ISO the most beautiful pineapple upside down cake in the world

[Addie]

Oooooor, a Pineapple Upside down torte?

 

[Addie]

Janet, you are right. The recipe makes an awful lot of batter. I have a very deep cake pan and it rose right to the top. When I tested it toward the side of the cake, it showed it was done after an hour. Then I tested right in the middle. Completely raw. I lowered the temp, placed a loose piece of foil over the top and let it bake for another 25 minutes. Done to perfection.

I think the next time I will search for a one layer yellow cake, as I make the PUDC for just one person each time. Either for my daughter or my son The Pirate.

 

[pengyou]

Thanks for all of your ideas! I wish that photos posted on the web could be edible...I know there are 3d printers now...but that is still a long way off

 

[pengyou]

I finally got my cast iron skillet. The first attempt, while aesthetically a little off, was by far better than anything I have made with my standard cake pans or teflon coated pans. I wish you could all come over for tea tomorrow I still haven't figured out how to upload photos here

 

[pengyou]

Duh! Here it is, with number 2 in the oven now.

 

[Dawgluver]

Duh! Here it is, with number 2 in the oven now.

Pengyou, was there supposed to be a picture? I don't see one.

Psst, can you send along just a tiny bite? Love PUDC!

 

[pengyou]

2nd try...

 

[Janet H]

So - this thread has had me messing with new recipes for upside down cake and I wanted to share one I came across and tried last night - it's amazing and has an astonishing amount of butter but totally worth the fat hit to your waistline.

The original recipe is here: Pineapple Upside Down Cake Recipe | Simply Recipes and I altered it just a little adding a few drops of almond extract to go along with the ground nuts and a pinch of nutmeg. I used a 3 inch deep, 10 inch pan and needed every last speck of the pan volume - it came close to bubbling over.

Just an update - this pineapple upside down cake has become my 'go to' fast cake for a party and today I made it again. I LOVE this recipe. It comes out perfectly time after time and I almost always have all the ingredients in my house in advance - no special grocery run. Todays offering - I took a shot of the cake before it's flipped over btw - I bake it in a 10 inch non-stick skillet, avoiding one of the steps in the original recipe. (I make the caramel in the pan that the cake bakes in).

I also now routinely amend the original recipe to a little nutmeg, a few drops of almond extract and a little lemon zest to the batter.

more cake porn:

 

[Dawgluver]

Oh, lordy Janet. I want to bathe in it! Looks fantastic!