Delicious Speedy Upside Down Pineapple Cake

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Discussion Overview

This thread centers around personal experiences and opinions regarding the preparation of a Speedy Upside Down Pineapple Cake using the Deep Covered Baker (DCB). Participants share their thoughts on the recipe, variations they have tried, and their overall enjoyment of the cake.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses that the Speedy Upside Down Pineapple Cake is the best dessert made in the DCB, highlighting its deliciousness and moist texture.
  • Another participant shares their experience of modifying the recipe by using two medium cans of pineapple tidbits instead of the original size, finding it to be a better option.
  • Several users mention their plans to try the recipe for special occasions, such as birthdays, indicating its appeal for quick desserts.
  • Some participants discuss presentation options, debating whether to serve the cake in the DCB or transfer it to a plate, with opinions on how pineapple rings affect the visual appeal.
  • One participant shares their positive experience using fresh pineapple, stating it was the best version they had made, while others express interest in trying fresh pineapple as well.
  • Another participant notes the need for pineapple juice when using fresh pineapple in the recipe, indicating a consideration for ingredient adjustments.
  • Some participants express excitement about the recipe and their eagerness to try it, with mentions of the DCB's versatility in their cooking experiences.

Areas of Agreement / Disagreement

Views differ on the best type of pineapple to use, with some preferring tidbits and others advocating for fresh pineapple. There is no clear consensus on the ideal presentation method for the cake.

Contextual Notes

Participants share their personal experiences and modifications to the recipe, reflecting a range of cooking styles and preferences within the consultant community.

Who May Find This Useful

Consultants looking for quick dessert ideas or those interested in experimenting with variations of the Speedy Upside Down Pineapple Cake may find this discussion beneficial.

I made this last night and the cake didn't overflow - yeah!!! However, i let it sit in the pan for 10 minutes before i turned it over. When I did, the cake plopped out, but the brown sugar glaze and pineapple stayed in the DCB.

Ugh - any suggestions?
 
I made the recipe the other night at my show with the twist from above. During in the mixing of the cake, I added a can of first pressed coconut milk - it was thick milk. Mixed that with the reserved juice.

The sugar mixture on the bottom, I used the splenda brown sugar, need to go ahead and use about 3/4 of cup plus 1 stick of butter.

We baked it in the micro on a 70% power for 15 minutes. It didn't overflow during cooking. We left it in the micro during the rest of the demo and they just used a spoon to dip it out of the pot. They loved it!!!

I tasted a small bite of the cake after everyone had left, and I couldn't get over how moist it was even after having sat for so long to the end of the evening. YUM!!!
 
After reading all these posts I just had to take this recipe to an annual art teacher get together. Baked it that morning. Took it hot out of the oven and when dessert was started flipped it out on the bamboo tray. WoW! It was awesome and everyone loved it. There was only a small piece left and I think that was because noone wanted to be the last person to take it. I think it is my new favorite dessert!
 
how much pineapple juice did you use?
 
Whatever amount of water the cake mix calls for replace it w/pineapple juice. I actually had a little over the amount called for after draining all the pineapple.
 
Oh I can not wait to try this. I will adding it to my grocery list and making it Monday! Can't wait.
 
I just tried this tonight and it is delicious! I'm definitely making this at one of my upcoming shows. For realz....this cake was da bomb. Hahaha. OK...I can try as hard as I want at talking like a teen, but it doesn't make me any younger. It was worth a shot. (-;
 
Malinda Klein said:
I made this last night and the cake didn't overflow - yeah!!! However, i let it sit in the pan for 10 minutes before i turned it over. When I did, the cake plopped out, but the brown sugar glaze and pineapple stayed in the DCB.

Ugh - any suggestions?
Click to expand...

Did you sprinkle the sugar in the pan and then pour the butter over it? If so, maybe try mixing the butter and sugar before pouring into the pan.

If you did mix it first, is your stone seasoned? Maybe try greasing the stone first?
 
My cakes seem to overflow less/not at all if I use the whisk instead of an electric mixer, and make sure it is all mixed together.
 
Going to make this for a pot luck at work! Can't wait.....
 
Has anyone tried this variation of the Pineapple Upside down cake? How did it turn out?

VARIATION 1

1 stick butter, sliced into Tbsp
½ cup brown sugar
15oz can sliced pineapple

Maraschino cherries
Pineapple Supreme Cake Mix
15 oz can crushed pineapple


Put pats of butter and ½ cup brown sugar on the bottom of baker. Then add pineapple rings and place cherries in the holes. In a mixing bowl, mix a pineapple supreme cake mix and a can of crushed pineapple together, mixing well. Pour over the pineapple rings and cover. Microwave for 15 minutes. Let it cool completely and invert onto a platter.
 
If you were to bring this to a party... how would you transport it? Still in the DCB?
 
I would bake it right before i left for the party. It will stay nice and warm in the DCB for an hour.

My favorite twist on this cake is to use the juice in place of water and RUM to bring the liquid up to the amount listed in the recipe. Give it an excellent flavor.
 
  • Thread starter
  • #74
I flip it out onto the small bamboo platter
 
I flipped it onto the SA round platter and covered in press 'n seal wrap.
 
Wowzers! I made this cake, as listed in the first post on this thread, last night to try it out before making it at my show on Friday night. It is sooo tasty! You'd never really know that it came out of the microwave, although I did over bake it just slightly. Now I know for next time, though! So easy, so tasty! I like that this recipe will let me show my guests what else the DCB other than just dinner and casserole-type dishes.
 
Oh, and I turned my out almost immediately onto my rectangular bamboo platter (either medium or large... don't remember which size it is that I have!). No problems with sticking to the DCB.
 
Made this for a show this weekend. It was sooooo good. Booked a show because a customer wants the DCB now! THANK YOU!!! Turned it out on my dots oval platter and it came out beautifully
 

Frequently Asked Questions

What ingredients do I need to make Delicious Speedy Upside Down Pineapple Cake?

To make Delicious Speedy Upside Down Pineapple Cake, you will need the following ingredients: canned pineapple slices, brown sugar, butter, a box of yellow cake mix, eggs, and water. Optional ingredients include maraschino cherries for garnish and chopped nuts for added texture.

How long does it take to prepare and bake the cake?

The preparation time for the Delicious Speedy Upside Down Pineapple Cake is approximately 15 minutes, and the baking time is around 30 to 35 minutes. Overall, you can expect the entire process to take about an hour.

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple instead of canned pineapple. Just make sure to slice the fresh pineapple into rings and caramelize them in butter and brown sugar before adding them to the cake. This will enhance the flavor and texture of your cake.

What kitchen tools do I need to make this cake?

To make Delicious Speedy Upside Down Pineapple Cake, you will need a 9x13-inch baking dish, mixing bowls, a whisk or electric mixer, and a spatula. Optional tools include a pineapple slicer if you are using fresh pineapple.

How should I store the leftover cake?

Leftover Delicious Speedy Upside Down Pineapple Cake should be stored in an airtight container in the refrigerator. It can last for up to 3 to 4 days. For longer storage, you can freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.

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