Thanks to all for the helpful insights on this cake. Was made for a
friend's husband's birthday so was trying to replicate his memory of
pineapple upside down cake. It was picked up yesterday & received a call
this a.m. saying, "Yes! Very moist, right on but can always use more brown
sugar." Taking all newsgroup advice under consideration, here's what I
ended up doing:

Used a Duncan Hines Moist Deluxe Pineapple Supreme cake mix & followed most
of the recipe on the side of the box for a 9x13 but used my 10" cast iron
skillet & cut back slightly on the brown sugar (1/2 c. butter to 1 c. brown
sugar). I made the cake batter via the box directions: 1/3 c. veg. oil, 3
lrg. eggs & 1 1/3 c. drained pineapple juice + water. Made 4 cupcakes &
used the remaining batter for the cake. It baked 48-50 min. @ 350°; set 5
min. before flipping...3 pineapple slices stuck slightly to the bottom of
the pan but it repaired nicely using a spatula while still warm. The 20 oz.
can of pineapple rings had 3 extra slices leftover.

Overall great results. Wonder what drizzling pineapple juice over the
finished cake might do for next year? Hmmmm. Thanks again for appreciated
comments. chefkat


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"Thechefkat" > wrote in message
news
> Please share a tried & true recipe for a very moist pineapple upside down
> cake using brown sugar. The recipe I used below seemed to have too much
> cake batter; thus too thick & dry. Need a good recipe that will be more
> syrupy. Thanks gang. ck
>
> PINEAPPLE UPSIDE DOWN CAKE
> 2/3 cup butter
> 3/4 cup brown sugar
> Place butter & brown sugar in cast iron fry pan & melt until boiling &
> bubbles.
> 1 can pineapple slices
> whole maraschino cherries
> Place pineapple slices in butter & sugar mixture. Put cherries in center
> of pineapple. Cut remaining pineapple slices into halves & use to line
> sides of fry pan (standing up on edge).
> Prepare cake batter & pour over pineapple & cherries.
> SCRATCH CAKE: 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 eggs,
> 2/3 cup sugar, 1/4 cup milk. Combine ingredients & beat 1-2 minute.
> Bake at 350°F for 35-45 min. When cake is done, loosen edges with knife.
> Remove from heat & let sit 4-5 min.; turn upside down onto serving dish,
> shake pan gently & lift off skillet.
>
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