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Old 03-28-2009, 10:59 PM   #11
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so how is this one considered upside down if you have to broil as well as bake?

I don't get it & i'm way over 50!
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Old 03-28-2009, 11:28 PM   #12
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Well, I agree with the non-upside down part, but it does sound like a delicious pineapple cake and I am going to give it a try.
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Old 03-29-2009, 12:00 AM   #13
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so how is this one considered upside down if you have to broil as well as bake?

I don't get it & i'm way over 50!

I think you may have misread a word. It's not "broil," but "boil." The topping is boiled before it's poured over the cake.
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Old 03-29-2009, 06:58 AM   #14
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My mother made me on off these PUD cakes for my birthday for decades. She lined the bottom of a cast iron pan with pinapple rings. In the middle of each ring was a maraschino cherry. I don't have her recipe, and she is no longer with us. But this cake was delicious. It had a razor sharp crust from lots of brown sugar I guess. When it was turned over it was also gorgeous just to look at. RIP Mom.
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Old 03-29-2009, 06:19 PM   #15
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I think you may have misread a word. It's not "broil," but "boil." The topping is boiled before it's poured over the cake.

Ok i misspelled a word,


but the whole point of an upside down cake is............
after it's done cooking in the oven and removed all you should have to do is place a platter over the top of the cake pan and turn it over to remove it & serve, not have to mess with any toppings
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Old 03-29-2009, 06:28 PM   #16
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Yes, that is what I remember, too. God those cakes were so moist, sweet and just plain delicious. I have never been able to duplicate them, although I try and try.

Does anyone out there know how to make that bottom (was the top) a thick, hard almost hard-candy like consistency?
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Old 03-30-2009, 02:28 PM   #17
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Guys ---- this is a variation on a pineapple upside down cake. I'm sorry I didn't put that in the title. It has obviously been a source of irritation for some. Rather than critiquing the title, try the recipe. It's a great variation of the pineapple upside down cake.
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Old 03-30-2009, 03:12 PM   #18
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Sweetened condensed
So you are using sweetened condensed milk which is 60% sugar to start with and then adding 1 cup of more sugar to the topping?

Are you sure about that?

With 1 1/2 cup of sugar in the batter and 1/2 cup brown sugar?

That sounds waaay too sweet.
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Old 03-30-2009, 03:13 PM   #19
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Early on in the postings, the OP said it was a "Variation" of the traditional upside down cake.
This looks to have the taste of an upside down cake, without the bother of turning it upside down on a different platter. Yes it is a different, hence the use of the word "variation" in posting #8.
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Old 03-30-2009, 03:17 PM   #20
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I suspect the directions are lacking. I'd guess the cake gets turned over and the topping goes on top after.
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