Spiced Pineapple Upside-Down Cake
Total TimePrep: 15 min. Bake: 40 min.
Taste So delicious!! I left out pecans because of allergies. My only problem was that the cake was so "tender". It was so moist (?) that it was almost falling apart. Not sure how to fix that. I will definitely make again though! Super tasty!
Absolutely delicious!! I used pineapple tidbits, toasted the pecans before adding them, and made the cake in a Bundt pan. This is the only pineapple upside down cake I’ll ever make now!
This cake is excellent. I used almonds instead of pecans and pumpkin pie spice instead of cinnamon and nutmeg. Once flipped, the cake is very impressive. Delicious and a show stopper. I will definetly make this again and again.
The topping was very tasty but the cake part itself was disappointing.
Never made a pineapple upside down cake but this was hands down delicious! Added to my personal recipe collection.
This was very good. I left the nutmeg out.
We love this cake!! It's the best upside down cake I have ever tasted!!
Hubby loved it! I did 9x13 cooked in 50 minutes
I recall preparing this recipe and it's excellent. I did make adjustments to the recipe by using 8 maraschino cherries, 1 tsp. each baking soda and salt. I used soured milk by adding 1 Tbsp. cider vinegar to the amount of milk stated in this recipe. I also used a 10" iron skillet OR in a pinch, a 13x9x2" baking pan. I'd used 1-1/3 cup butter or margarine, divided.I omitted the pecans for allergy reasons: not everyone is a fan of pecans or else has an allergy to nuts. I'd creamed 2/3 cup of the butter for the batter and melted 2/3 cup butter for the pineapple topping. I recall baking 40 minutes in skillet OR 50 to 60 minutes in 13x9x2" baking pan. delowenstein