On Mon 20 Apr 2009 08:40:28p, dsi1 told us...

> 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. :-)
>

I don't use a box mix because I prefer the spongecake recipe I posted for
this cake. It takes maybe 10 minutes to prepare the batter.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to spend my life worrying about what I eat. There's no
pleasure worth foregoing just for an extra three years in the
geriatric ward. ~John Mortimer