James Silverton wrote:

> That's certainly true about the pineapple enzyme. I think that
> it is called bromelain and it digests proteins. I seem to
> remember "The Joy of Cooking" recommending staying away from
> fresh pineapple as a fruit in jello.

I would never have thought to use fresh pineapple for an upside down
cake. It was always made with canned rings. I have fond memories of it
as a kid, and we rarel;y saw a real pineapple in the 50s. As far as I
knew, it only came in tins :-)