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.


--

"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.


Make one yesterday - about the 3rd in as many months

Easy version

1 box yellow or lemon cake mix.
use the juice from the pineapple can in place of water.
Generously butter the bottom of the Cast Iron Pan
Sprinkle Brown sugar over the butter.
Place the pineapple slices over the sugar
Place a cherry in the middle of each pineapple slice.
Pour the cake mix over the whole mess.
Bake as directed - Usually takes a little longer than the package directions

IMHO loosen the sides and flip ASAP so the sugar butter does not have a
chance to set.

Dimitri

On Apr 20, 10:18*am, "Thechefkat" >
wrote:
> 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.
>
> --

One thing that makes it better is to use pineapple juice in place of
the liquid in the cake batter ... I do that even if I'm using a cake
mix (which I usually do - a yellow cake mix) - if you do use a cake
mix, make cupcakes out of the extra batter.

N.

--

"Dimitri" > wrote in message
...
>
> "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
>>


> Make one yesterday - about the 3rd in as many months
>
> Easy version
>
> 1 box yellow or lemon cake mix.
> use the juice from the pineapple can in place of water.
> Generously butter the bottom of the Cast Iron Pan
> Sprinkle Brown sugar over the butter.
> Place the pineapple slices over the sugar
> Place a cherry in the middle of each pineapple slice.
> Pour the cake mix over the whole mess.
> Bake as directed - Usually takes a little longer than the package
> directions
>
> IMHO loosen the sides and flip ASAP so the sugar butter does not have a
> chance to set.
>
> Dimitri


Thanks Dimitri & Nancy2......

Am being over cautious since my first attempt wasn't a smashing success but
tasty. Dimitri: Do you use the entire cake mix? Nancy's comment leads me
to think not since she makes some of the batter into cupcakes?? I'm
thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a pound
cake mix using the pineapple can liquid in the mix??

On Apr 20, 11:46*am, "Thechefkat" >
wrote:
> --
>
> "Dimitri" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "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
>
> > Make one yesterday - about the 3rd in as many months
>
> > Easy version
>
> > 1 box yellow or lemon cake mix.
> > use the juice from the pineapple can in place of water.
> > Generously butter the bottom of the Cast Iron Pan
> > Sprinkle Brown sugar over the butter.
> > Place the pineapple slices over the sugar
> > Place a cherry in the middle of each pineapple slice.
> > Pour the cake mix over the whole mess.
> > Bake as directed - Usually takes a little longer than the package
> > directions
>
> > IMHO loosen the sides and flip ASAP so the sugar butter does not have a
> > chance to set.
>
> > Dimitri
>
> Thanks Dimitri & Nancy2......
>
> Am being over cautious since my first attempt wasn't a smashing success but
> tasty. *Dimitri: *Do you use the entire cake mix? *Nancy's comment leads me
> to think not since she makes some of the batter into cupcakes?? *I'm
> thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a pound
> cake mix using the pineapple can liquid in the mix??- Hide quoted text -
>
> - Show quoted text -

I'm not Dimitri - but the batter of a yellow cake mix holds up pretty
well to the weight of the pineapple rings and brown sugar/butter mix.
I usually make a pineapple upside down cake in an 8" round pan that's
about 2" deep - I do the brown sugar/butter on the bottom, then the
rings (lately, I've been using well-drained crushed and like it
better) - and then pour in the batter until the pan is 2/3 full or
maybe a teensy bit more. I do make cupcakes out of the leftover
batter (but can't recall how many it makes) - you could also make mini
loaf cakes, or another single-layer cake.... I generally test the
cake for doneness (making sure not to stick a toothpick all the way to
the bottom of the pan) (or a finger-dent test works, too), using the
upside down cake recipe for directions for baking temp and time,
instead of the box cake directions. I don't think I've ever had a bad
pineapple upside down cake....

N.

On Mon 20 Apr 2009 09:46:28a, Thechefkat told us...

>
>

You might like trying this one, as well. It's from the 1930s, and our
family favorite.


* Exported from MasterCook *

Mother's Pineapple Upside-down Cake - 1932

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1 c Brown sugar
7 sl Pineapple
7 ea Maraschino cherries
3 ea Eggs, separated
1 c Granulated sugar
5 tb Pineapple juice
1 c All-purpose flour
1 t Baking powder

Melt one half cup butter in a large iron frying pan. Add one cup brown
sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete
wheel of pineapple in center. Put cherry in center and place half
wheels around as in picture. make following sponge batter--Beat yolks
of three eggs, add one cup granulated sugar and five tablespoons of
pineapple juice. Sift in one cup of flour and one teaspoon baking
powder. Fold into stiffly beaten egg whites. pour over fruit. Bake
forty-five minutes to hour in moderate oven.

