Pina colada upside-down cake

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  1. #1
    nikki70563's Avatar
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    anyone made this cake - how did you like it, and what did you make it in?

  2. #2
    nikki70563's Avatar
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    anyone????

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    almondfarm's Avatar
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    I have made it twice, it is wonderful. I followed the recipe except I used the canned pineapple rings instead of the fresh pineapple. I did make sure to use the DARK brown sugar, and every last crumb got eaten both times :-)

  4. #4
    stacywhitlow's Avatar
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    I made it in the Exec. skillet. I used light brown sugar & pineapple cake mix. It turned out fine.

  5. #5
    dymplz8's Avatar
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    I haven't made it yet, but I did eat it at my cluster meeting last month and it was delicious.

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    I've made it a few times using the pineapple rings and everyone LOVED it!!!

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    nikki70563's Avatar
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    do you think it can be done in microwave in fluted stone?

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    bsaxman's Avatar
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    Quote Quote by nikki70563
    do you think it can be done in microwave in fluted stone?
    I dont think anyone has tried this yet! i have posted this question on like 3 different threads and no one is responding to it! I think one of us is just going to have to experiment and post the results!

  9. #9
    Chefstover2's Avatar
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    Do you think this would be a good demo recipe? Or is the bake time too long?

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    almondfarm's Avatar
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    It would be a GREAT 2nd recipe to demo - I only demo the flipping out part for skillet cakes usually. But doesn' t use a lot of tools to make it so you would either want to do the potato demo with it or make another recipe with it.

  11. #11
    nikki70563's Avatar
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    Quote Quote by bsaxman
    I dont think anyone has tried this yet! i have posted this question on like 3 different threads and no one is responding to it! I think one of us is just going to have to experiment and post the results!
    Well I think I will try it sat for my spring/summer kickoff show if it doesn't come out right it won't be a big deal because it will be mostly family and may some customers from previous shows. How long would you think to cook it in microwave?

  12. #12
    bsaxman's Avatar
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    I have a brand-new microwave, and I do microwave cakes ALL THE TIME in my bundt stone, and I usually do it for 11 minutes. Any longer and it is too dry... but I'm not sure about this recipe, because it's a little more complex then my normal microwave cakes... PLEASE let me know how it turns out!!

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    nikki70563's Avatar
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    Quote Quote by bsaxman
    I have a brand-new microwave, and I do microwave cakes ALL THE TIME in my bundt stone, and I usually do it for 11 minutes. Any longer and it is too dry... but I'm not sure about this recipe, because it's a little more complex then my normal microwave cakes... PLEASE let me know how it turns out!!
    I will try it sat and post the results on sun. or mon.

  14. #14
    nikki70563's Avatar
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    Quote Quote by bsaxman
    I dont think anyone has tried this yet! i have posted this question on like 3 different threads and no one is responding to it! I think one of us is just going to have to experiment and post the results!
    I made it for my show that was on sat. don't have the pictures with me I'm at work will try to post tonight or later during the week and also post how I made it because I did it in the microwave - everyone said it was good.

  15. #15
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    I made it using fresh pineapple. We thought it was so yummy, but one side kinda collapsed. My husband said it was the best pineapple upside down cake he had ever had as he was shoveling it in. I need to give it a try again.

    Question - the pineapple was a bit tough, so when we went to cut it the cake was a mess. Any suggestions to make the pineapple more tender (thinner slices maybe), or what knife should I use. I have most of the knives.

  16. #16
    KellyTheChef's Avatar
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    If it's hard to cut through the pineapple, I would think the bread knife may work. Just keep using the sawing motion and not so much pressure...allow the blade to do the work! HTH

  17. #17
    Stephaniecafe's Avatar
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    Is this cake the bomb or what?! One of my hosts tried making it before I did! She used tidbits instead of rings so it was easy to cut through, and the flavor was so awesome! It is a keeper! But, I am a sucker for anything pina-colada flavored. MMMM.

  18. #18

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    Quote Quote by Chef Stephanie Petersen
    Is this cake the bomb or what?! One of my hosts tried making it before I did! She used tidbits instead of rings so it was easy to cut through, and the flavor was so awesome! It is a keeper! But, I am a sucker for anything pina-colada flavored. MMMM.
    At my show on Monday, I wondered if the tidbits wouldn't make it easier - but it just looks so darn pretty when you flip it out. the Oooohhhs and Aaahhhhs!

    But then, I was having a hard time getting the coconut to stick to the sides, so I just sprinkled it over the top, so that hid the prettiness anyway.

    It was wonderful though, I rarely eat at my shows, but I had to try a tiny piece of this...mmmmmmm! I keep thinking I need to make it for home - but it's so big......

  19. #19
    nikki70563's Avatar
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    Ok I need help on how to post the pictures??

  20. #20
    nikki70563's Avatar
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    Here is how I made it and when I figure out how to post pictures I will do it.

    Heat 1 stick of butter and 1 cup dark brown sugar in 8'' Saute Pan till disolved. Mix Duncan Hines yellow cake mix, 3 eggs, and 1 15 oz. can (brand Coco Lopez) Cream of Coconut, and 1 tsp rum extract in Batter Bowl. Next grease Fluted Stone and put five pineapple rings with cherries in each hole, then pour tepid mixture from saute pan and spoon cake batter on top and microwave 11 or more minutes (I did mine 10 minutes, then 2 minutes at a time for a total time of 16 minutes because middle was not cooked good enough) It looked dry but it wasn't. Then garnish with leftover pineapples and coconut flakes.

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