Lin wrote:
> dsi1 wrote:
>
>> I like to stick the prepared pan in the freezer for a few minutes to
>> prevent the butter/sugar/pineapple from moving around when the cake
>> batter is poured in. OTOH, I don't know anybody that does this so
>> perhaps I'm being a wimp. Good luck!
>
> What an interesting tip! I don't know anyone that does it that way
> either ... most recipes I've seen are done in a cast iron pan. But yeah,
> I can see how your trick would work well for a 9 x 13.
>
> --Lin (getting in on this thread a bit late)

I have not tried cooking one of these in a cast iron pan. I think that
would work well but sticking a high mass pan in the freezer may cause
problems with proper cooking of the cake. OTOH, I wouldn't have any
problems with trying it at least once. :-)

The reason for cooling the butter and sugar is to prevent the butter
from oozing up the sides of the pan or having parts of the cake with
butter breaking through. This may not be too much of a problem with
recipes that use a smaller amount of butter.

I'm always late for most things. That's the breaks.