, but always try new things, this is perfect. It baked up nice and golden brown. A true KEEPER!!! Yes, I love you forever now!

    Reply

  52. Hello from Australia! Could I substitute glacé cherries for the maraschino cherries (which are not readily available here unfortunately)? Or would you recommend using a tin of black cherries In syrup as the substitute? We also have frozen cherries so that might work as well? Thank you in advance!

    Reply

    • Hi Thilini! Whatever sweetened, pitted cherry you have will work! I believe glace cherries are very similar if not the same as maraschino cherries!

      Reply

  53. Hi, there!
    I just put this cake into the oven and am wondering if the batter is supposed to be pretty loose or if my scale is on the fritz????? You’re pictures are AMAZING!!!

    Reply

  54. I’m looking forward to making this cake for my boyfriend’s birthday! Pineapple Upside Down is his favorite, and this is the first time I’m baking something for him! My question is, I dont have a stand mixer, just a hand held at the moment. Any suggestion to make sure I don’t over mix or any general tips?

    Reply

    • Hi Lindsay! A good rule of thumb is to just barely combine the cake ingredients. You shouldn’t see any more streaks of flour in the batter, but don’t go overboard in mixing everything in, either. It can lead to a tough cake! A hand mixer will be just fine. Sometimes to ensure I don’t go overboard on accident, I’ll mix the flour and dry ingredients in by hand. Hope this helps, and Happy Birthday to your boyfriend!

      Reply

  55. 5 stars
    I’m love to bake and on weekends when I’m free from taking care of my grandchildren, I would look for a recipe to bake. I was craving for a pineapple upside down cake so went ahead and search for a recipe. Found your recipe and it’s amazingly good. Love the moist but dense texture of the cake. I used crushed pineapple since that’s what I have in my pantry. Next time I’ll make it with sliced pineapple and cherries.

    Reply

  56. 5 stars
    I haven’t made a pineapple upside down cake for years and was pleased to find this recipe! It turned out wonderful! The cake was moist and the pineapple topping was tasty!

    Reply

  57. This looks UH-MAZING! I am definitely going to try it next week. If I wanted to use this for just a regular cake, would I sub the pineapple juice for milk?
    Thanks!

    Reply

  58. Your recipe sounds perfect! However, my dilemma… I have a 8 1/2” cake pan & I fear spillage because it is too small (I’ve read that is a common occurrence) can I use a glass pie pan? I fear that the bottom “topping” will not brown &carmelize effectively with glass. I am a seasoned baker… but haven’t been interested in making a pineapple up/down cake, but my husband has been wanting one… your recipe stands out from others.

    Reply

    • Hi Mary, you’re right, the glass won’t have it caramelize as much but it will still work. Just maybe increase the baking time longer due to the glass not conducting heat as evenly as a metal baking pan. An additional 3-5 minutes or so should work.

      Reply

  59. I’m excited to try this recipe! I’d like to use this cake to make a layered sheet cake with whipped cream. Do you think it’ll hold up? Will it still be moist after refrigeration? It’ll probably need to be refrigerated because of the whipped cream.

    Reply

    • Hi Ann, yes, I would double the recipe for a sheet cake though. And if there is whipped cream, I would refrigerate.

      Reply

  61. I don’t know where I went wrong but this cake came out incredibly dense and tough. I think, perhaps, I may have over mixed the batter by a LOT. Still, recipe gets 4 stars because that was user error and it still tasted delicious. I’m going to try again in the future. Next time I’ll mix by hand.

    Reply

  63. 5 stars
    Hi! I am thinking about making this for the weekend! I was wondering what type of milk to use? We have unsweetened vanilla almond milk right now…would this work? Looks delicious!!! I hope my cake turns out like this !

    Reply

    • Hi Gabby, almond milk should work! Otherwise I would recommend cow’s milk – whole or 2% is best, but 1% would work.

      Reply

      • Thank you so much for the quick reply! I am so excited to try it out…and even more excited to eat it!!

        Reply

  65. This sounds delicious! I have only made one of these before but I lost the recipe. This one sounds so much better! My previous one called for a bundt pan and it looked so beautiful. Have you tried this recipe as a bundt? If so, can you suggest oven temperature and baking time? Thanks!

    Reply

    • Hi Karen, this doesn’t have enough cake batter to do a really pretty Bundt, but I suppose you could anyway and see what it looks like! As far as timing goes, no idea as a Bundt pan would bake different than a regular cake pan.

