Pineapple upside down cake...

Carol,

Make it as usual - when I had the pan that would hold it, I made no changes to the recipe. I think that I was a little generous with the brown sugar/butter combo, but that was it. Don't butter/flour or anything the pan before hand - I recall it works best is the pan is "seasoned", however.

The thing that I do different than most, is that I use the liquid from the unsweeted can of rings instead of the milk in the recipe. A lot of people who have tasted mine really liked it - and it seems that was the only difference.

Yum - when can I come by for a piece?

Christ> Anyone ever make it in a cast iron pan, if so, can I get the directions?

You know when I was little, my mom used to make this cake, but with mandarin oranges instead of pineapple, as we little ones didn't like pineapple. I can still remember how good it was........

Susan in Ontario

That's the only way I do it.

Just put half a package of brown sugar in the bottom of the pan. Put your pineapple slices on top all around the pan making the circle smaller each time, or start in the middle with one and build onto it until the whole of the brown sugar is covered. Mix up your cake batter, boxed or from scratch, pour over this until the pan is nearly full, put in the oven and bake. Once it is done, turn it out of the pan onto a plate and let the melted brown sugar run all over the outside of the cake. So good it will make you swallow your tongue. Frances

That cake sounds scrummy..... Could you post the recipe ?

She just did! That's the recipe - above your post.

Cake Batter ? Will that be ordinary sponge cake mix ?

It sounded as though she meant a batch of cake batter like you would get from a cake mix box.

"MelissaD" wrote

Thankyou Melissa.