I am throwing my son a luau party and wanted to make the cupcakes a
little more special. I decided to add some crushed pineapple to a
regular cake mix. I made some a couple of weeks ago to test it out
(plus see if he liked it), but they bottoms were soggy and all the
pineapple had sunk to the bottoms. Is there a trick to keep the
pineapple mixed in the cake?

On 18 May 2006 11:42:53 -0700, wrote:

>I am throwing my son a luau party and wanted to make the cupcakes a
>little more special. I decided to add some crushed pineapple to a
>regular cake mix. I made some a couple of weeks ago to test it out
>(plus see if he liked it), but they bottoms were soggy and all the
>pineapple had sunk to the bottoms. Is there a trick to keep the
>pineapple mixed in the cake?


Hence the pineapple upside down cake. It all falls to the bottom, or
you put it there, and then turn the cake right side up!

Or you might try placing the pineapple in flour before putting it in
your cake. You are suppose to do this with chocolate chips so they
stay in the mix, maybe it will work with pineapple?

Try tossing the pienapple lightly through sme flour first. Sometimes
that helps prevent sinkage.

> schreef in bericht
ps.com...
>I am throwing my son a luau party and wanted to make the cupcakes a
> little more special. I decided to add some crushed pineapple to a
> regular cake mix. I made some a couple of weeks ago to test it out
> (plus see if he liked it), but they bottoms were soggy and all the
> pineapple had sunk to the bottoms. Is there a trick to keep the
> pineapple mixed in the cake?

I would try using pineapple that is as dry as reasonalby possible, dust it
with flour. And use small chunks if I could help it.
>

any kind of fruit you add to cake mix should be coated in flour first
it makes it stay stable and not sink

you could always deliberatly place the pineapple in the bottom of the
cake pans with a little brown suger and butter and make them in to
upside down pineapple cupcakes

maybe use pineapple rings and a cherry in the middle of the ring ....
just for something a little different

Tessa

also what about using chunks of dried pineapple it would give it a
slightly different flavour but its not adding any extra wetness in to
the cakes

tessa

"butterflyangel" > schreef in bericht
oups.com...
> also what about using chunks of dried pineapple it would give it a
> slightly different flavour but its not adding any extra wetness in to
> the cakes
>
> tessa

You could try that. I think they *might* get tough (too dry, because of
baking heat). But if that were to happen happen, you coudl consider using
them only in dough that i kind of wet, and/or presoaking them (a little or
more) so that they do soften.