      Reply

  66. 5 stars
    This is so bomb! I’ve made it 3 times in the last couple of months .. for anyone trying to make this in a cast iron pan/skillet that’s all I’ve made it in just preheat oven to 325 and bake for 1 hour it comes out perfect! Very moist with really good golden brown yummy crust around the cake

    Reply

  68. I just mixed up the batter for this for the second time. The first batch tasted super salty. I went out and bought new baking powder and did the batter over again- still salty. I just put it in the oven. Im not sure that salty flavor will bake out. Never had this happen before and I double/triple checked all the ingredients. Any feedback would be greatly appreciated. Thanks.

    Reply

    • Hi Jackie, hmm, I’m sorry about that! No one has ever had that complaint. I’m not sure why it would taste overly salty. Did you use coarse salt instead of table salt?

      Reply

  70. Is there a particular reason you add baking powder to the wet ingredients? I have never heard of that before.

    Reply

    • Hi Susan, no, there isn’t! You can add it with the flour or in the wet ingredients. It won’t make a difference as it will all get mixed eventually anyway!

      Reply

  71. This recipe calls for 2 tsp baking powder, which I added. Is that a misprint??? My cake looked beautiful but was inedible (so salty) and I had to throw it out! I’m so disappointed.

    Reply

    • Hi Norma, the baking powder wouldn’t make it super salty.. are you sure you only added 1/2 tsp of salt?

      Reply

  72. 5 stars
    Just made this pineapple upside down cake for my hubby. I don’t particularly like pineapple upside down cake so rarely make it but decided to make it just this once for him. Of course I had to try a bite as it’s called “The best…” I was shocked at how good it was – he said it was really good, too. It will be my go-to desert for company for awhile. Plus I plan on making it for US in between. It is, as far as I’m concerned “The best…” It was so moist and adding the pineapple juice gace it that little extra pineapple taste. You defintely have a winner here. Can;t wait to serve it to my friends and hear what they say about it.

    Reply

    • Hi Laura, I’m so glad you enjoyed it despite not being a huge pineapple cake fan! Thanks for sharing your review!

      Reply

  73. 5 stars
    I made this for my dad for Father’s Day today. He loved it! It is his favorite dessert and he hasn’t had anyone make it since my grandma passed on. I will definitely be making it for him again!

    Reply

  74. 5 stars
    I made this cake for my husbend it was what he wanted for his Birthday cake? We were so please I made a second one the same day.

    Reply

  75. I made this cake for my best friend’s husband who recently had knee surgery. Before I could get back home from delivering it to their house, he had texted me saying how delicious it was! I doubled the recipe and cooked it in a round 10” professional cake pan. I had a little extra batter left, so I made a mini one for dessert for my husband and I.

    Reply

  76. 3 stars
    I made this last night and the only thing I would say is to make sure to say to pat the pineapple dry first as that is not in the instructions. My son and I made and followed the instructions perfectly. No where did it say to pat the pineapple and cherries dry first. Because of that ours came out very dense and over moist. Not the BEST recipe. I will try it again the correct way and see how it goes.

    Reply

  77. I haven’t tried this recipe yet, but I just feel it in my bones that I want to use more brown sugar–like a full C. of packed brown sugar. I know it’s just me, but 1/2 C. just doesn’t seem like it would be enough. Thoughts (before I ruin a cake)? LOL

    Reply

    • Hi! I would double the recipe, yes. The cake is on the thinner side to be made as one batch among two pans.

      Reply

  79. I followed the directions to the letter!! BUT my cake came out very dense! It was not as tall as your cake?? It was a birthday present & the recipient said it was delicious…whether not to hurt my feelings or it actually was!!! I love love PUDC!! My fav, but I was leery about this end result too! It was very “juicy” as well….WHAT DID I DO or NOT??

    LOLOL

    Reply

  80. 5 stars
    WOW – THE CAKE CAME OUT PERFECTLY BEAUTIFUL. ON THE DAY MADE TO GIVE AS A BIRTHDAY CAKE WHICH IS A FAVORITE OF THE RECIPIENT. PRESSURE ON BAKING FOR THE THE FIRST TIME. THANK YOU THANK YOU FOR MAKING THIS RECIPE HAPPEN…..

    Barb

    Reply

  81. 5 stars
    AMAZING CAKE AND THANK YOU FOR THE RECIPE! THIS IS A KEEPER, I MADE FEW DAYS AGO AND TODAY WILL BE MAKING IT AGAIN. I WONDER IF I CAN FREEZE IT AFTER BAKING IT.
    THE CAKE HAS A VERY DIFFERENT AND UNIQUE TEXTURE WHICH IT IS HARD TO FIND IN OTHER CAKE RECIPES. JUST LOVE IT!

    Reply

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