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Old 04-17-2011, 09:44 AM   #1
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Pineapple upside down cake - crisp on top and soupy on the bottom?

I made 3 pineapple upside down cakes. The first came out pretty well but on the last two the cake was starting to get a little crispy but when I flipped the cake, the bottom was a little soupy. I did use fresh pineapple - not sure if that made the difference or not. Here is the recipe:

RecipeSource: Old Fashioned Pineapple Upside Down Cake

I put the inverted cakes back into the oven for about 10 minutes and it seemed to fix the problem.

What did I do wrong to begin with?

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Old 04-17-2011, 10:17 PM   #2
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Mrs Hoot is the resident expert on pineapple upside down cakes in these parts.
She says the the temp is too low. Maybe you should try 400-425 degrees. Or just increase the cooking time by 10-15 minutes. All ovens are different and it may take a few times to get the best results. good luck and let us know what you find out.
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Old 04-18-2011, 06:21 AM   #3
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thanks! Should I alter the recipe bcuz I am using fresh pineapple? Is the moisture content going to be different?
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Old 04-18-2011, 08:43 AM   #4
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I don't think it would make very much difference using fresh pineapple vs canned. It does sound like there may be a tick too much moisture somewhere in the recipe. Have you tried the same recipe with canned pineapple?
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Old 04-18-2011, 10:02 AM   #5
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I will try sometime...first I will try altering the temp a bit. Canned pineapple here is much more expensive than fresh :(
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