"dsi1" > wrote in message ...
> 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.

The butter & sugar was already at the soft ball stage - no running down the
side.

Dimitri