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Portions: 20 Serving size: 1/20 of cake
7 Comments | Average User Rating:
For a healthier approach reduce the sugar to 1 1/2 cups for the cake and use Splenda for the icing, also use pineapple in their juice rather than in syrup. To reduce phosphorous use 2 egg whites and 1 egg yolk.
Mar. 11, 2012, 11:02 AM - Inappropriate review?
Really yummy cake, warm or cold. Everyone loved it!
Jul. 05, 2011, 4:33 PM - Inappropriate review?
I made this tonight for my mother in law when she got out of dialysis and she loved it and so did the rest of my family. It was still baking while we ate dinner so it was hot out of the oven with the cream cheese icing and it was so good. I only made 1/2 recipe and it was just enough, with snack pieces left.
Apr. 12, 2011, 6:01 PM - Inappropriate review?
Very easy recipe and the icing gives it just the right amount of sweetness. Also keeps really well.
Mar. 20, 2010, 10:20 AM - Inappropriate review?
I love the pineapple cake. I love pineapple anyway and this cake is nice and moist. My husband likes it even better than I do.
Mar. 03, 2010, 5:48 AM - Inappropriate review?
I have been soooooo hungry for a pineapple upside down cake. I haven't made this yet but I will be soon. It looks easier than any recipies I've seen so far and for once I have all the ingredients. Thanks. I'll give top rating even before I try it!!!
Feb. 25, 2010, 5:03 PM - Inappropriate review?
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