Note: This recipe was included with a concave-bottom "Up-Side-Down"
Cake Pan my mother purchased in the late 1930's. It was manufactured by
the Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.




--
Wayne Boatwright
------------------------------------------------------------------------
Fish, to taste right, must swim three times ~in water, in butter,
and in wine. ~Polish Proverb

On Mon, 20 Apr 2009 10:18:44 -0500, "Thechefkat"
> wrote:

>Please share a tried & true recipe for a very moist pineapple upside down
>cake using brown sugar.

This is one of the best from The Cake Bible --Rose Levy Beranbaum. She
highly recommends a 10" cast iron skillet.



@@@@@ Now You're Cooking! Export Format

Pineapple Upside-Down Cake

cakes, desserts, fruits

Fruit Topping:
14 pineapple slices; well drained
14 sweet cherries; pitted
4 tb unsalted butter; unsalted
1/2 c light brown sugar
1/4 c pecan halves
Cake:
3 lg egg yolks
1/2 c sour cream
1 ts vanilla
1 1/2 c cake flour; sifted
3/4 c superfine sugar
3/4 ts baking powder
1/4 ts baking soda
1/4 ts salt
9 tb unsalted butter; softened

One 10" cast iron skillet measured at bottom; top measures 11
inches.
Finished Height: 1 1/2" inches.

Preheat oven to 350F. Place oven rack in lower third of oven.

TO MAKE FRUIT TOPPING: Drain pineapple slices and cherries and place
on
paper towels to absorb excess moisture. You will need 8 whole
pineapple
slices and 8 whole cherries. Halve 6 remaining slices and the
remaining
cherries.


In the skillet, melt the butter over medium heat. Stir in the brown
sugar
until moistened and remove from the heat.

Place 1 whole pineapple slice in the center of the pan and 7 whole
slices
surrounding it. Place the half slices slice by side against the
sides of
the pan, the two cut edges down, touching the brown sugar. Place the
whole
cherries in the center of the whole pineapple slices; the halved
cherries
in the center of the half slices. Tuck the pecans into any gaps
between
the fruit.

TO MAKE CAKE BATTER: In a medium bowl, lightly combine yolks, about
1/4
of the sour cream and the vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low
speed
for 30 seconds to blend. Add butter and the remaining sour cream. Mix
on
low speed until dry ingredients are moistened. Increase to medium
(high
speed if using hand mixer) and beat for 1 1/2 minutes to aerate and
develop
cake's structure. Scrap down the sides.

Gradually add egg mixture to batter in 3 batches, beating for 20
seconds
after each addition to incorporate ingredients and strengthen
structure.
Scrape down the sides. Scrape batter into fruit-lined skillet,
smoothing
evenly with a spatula. Bake for 40 to 50 minutes or until golden
brown and
the wire cake tester inserted in center comes out clean and the cake
springs back when pressed lightly in center. Run a small metal
spatula
around sides and invert at once onto a serving place. Leave the
skillet in
place for one or two minutes before lifting. If any fruit has stuck
to
the skillet, simply use a small spatula to place it back on the cake.

A cast iron skillet is ideal for preparing this cake not only because
the
butter and brown sugar for the topping can be heated directly in it on
top
of the stove, but because it helps the brown sugar topping to
caramelize
while baking.

Notes: The Cake Bible --Rose Levy Beranbaum


** Exported from Now You're Cooking! v5.84 **

Thechefkat wrote:

Am being over cautious since my first attempt wasn't a smashing success but
tasty. Dimitri: Do you use the entire cake mix? Nancy's comment leads me
to think not since she makes some of the batter into cupcakes?? I'm
thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a pound
cake mix using the pineapple can liquid in the mix??



I like to mix one stick of melted butter and one cup brown sugar in a 9
x 13 cake pan for one box cake mix. I use crushed pineapple or slices
depending on what I have. The crushed comes out looking nice but it's
somewhat tricky to de-pan. Add maraschino cherries for that
oh-so-festive look, it'll make your cake pop. Mostly, I never have a jar
of that on hand. :-(

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!

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)

"Lin" > wrote in message
...
> 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.
>

I'm having a grand time reading this thread... wishing just one could offer
a picture of their finished product.

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.

dsi1 wrote:
> Thechefkat wrote:

> I like to mix one stick of melted butter and one cup brown sugar in a 9
> x 13 cake pan for one box cake mix. I use crushed pineapple or slices
> depending on what I have. The crushed comes out looking nice but it's
> somewhat tricky to de-pan. Add maraschino cherries for that
> oh-so-festive look, it'll make your cake pop. Mostly, I never have a jar
> of that on hand. :-(
>
> 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!

I like this thread. I love pineapple upside down cake. it is along time
favourite. FWIW, My mother used to do it in a cast iron pan, melting the
butter and sugar in the pan, adding the pineapple rings and cherries and
then the batter on top. My wife is not a fan of the stuff but last week
she made one for me and I enjoyed every bit of it.

