Wayne Boatwright wrote:
> On Mon 20 Apr 2009 07:09:28p, Felice told us...
>
>> "dsi1" > wrote in message
>> ...
>>> 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!
>> Clever you! Now if I can only remember that tip ...
>>
>> Felice
>
> I don't do that, but I do let the "topping" mixture cool to room
> temperature before pouring in the batter. Never had a problem.
>
>
>

I don't have time for that because for the short period that the pan is
in the freezer, I'm making the box of cake mix. When the batter is ready
- about 5 minutes, the pan comes out of the freezer and the batter is
poured and it immediately goes into the preheated oven, which was turned
on before starting to melt the butter in the pan and laying out the
pineapple. I'm not sure where one would get the time to let the
butter/sugar cool down.

The great part of all this is that you can prep this cake for the oven
very quickly and after that, all the work is done - excepting for the
pigging out. As a matter of fact, this would probably the only cake that
I would make after coming home from work. :-)