On Apr 20, 10:18*am, "Thechefkat" >
wrote:
> Please share a tried & true recipe for a very moist pineapple upside down
> cake using brown sugar. *The recipe I used below seemed to have too much
> cake batter; thus too thick & dry. *Need a good recipe that will be more
> syrupy. * *Thanks gang. *ck
>
> PINEAPPLE UPSIDE DOWN CAKE
> 2/3 cup butter
> 3/4 cup brown sugar
> Place butter & brown sugar in cast iron fry pan & melt until boiling &
> bubbles.
> 1 can pineapple slices
> whole maraschino cherries
> Place pineapple slices in butter & sugar mixture. Put cherries in center of
> pineapple. Cut remaining pineapple slices into halves & use to line sides of
> fry pan (standing up on edge).
> Prepare cake batter & pour over pineapple & cherries.
> SCRATCH CAKE: 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 eggs, 2/3
> cup sugar, 1/4 cup milk. Combine ingredients & beat 1-2 minute.
> Bake at 350°F for 35-45 min. When cake is done, loosen edges with knife..
> Remove from heat & let sit 4-5 min.; turn upside down onto serving dish,
> shake pan gently & lift off skillet.
>
> --

One thing that makes it better is to use pineapple juice in place of
the liquid in the cake batter ... I do that even if I'm using a cake
mix (which I usually do - a yellow cake mix) - if you do use a cake
mix, make cupcakes out of the extra batter.

N.