On Apr 20, 11:46*am, "Thechefkat" >
wrote:
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> "Dimitri" > wrote in message
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> > "Thechefkat" > wrote in message
> >news
> >> 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
>
> > Make one yesterday - about the 3rd in as many months
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> > Easy version
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> > 1 box yellow or lemon cake mix.
> > use the juice from the pineapple can in place of water.
> > Generously butter the bottom of the Cast Iron Pan
> > Sprinkle Brown sugar over the butter.
> > Place the pineapple slices over the sugar
> > Place a cherry in the middle of each pineapple slice.
> > Pour the cake mix over the whole mess.
> > Bake as directed - Usually takes a little longer than the package
> > directions
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> > IMHO loosen the sides and flip ASAP so the sugar butter does not have a
> > chance to set.
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> > Dimitri
>
> Thanks Dimitri & Nancy2......
>
> Am being over cautious since my first attempt wasn't a smashing success but
> tasty. *Dimitri: *Do you use the entire cake mix? *Nancy's comment leads me
> to think not since she makes some of the batter into cupcakes?? *I'm
> thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a pound
> cake mix using the pineapple can liquid in the mix??- Hide quoted text -
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> - Show quoted text -

I'm not Dimitri - but the batter of a yellow cake mix holds up pretty
well to the weight of the pineapple rings and brown sugar/butter mix.
I usually make a pineapple upside down cake in an 8" round pan that's
about 2" deep - I do the brown sugar/butter on the bottom, then the
rings (lately, I've been using well-drained crushed and like it
better) - and then pour in the batter until the pan is 2/3 full or
maybe a teensy bit more. I do make cupcakes out of the leftover
batter (but can't recall how many it makes) - you could also make mini
loaf cakes, or another single-layer cake.... I generally test the
cake for doneness (making sure not to stick a toothpick all the way to
the bottom of the pan) (or a finger-dent test works, too), using the
upside down cake recipe for directions for baking temp and time,
instead of the box cake directions. I don't think I've ever had a bad
pineapple upside down cake....

N.