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The Quintessential Pineapple-Rum Upside-Down Pound Cake
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 Reviews:  6   Viewing: 1 - 6  
Rating: 3
by: Patricia, IN Reviewed: 01/08/2012
some good ideas but. . .
There are a lot of good ideas here. The toopping is delicious and I liked the idea of adding flavor via the end sauce. However the cake has no flavor. 2 tsp of rum just wasn't enough to counter the flour and 5 eggs. I liked the texture but it needs more flavor.
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Rating: 1
by: ly Reviewed: 01/01/2012
don't waste your time
cake was a lot of work and was virtually dry and tasteless. you can get a better cake from a box for a lot cheaper.
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Rating: 3
by: Harold Reviewed: 01/01/2012
Nice; But Needs Edit
Like the recipe concept.
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Rating: 1
by: Barbara Reviewed: 08/04/2010
Where is the recipe?
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Rating: 4
by: Betty Reviewed: 04/05/2010
Great sounding recipe
I am very interested in trying this recipe however I am worried that it does not contain any baking powder or baking soda. Is this correct?
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Rating: 5
by: Sarah, CA Reviewed: 11/25/2009
Incredibly Delicious
This is one of the best cakes that I have ever made. It had a rum flavor that really was an aromatic flavor rather than an alcoholic punch. And with all of the butter and eggs you might think the cake would be a dense pound-cake texture, but it was light and moist. Definitely use sifted cake flour (not all-purpose flour) and be sure to whip the batter good. The only change I made was to use halved canned cherries in place of maraschino. I can't overstate how good this cake was. WOW!
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 Reviews:  6   Viewing: 1 - 6  
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