Dave Smith wrote:
> dsi1 wrote:
>> Thechefkat wrote:
>
>> I like to mix one stick of melted butter and one cup brown sugar in a
>> 9 x 13 cake pan for one box cake mix. I use crushed pineapple or
>> slices depending on what I have. The crushed comes out looking nice
>> but it's somewhat tricky to de-pan. Add maraschino cherries for that
>> oh-so-festive look, it'll make your cake pop. Mostly, I never have a
>> jar of that on hand. :-(
>>
>> 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!
>
> I like this thread. I love pineapple upside down cake. it is along time
> favourite. FWIW, My mother used to do it in a cast iron pan, melting the
> butter and sugar in the pan, adding the pineapple rings and cherries and
> then the batter on top. My wife is not a fan of the stuff but last week
> she made one for me and I enjoyed every bit of it.

I've been making these things since high school - they're dead simple to
make yet look impressive. You bake it and you're done. There's none of
that messy frosting the cake and it's tasty.

Whoever though up this cake deserves a Nobel prize - probably it was
from a canned pineapple company. Every bride-to-be should be taught to
make one of these to keep hubby happy. My guess is that more that a few
husband were fooled into thinking their wife-to-be was a better cook
than they really were by this cake. :-)

"Thechefkat" > wrote in message
m...
>> Make one yesterday - about the 3rd in as many months
>>
>> Easy version
>>
>> 1 box yellow or lemon cake mix.
>> use the juice from the pineapple can in place of water.
>> Generously butter the bottom of the Cast Iron Pan
>> Sprinkle Brown sugar over the butter.
>> Place the pineapple slices over the sugar
>> Place a cherry in the middle of each pineapple slice.
>> Pour the cake mix over the whole mess.
>> Bake as directed - Usually takes a little longer than the package
>> directions
>>
>> IMHO loosen the sides and flip ASAP so the sugar butter does not have a
>> chance to set.
>>
>> Dimitri
>
>
> Thanks Dimitri & Nancy2......
>
> Am being over cautious since my first attempt wasn't a smashing success
> but tasty. Dimitri: Do you use the entire cake mix?


Yes the whole box of Betty Crocker cake mix

>Nancy's comment leads me to think not since she makes some of the batter
>into cupcakes??

Thats dependent on the size of the cast iron pan - I'll go look.- It'a a old
Griswold # 9 710X Erie - it's pretty big pan.


I'm thinking 1/4 c. butter to about 2/3 c. brown sugar & maybe making a
pound
> cake mix using the pineapple can liquid in the mix??

Like I said I used about 2 1/2 tablespoons of soft butter smeared over the
pan bottom and sides. The 1/2 cup of BR Sugar. I used the back (bottom) of
the measuring cup to smooth the sugar. The slices 1 in the center and the
rest circling the center piece.

The mix IIRC was 1 stick butter 3 eggs, & 1 1/4 cup water 9 I used 1 cup of
the juice from the slices and 1/4 cup water. The package recommended 33 to
37 min in a 325 oven (black pan instructions) mine took just over 50
minutes.

Since it had to be transported I used toothpicks to keep the plastic off the
surface.

Dimitri

"brooklyn1" > wrote in message
...
>
> "Lin" > wrote in message
> ...
>> 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.
>>
>
> I'm having a grand time reading this thread... wishing just one could
> offer a picture of their finished product.

Sorry the cake is gone and the camera was packed to go down south (LA).

Next time.

Dimitri

"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

Dimitri wrote:
>

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

Sounds like you're making candy. :-)

Anyway, you're probably right if you start with butter at or slightly
below room temperature. Most of the time I just get a stick of frozen
butter and melt it the cake pan over the stove and dump a bunch of brown
sugar in. If you do this, you'd probably have to stick it in the
freezer. Looks like I'm a big goof...

>
> Dimitri

"dsi1" > wrote in message ...
> Dimitri wrote:
>>
>
>>
>> The butter & sugar was already at the soft ball stage - no running down
>> the side.
>
> Sounds like you're making candy. :-)

That's the basic idea if you melt butte and suger and keat it to the right
temp it becomes candy.

BUTTER BRICKLE CANDY
1 c. sugar
1/4 c. water
1/2 lb. butter
Mix sugar, water and butter. Cover the pan and bring slowly to the boiling
point. Remove cover and stir occasionally. Stir constantly as mixture cooks
down. Cook until it darkens and begins to smoke. Pour out on buttered pan
(large cookie sheet). While still warm (not hot) put squares of milk
chocolate on top. Spread to form the topping. Sprinkle with chopped nuts if
desired. Break into pieces.

