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This turned out really well! The cake was delicious, smooth, tasty, and moist. The toping however was still runny when I turned it over. Do you know what I did wrong? I used the brown sugar recipe.
Hi, Holly! I’m glad you liked the cake! It’s difficult to know exactly why the topping was a bit runny without being in the kitchen with you. My only thought is maybe you didn’t cook the caramel long enough to properly thicken. Give it an extra minute next time and see if that helps.
Absolute crowd pleaser! I had to use cashews vs almonds so I split the vanilla to 1/2 almond flavoring. & didn’t have quite enough light corn syrup, but I used what I had and added 1 teaspoon of molassas. Please thank your father!
Can I substitute almond flour for cake flour?
Hi, Marcie! We didn’t test the cake that way, so we can’t be certain how it would turn out. If you are looking for a gluten-free dessert recipe you may want to try Summer Peaches with Baked Meringue. or this Apple Honey Cake. Happy Baking!
Just like my great granny made it !!! I miss the smells from her cooking always from scratch!!!
Thanks Carrie! My mom used to make them when I was a kid and I remember the cake itself being tastier. Maybe I made some mistake. I ended up throwing out half the cake because my kids would not eat it.
Oh no! Not even the ooey-gooey pineapple part? I wonder if maybe it’s the almond flour you’re not liking? Hmmmm.
The pineapple topping is absolutely scrumptious, but we found the cake itself kind of bland and disappointing. I followed the recipe exactly so I don’t know why this is true.
Hi Susan! I’m sorry you thought the cake was bland. I don’t know if you have made a pineapple upside down cake before, but with this kind of dessert, the cake is a bit of a foil for the upside down, ooey-gooey-caramelly deliciousness.
There’s slight bitterness in the cake. I think there’s something on the caramel that’s just wasn’t right. What could be it?
Hi, Dan! It sounds like you might have cooked the caramel a smidgen too long. If you try this again, I would just remove the caramel from the stove a minute or so sooner. Good luck!
This is one of the best cakes till date!!!! Awesome! Thank you so much!!! This recipe is a keeper!
Has anyone used this recipes and added cherries in the middle? Never made a pineapple up side down cake but always see the cherries
I just made this and didn’t even realize it omitted the cherries! I just added them to the top like I have done before. OH MY GOSH. The cherries with the caramel topping is just to die for.
Moist and delicious. Husband loved it and as I was making it for his birthday that was a good thing. Served it with thickened cream and ice cream. Superb!
I am wondering if this has been tried as cupcakes? I would like to make this for a Luau party but with 80 guests I thought cupcakes would be easier to serve than cake.
I’m not sure how that would work, Maureen. I’m thinking if you make a few of these it might be easier in the long run; otherwise you might be individualizing this cake x 80, since you’d have to work quickly with the caramel topping in each cupcake slot. But you can certainly try it!
love to try it in muffin tins
My mother always made pineapple upside down cake for Easter. So I wanted to start the tradition again and scoured the internet for a recipe candidate. Yours won for a test run because of the dark brown sugar. This was the best pineapple upside down cake I have ever had. The addition of almond flour gave the cake more body and denseness. Love the flavor it added also. The dark brown sugar definitely made the caramel portion have a great depth of flavor! It disappeared from the table in minutes!
I’m so glad you liked it Audrey! It really is our most requested cake for family gatherings.
I misread the instructions and did not grease the pan but it came out beautifully. Thank you for my new go-to Pineapple Upside Down Cake recipe. It is a keeper.
I just served this as part of Easter lunch. Wow! It’s amazing, and not hard to make either. I used a 12” spring form cake pan (lots of butter around it) and it came out perfect.
We like the topping a little thicker and firmer. What can I do to achieve that? Thanks!
Hello, I’m so appreciative of your recipe, and thank you for sharing. zI was curious, what’s the difference in the outcome of the first topping recipe vs. the alternate recipe at the bottom?
Really 10″ pan – any way you can downsize to a 9″ pan. No local source for 10″ – nonstick round cake pan.
I just made it in a 9” and it overflowed
I used an old Guardian Service Ware 10″ skillet, it’s a heavy cast aluminum, turned out perfect.
Hello,This cake was delicious! I make pineapple upside cake every year for my boyfriend and this was by far the best. I’ve tried walnuts and pecans but the ground almond is definitely a winner! I doubled the recipe and felt it needed 1/4 tsp more vanilla. I also covered the layers in cream cheese frosting.. very yummy.. Thank you :)
This recipe sounds amazing and look forward to trying it very soon. If I was to use only cake flour, do you recommend removing the sour cream? Or should I keep the recipe as is? Also, what would be the measurement using only cake flour please?
Hi Sara, I recommend making the recipe as directed. It’s one of our favorites, I wouldn’t change a thing.
I baked this cake for my husband, who rated this recipe to be best ever. Thank you for sharing it.