Turned out very nice in 2 nine inch cake pans. Came out easily after cutting the edge to even it up. A butter cake make a moister cake, but didn't rise as much as the yellow cake mix. Used both as gifts for Al Geiser and Levi & Edna Miller.

Where do I start...well the tast is there; it is tasty. The moisture is there; BUT it has barely risen...don't know if that was supposed to happen; inverting it was plain painful! It fell apart. I was preparing to ice this cake (to serve to my daughter as her birthday cake as she absolutely loves pineapple) but thought, why bother...I am on my way to the supermarket to buy additional ingredients to make a different cake. Sorry but I am a little frustrated! I followed this recipe exactly and cannot see where I may have gone wrong. I will not make this again :-( As a matter of fact I have deleted it from my recipe box...Sorry!

Easy to make and very tasty. I did just use crushed pineapple for the recipe though. No rings or cherries.

I found this receipe very easy to make, however, it was extremely super super sweet. I almost overdose with all the sugar LOL Overall, I recommend cutting down on the brown sugar to about 1/2 cup of brown sugar as well as the butter amount.

good one

I added only 1/4 cup of the coconut instead of the full 1/2 cup. The people who hate coconut still said it would have tasted better without. My cake also cracked open on the top, even though I left the cake pan on it until it cooled. It is an okay recipe overall, but I think next time I will just make a one layer pinneapple upside-down cake.

this was sooooo good! i made this then brought it over to my friends house and evryone loved it, even a person who didnt like pineapple! i cant wait to make it again

This cake was great. I'm not usually a cake person, but this one came out so moist and delicious. The coconut really added something special. I did use golden butter cake instead of the yellow cake. Will definitely make again. Thanks for the recipe!

This cake is so easy to make & delicious!!! Thumbs Up!!

I have made this recipe twice and it is a BIG hit! I omit the coconut as I'm not a fan. I took the advice and used Pillsbury Supreme Moist Yellow Cake mix. The cake is always so moist!

This was sooooo delicious. It was very moist and certainly didn't take long to vanish in my home. I used a 8x11 pan, so when baking, I needed to bake it just a little longer, but I used a glass pan and reduced the cooking temperature to 325. I will add this to one of our family favorites. Thanks for the recipe!

I don't really care for pineapple upside-down cake, but a friend asked me to make one for an office party. This was very easy and it came out great. I didn't use coconut and I used cooking spray instead of the butter. I highly recommend the butter. I almost had a disaster getting the cakes to come out without tearing them up. Everyone loved the cake and commented on how moist it was.

Easy to make and I used what ever canned fruit I had. Good quick evening dessert.

AWESOME! I couldn't stop eating it myself. My family loved it as well. The only thing I did differently was add 2 8oz cans of crushed pineapple for the middle layer, only because it seemed a little thin and we love pineapple! So that added the perfect touch to an already fantastic recipe!

Was anyone else confused by the instructions to butter the pans with all that butter, or are you supposed to melt the butter in the pan? I didn't know what to do with all that butter and I noticed some of you melted it. Was anyone else curious about that?

This is so easy i dont use the coconut but its a winner every time

This recipe is FANTASTIC!! I made this cake for a Luau and there was not a piece left!! The flavor that the juice adds to the cake is great!