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I love pineapple upside down cake and this is the first I’ve made with ground almonds. It is now my favorite recipe for this delightful cake.
Finally leaving a review! This recipe has been my go-to cake to impress people for 5+ years now. It is absolute perfection. As I write this review, I have what is probably my 100th pineapple upside down cake with this recipe in the oven for a work potluck later today. Can’t wait for my coworkers to try it, because I know they will devour it. This is the recipe I will use for life! Thanks to you and your dad for such an absolutely amazing recipe.
Hi Ellen, I’m so glad you like the cake! It’s the number one requested cake at our house. So glad it has become part of your repertoire as well.
GREAT CAKE, SHOULD YOU LET THE SOUR CREAM COME TO ROOM-TEMP OR STRAIGHT OUT OF THE FRIDGE
Hi Carol, we use sour cream straight out from the fridge.
I made this exact recipe, but with gluten free flour. It turned out perfect! Thank you for an amazing recipe! I made it for my daughter’s 18th birthday.
Okay so Im guilty of never leaving reviews but I had to leave one for this cake. It’s amazing! The cake itself is dense but still airy, how is that even possible. I added some bourbon to the glaze and a splash of pineapple juice to the batter, along with a pinch of cinnamon. This will be my go to recipe from now on. Thanks so much for sharing!
This is the best pineapple upside down cake I have ever had! I simplified the recipe by doing the topping differently. I poured the melted butter in the pan and sprinkled the brown sugar on the butter, rather than cooking them together. I also subbed strained yogurt for sour cream because I didn’t have any. It was deeeeelicious! Unlike most recipes for pineapple upside down cakes, this one is not too sweet.
This cake is a show stopper! Made this for my husband after returning from a trip to the Florida Keys as a welcome home treat. Easy to make, beautiful when turned out from the pan, and absolutely delicious. It’s a winner!
Made this at a Boy Scout summer camp for the Beast Feast food competition. Took first place in the dessert category.
Congratulations, Glenn! So glad it went over so well!
Way to go Glenn!
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.
Have made this delicious cake to raves several times. Except last when cake was so dense hard to chew. I only had ex large eggs and only used 3 otherwise followed explicitly. So what happened? I do want to make again.
Oh, that’s so frustrating, isn’t it? I hope you make this cake again, too. Let’s see…I don’t think it’s the eggs that were the issue. Was your baking powder older? Sometimes when it’s been around for a while, it loses its oomph and doesn’t have the same abilities to leaven a cake. Did you use a different brand of flour than normal? Those are my two best guesses.