Ha-ha, and we have our thinking caps on at this early hour of the day. Debating on making coffee or going back to bed. A little cake would be good right about now.
When you turn it out, the bottom becomes the top. The parchment will keep it from sticking.I always use a cast iron skillet. It helps the sugar to carmelize. Invert it very soon after taking it out.
I don't understand using parchment paper on the bottom of an upside down cake, though ....
When you turn it out, the bottom becomes the top. The parchment will keep it from sticking.
No idea. I was just trying to explain what the person who posted it meant. I've never made this cake. But now that you explain it, of course it won't work.Yes, but how do you caramelize the sugar and fruit on that parchment paper?
Typically a pineapple upside down cake is melted sugar, butter and pineapple, bubbled a bit to add some color and flavor. Then the cake batter is poured over and baked. Not sure how you would cook on that paper....
When you turn it out, the bottom becomes the top. The parchment will keep it from sticking.