Pineapple Upside Down Cake Question

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Discussion Overview

This thread explores the use of crushed pineapple in making Pineapple Upside Down Cake, with participants sharing their experiences and thoughts on the topic. Several users discuss the practicality and taste of using crushed pineapple instead of traditional rings, while others touch on related baking experiences and preferences.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant asks if crushed pineapple can be used instead of rings in the Pineapple Upside Down Cake recipe.
  • Another participant expresses that using crushed pineapple would work and notes that while it may not look the same, the taste would remain unchanged.
  • Several users mention that crushed pineapple is easier to cut and incorporate into the cake.
  • One participant shares their experience of using whatever type of canned pineapple they have on hand, including the juice in the batter.
  • Another participant notes that they prefer using crushed pineapple for ease of serving and cutting.
  • One participant recounts a baking mishap with the cake but still enjoyed the taste, indicating a preference for crushed pineapple due to ease of cutting.
  • Some participants share personal stories related to baking the cake for family occasions, expressing enjoyment and willingness to try crushed pineapple in the future.

Areas of Agreement / Disagreement

There appears to be a general agreement among participants that using crushed pineapple is a viable option for the cake, with many expressing positive experiences related to its use. However, there are no explicit disagreements noted in the thread.

Contextual Notes

Participants share a variety of personal experiences with baking Pineapple Upside Down Cake, highlighting individual preferences and adaptations to the recipe. The discussion reflects a casual exchange of ideas rather than formal guidance.

Who May Find This Useful

Consultants and community members interested in alternative baking methods or those looking to share experiences related to Pineapple Upside Down Cake may find this discussion relevant.

AJPratt
AJPratt
Silver Member
Messages
6,674
Can I make the Pineapple Upside Down Cake (the recipe in the skillet) with crushed pineapple instead of the rings? I have two cans of crushed pineapple I need to use soon and I can't see buying the rings. Has anyone tried this? Thoughts?
 
My thoughts would be "why not"?

It won't look the same...but the taste would be the same!! As long as the size of the cans are the same, it would work!
 
Use it! It's easier to cut with crushed instead of rings. :D
 
I agree and it will be yummy with the nuts!!
 
I haven't done the PC recipe yet, but when I make my pineapple upside down cake I use whatever kind of canned pineapple I have on hand. I use the juice from the can as part of my liquid in the cake. Drain into measuring cup then fill to the mark with water.
 
I only make any pineapple upside down with crushed pineapple. SO much easier to cut. You can always still but the cherries on the top, and more of them.
 
Ann F said:
I haven't done the PC recipe yet, but when I make my pineapple upside down cake I use whatever kind of canned pineapple I have on hand. I use the juice from the can as part of my liquid in the cake. Drain into measuring cup then fill to the mark with water.
Click to expand...

Same thing here!:thumbup: (except I have done the PC recipe too - and I LOVE the Pina Colada one! Yum!)
 
  • Thread starter
  • #8
Thanks, everyone!!
 
can you do the pineapple upside down cake in the 10 in skillet?
 
The pina colada upside down cake from F/W 08 Season's Best wouldn't fit in a 10 in pan. Plus the 10" has sloped sides. The 12" sides are straighter.

I totally messed up this cake last night when I inverted it onto the platter! I will never make this at a show! It still tastes good, of course. But it's not sitting pretty.

I think I'd prefer crushed. I used fresh pineapple and it was hard to cut through the rings while eating the cake.
 
the 10 in has straight sides but good to know that it wont work.
 
aaah, I have the 10" open stock saute pan, not the one from the 7-piece set with straight sides.
That might work, but the 12" was pretty full!
 
  • Thread starter
  • #13
Pineapple Upside-Down Cake (from the use & care)

Ingredients:
1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
5 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping


Directions:
Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.
Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.
Yield: 12 servings

Nutrients per serving: Calories 470, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 62 g, Protein 4 g, Sodium 350 mg, Fiber 2 g
 
Pineapple Upside-Down Cake (from the use & care)
Click to expand...

What product is that use & care is that from?
Is it the same as the recipe from the latest Season's Best? (F/W 2008)


-edit: no it's not, the SB doesn't mention nuts.
 
I loved making this cake in my 12" skillet!! It took two of use to put it onto the platter and then I used the lift & serve to move it to the center of the platter and EVERYONE loved it!! So easy and so fun!! I loved telling people that I made it in a cookware piece!!
 
  • Thread starter
  • #16
kspry said:
What product is that use & care is that from?
Is it the same as the recipe from the latest Season's Best? (F/W 2008)


-edit: no it's not, the SB doesn't mention nuts.
Click to expand...