>
> Anyway, you're probably right if you start with butter at or slightly
> below room temperature. Most of the time I just get a stick of frozen
> butter and melt it the cake pan over the stove and dump a bunch of brown
> sugar in. If you do this, you'd probably have to stick it in the freezer.
> Looks like I'm a big goof...


Nah no one is a big goof. We all had to learn some time.

I like getting my fingers into soft butter :-)

it just takes 20 secinds in a nuker to soften the butter - keep byback up
stock in the freezer also.

Dimtiri

Christine Dabney wrote:

> Have you ever made Butter Brickle Ice cream? That has to be, hands
> down, my favorite ice cream of all!!!!

Oh, hot damn that conjures great memories! I haven't seen butter brickle
in YEARS! It was my favorite as well.

--Lin

Christine Dabney wrote:

> Well honey, when I get back that way, we have to undertake this
> project of recreating butter brickle ice cream. You game?

Darlin', you bet I am! :-)

--Lin

"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

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.



--
Wayne Boatwright
------------------------------------------------------------------------
No man is lonely eating spaghetti; it requires so much attention.
~Christopher Morley

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. :-)

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

Wayne Boatwright wrote:

> On Mon 20 Apr 2009 09:46:28a, Thechefkat told us...
>
> >
> >
>
> You might like trying this one, as well. It's from the 1930s, and our
> family favorite.
>
>
> * Exported from MasterCook *
>
> Mother's Pineapple Upside-down Cake - 1932
>


Lol...ya gotta be kiddin' me...'twas not a cake that was "Upside-down", but
it was yer mum - and her footprints on the ceiling, she was an inmate at the
local bawdy house down there in Biloxi...

Honestly, I can't believe that you think anyone here falls fer yer maudlin
"mother" bullshit, it was long outta style even when Whistler's Mother
donned go-go boots, a mini-skirt, and gained the right to vote...

Jesus fvcking christ...


--
Best
Greg


"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

brooklyn1 wrote:

> "Lin" > wrote in message
> ...
> > 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.
> >
>
> I'm having a grand time reading this thread... wishing just one could
offer
> a picture of their finished product.


*Believe* me...ya DON'T wanna peer at a rotogravure of Lil' Wayne's mum's
"upside down" twot...it'd give even a wooden Indian the heebie -
jeebies...those visages on Mt. Rushmore would veritably C-R-A-C-K ... !!!

GAWD...!!!


;-)


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

Wayne Boatwright wrote:

> 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.
>

It would be helpful if you gave information on the pan size you're
using. I'm guessing a 9" round pan would work.

Wayne Boatwright snoozed:

[...yawn...]


> 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.


And _100_ minutes for you to whine here on rfc about having to *prepare*
said batter...



--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

On Mon 20 Apr 2009 09:57:24p, dsi1 told us...

> Wayne Boatwright wrote:
>
>> 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.
>>
>
> It would be helpful if you gave information on the pan size you're
> using. I'm guessing a 9" round pan would work.
>

The original pan that included the recipe was a deep 9" round pan.
Unfortunately, that pan is long gone, but there are now "upside down cake
pans" being made which are not quite as deep but closer to 10" in diameter.

HTH

--
Wayne Boatwright
------------------------------------------------------------------------
What is patriotism but the love of the food one ate as a child?
~Lin Yutang

"Gregory Morrow" > wrote in message
m...
>
> brooklyn1 wrote:
>
>> "Lin" > wrote in message
>> ...
>> > 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.
>> >
>>
>> I'm having a grand time reading this thread... wishing just one could
> offer
>> a picture of their finished product.
>
>
> *Believe* me...ya DON'T wanna peer at a rotogravure of Lil' Wayne's mum's
> "upside down" twot...it'd give even a wooden Indian the heebie -
> jeebies...those visages on Mt. Rushmore would veritably C-R-A-C-K ... !!!
>
> GAWD...!!!
>
>
> ;-)
>
>
>
I don't believe Duh'Weenie ever baked a pineapple upside down cake... and
reading their fercocktah claptrap I don't believe any of those in this
thread have... frozen pineapple, why don't they shove the pineapple up their
ass, what liars!

> highly recommends a 10" cast iron skillet. *

1 1/2 C. flour - even with 3 eggs - that's a pretty thin sponge cake
to put underneath the weight of the butter, brown sugar and pineapple
spread out in a 10" pan. That's just my opinion, of course.

I like some cake along with my buttered, sugared pineapple ;-) I can
see this batter doing fine in an 8" round pan.

N.

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


--

"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.
>
>
> --
>
>
>

"Thechefkat" > wrote in message
news
> 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

Next time you'll line the pan with waxed paper.

>The 20 oz. can of pineapple rings had 3 extra slices leftover.

Pina colada smoothie time.

> Overall great results. Wonder what drizzling pineapple juice over the
> finished cake might do for next year?

That's illegal... supposed to drizzle dark rum, lots.