I used a can of crushed pineapple and skipped the cherries (didn't have them) and used the drained juice in the cake mix! Thanks so much for this recipe. Will be using it again!

The way everyone get gets pineapple is to use crushed pineapple, then all get some pineapple in their piece of cake.

I own an old recipe from an ex-wife. It uses yellow cake mix, adding pineapple juice instead of water. My recipe also calls for some amount of crushed pineapple added to the batter but I can't remember if it's half a cup or 3/4 cup. The crushed fruit does brighten up the taste in the end.

Good idea!!!

This is the best pineapple upsidedown cake ever! Every time I make it everyone cannot get enough of it! The cake is always gone within two hours of it being finished baking. I always add some of the pineapple juice in the cake batter, it gives it a nice extra juicer taste :) Thank you!

This recipe was easy and delicious. My family loved it. Will definitely be making it again and again!!

This cake is absolutely delicious! I use the Betty Crocker gluten-free yellow cake mix because several of my family members have wheat allergies. I change the recipe on the box for the cake mix by using pineapple juice for half of the water and double the amount of the vanilla. I like to serve it warm.

Birthday party hit. Wonderful recipe, mom couldn't remember the measurements and this turned out exactly like what I remembered as a child... used cake mix, may try scratch next time!

Amazing, delicious. Yum yum!!

Yummy and very easy. I've also used fresh pineapple and it works great too. I used coconut cake mix this last time and it was excellent. Make sure you use the proper size cast iron skillet, an 8-inch will overflow during cooking. It usually takes about 45 minutes in my oven, but my oven is a little slow, I have to set 365°F for 350°F.

I had to be different. I made this recipe using a Bundt-cake pan and after it was done and cooled, I cut off the top of a fresh pineapple and placed it in the top hole of the Bundt cake and then took a pineapple glaze and decorated the cake in crisscross pattern to resemble a real pineapple....It was a hit and everyone was afraid to cut a slice because it looked so awesome... Lol.

Very "clever" using the pineapple top (leaves).

Just made the scratch cake, its wonderful... so easy! I had fresh pineapple from Christmas. Why anybody would use a prepared cake mix is beyond me!

This is THE best recipe ever (and I've tried a lot!)! I use a Pineapple cake mix instead of a plain yellow mix. Thank you!!!

Good idea!!

SO GOOD.
half stick butter and a good 5 tablespoons of brown sugar. DELICIOUS. !!!

I have made this recipe about 5 times and everyone love, love, loves it! It's easy and tastes wonderful.

I reserve the pineapple juice and use it instead of water for the cake... if you don't have enough juice, then add rum to bring it up to required amount. I also stir a cup of shredded coconut into the batter... so, this is more of a "Pina Colada" cake, but everyone loves the way I make it.

Yum!! Great ideas!! Making it this way for hubby's bday tonight. :)

It had been so long since I did this that I wasn't sure. Among all the recipes I searched, this was the simplest and most straight forward, especially the "scratch" cake part. I love that it is dense...my childhood memories recall it that way at the old church covered dish lunches. :-) Take care and God bless!

Turned out great, very buttery and rich. Made the cake from scratch as I too, won't use conventional box mixes anymore. This is actually my first cast iron skillet version and it was done in about 30 minutes. I think I could have actually taken it out at 25 minutes. My only concern was that the cake was somewhat dense like a pound cake and I wonder if I'd mixed in some of that butter that was pooling around it when I poured the batter over the pineapple if it would have had a lighter texture? Something to experiment with!

Everybody forgot the "cake" part of this recipe is just that. If you are using a mix, follow the directions on the box. If you are using a scratch recipe, follow the directions for baking time on that recipe.

It doesn't say here how long to bake. So, how long?

Hi Amy,

The recipe says, "When the cake is done". This is known as a "test" in baking and cooking and is the most accurate way of not overbaking or underbaking a cake because everybody's oven and baking conditions are different.

The only way for you to obtain consistent results in all of your baking is for you to test when your cake is done under your own baking conditions.

To "test" if your cake is done, insert a wooden toothpick or a cake tester into the center of the cake. If it comes out clean, then the cake is done. If crumbs adhere, the cake needs more baking. Don't test the cake while the center looks damp. Another way to test is when the cake looks dry in the center, touch it lightly with your fingers and it should spring back. The cake will also begin to leave the sides of the pan.

Hope this helps!

-- CM

This is how I remember my Mom making her famous Pineapple Upside-Down cake & it is every bit as good! Any time I see a recipe that's been submitted by "CM", I know it's going to be great - & thanks for the clear, concise instructions! Will be making this cake several more times this year!!

I made this yesterday to take to our friend's home for Easter. It was a big hit! Made the scratch cake, didn't use a box mix. It's definitely the way to go. This came out perfectly! You can never go wrong with one of CM's recipes! One additional suggestion to put a different twist on this: soak the pineapple in any rum of your choice and then drain before using. Very yummy!