Dave Smith wrote:
> dsi1 wrote:
>> Thechefkat wrote:
>
>> I like to mix one stick of melted butter and one cup brown sugar in a
>> 9 x 13 cake pan for one box cake mix. I use crushed pineapple or
>> slices depending on what I have. The crushed comes out looking nice
>> but it's somewhat tricky to de-pan. Add maraschino cherries for that
>> oh-so-festive look, it'll make your cake pop. Mostly, I never have a
>> jar of that on hand. :-(
>>
>> 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!
>
> I like this thread. I love pineapple upside down cake. it is along time
> favourite. FWIW, My mother used to do it in a cast iron pan, melting the
> butter and sugar in the pan, adding the pineapple rings and cherries and
> then the batter on top. My wife is not a fan of the stuff but last week
> she made one for me and I enjoyed every bit of it.

I've been making these things since high school - they're dead simple to
make yet look impressive. You bake it and you're done. There's none of
that messy frosting the cake and it's tasty.

Whoever though up this cake deserves a Nobel prize - probably it was
from a canned pineapple company. Every bride-to-be should be taught to
make one of these to keep hubby happy. My guess is that more that a few
husband were fooled into thinking their wife-to-be was a better cook
than they really were by this cake. :-)