I think its from the skillet U&C. I'm not sure though. I usually don't make it with the nuts. There are some fussy people in my family. LOL
 
  • Thread starter
  • #17
Well, I made it and it turned out great! I think I may make it like that from now on.
 
Glad to hear that! How are you and Mary doing?
 
I just made this for my dad's birthday - it's his favorite. I'll have to try it with the crushed pineapple sometime, but he might not like that - he's so traditional!! ;)
 
AJPratt said:
Well, I made it and it turned out great! I think I may make it like that from now on.
Click to expand...


I will have mine with Vanilla Ice cream--Be there in an hour-
 
  • Thread starter
  • #21
Thanks! We are good. She is up to a whopping 6 pounds, 2 ounces!!
 
  • Thread starter
  • #22
cathyskitchen said:
I just made this for my dad's birthday - it's his favorite. I'll have to try it with the crushed pineapple sometime, but he might not like that - he's so traditional!! ;)
Click to expand...

They are right, too... Its so much easier to cut!

MORFIA said:
I will have mine with Vanilla Ice cream--Be there in an hour-
Click to expand...

I don't think you're that far away! LOL
 
Glad to hear that! Are you getting your strength back OK? DH helping out so you can keep up on your rest? (Yeah..I know...it's an impossible task with a newborn, but you KWIM!)
 
AJPratt said:
They are right, too... Its so much easier to cut!



I don't think you're that far away! LOL
Click to expand...

but my car battery is DEAD--:( AND I WANT DESSERT SOOOOOOO BAD--


LOL----

wii fit and i will be glad i didnt in the am--I will come down when school starts and see you and Jen one day---I will take you both to Lunch---and the kiddies-
 
  • Thread starter
  • #25
KellyTheChef said:
Glad to hear that! Are you getting your strength back OK? DH helping out so you can keep up on your rest? (Yeah..I know...it's an impossible task with a newborn, but you KWIM!)
Click to expand...


I am feeling better. Dave has been pretty helpful. Sometimes I still feel the discomfort from my liver. I started to go nuts at home, and I went into the coffee house for a couple of days, just for a couple of hours. Its good to be out--really good. I know its only been three weeks, but I'm not doing anything strenuous and I am able to rest now knowing things are OK at the store. Plus, I have to get it back on track: when the cat is away...
 
  • Thread starter
  • #26
MORFIA said:
wii fit and i will be glad i didnt in the am--I will come down when school starts and see you and Jen one day---I will take you both to Lunch---and the kiddies-
Click to expand...

That would be great. I do have to email Jen. Its been a while.
 
AJPratt said:
That would be great. I do have to email Jen. Its been a while.
Click to expand...
3 boys is a BIG deal--and it will always be--But they are so worth it-Mine are 12-11 and 8--and my dog is 18--still a lot of work its just different--
more self esteem and coaching now--good choices--ignoring bullies-etc--
 
  • Thread starter
  • #28
I can't imagine 3!! One is quite enough for me!
 
and now she stays where you put her, doesn't put empty milk cartons back in fridge, or forget to put her crayons in the box before she leaves them on the leather seat of your new car (they still remember my crying jag on that one)but, she can't yet tell you she loves you, give you hugs without asking, reach for your hand in public.... the best is yet to come!!!Enjoy her!!!
 
my 12 year old put 18 organic eggs in the freezer last week---LOL--The best part he wanted to still cook them--
 

Frequently Asked Questions

What is the best way to prepare the pineapple for a Pineapple Upside Down Cake?

To prepare the pineapple, you can use fresh pineapple or canned pineapple slices. If using fresh pineapple, peel and core it, then slice it into rings. If using canned pineapple, drain the slices well to remove excess juice. This helps prevent the cake from becoming soggy.

Can I use a different type of fruit for a Pineapple Upside Down Cake?

Yes, you can substitute pineapple with other fruits such as peaches, cherries, or apples. Just ensure that the fruit is well-drained if using canned varieties, and adjust the cooking time if necessary, as different fruits may require different baking times.

How do I prevent the cake from sticking to the pan?

To prevent sticking, make sure to thoroughly grease the cake pan with butter or non-stick cooking spray. Additionally, you can sprinkle a layer of brown sugar on the bottom of the pan before adding the fruit, which helps create a caramelized layer that releases easily when inverted.

What is the ideal baking time and temperature for Pineapple Upside Down Cake?

The ideal baking temperature for Pineapple Upside Down Cake is typically 350°F (175°C). The cake usually takes about 30 to 40 minutes to bake, but it's essential to check for doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.

Can I make Pineapple Upside Down Cake ahead of time?

Yes, you can make Pineapple Upside Down Cake ahead of time. Allow the cake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored at room temperature for up to two days or in the refrigerator for up to a week. Just be sure to reheat it gently before serving for the best texture.

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