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Old 05-08-2018, 01:19 AM   #1
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Pineapple upside down cakes..

I have always made mine in a cast iron pan because when I used a normal cake pan, the cake would not roll beautifully off and make a nice presentation. Any suggestions?

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Old 05-08-2018, 04:30 AM   #2
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I make pineapple upside down cake in a cast iron pan too. Try it with plums or other stone fruits some time. You can use the same batter.

If using a regular cake pan, try lining the bottom with wax paper or parchment paper with some of the paper sticking up. Then you can use the paper to help lift the cake from the pan. Peel the paper off (and lick your fingers.)
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Old 05-08-2018, 04:31 AM   #3
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I use a 9" cast iron skillet but if I had to use a conventional cake pan I would try lining the bottom of the pan with parchment paper. I think that the parchment paper would help the cake release and then could be peeled from the cake after it is turned out.

Having plenty of whipped cream available to cover up any problems is also a big help!

Oops! I was typing while Whiska was posting!!!
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Old 05-08-2018, 04:47 AM   #4
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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.
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Old 05-08-2018, 04:54 AM   #5
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Quote:
Originally Posted by Whiskadoodle View Post
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.
I plan on doing both!
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Old 05-08-2018, 05:27 AM   #6
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I too use a 9” cast iron skillet. I’ve gotta reduce my amount of batter though. I always have a bit left over; I think the recipe’s for a 10” skillet.

I’ve used a springform pan before. It worked okay, but just seemed off. Maybe too deep.
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Old 05-08-2018, 09:33 AM   #7
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I've used both. The trick is to invert the cake out of the pan/skillet as soon as it comes out of the oven. If you're already doing that, I don't know why you're having a problem but the parchment paper idea is right on.
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Old 05-08-2018, 09:59 AM   #8
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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 ....
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Old 05-08-2018, 04:54 PM   #9
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Check out this thread: ISO the most beautiful pineapple upside down cake in the world

There are pics and suggestions there. I make mine in a nonstick straight sided skillet.
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Old 05-08-2018, 05:52 PM   #10
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Quote:
Originally Posted by jennyema View Post
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.
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