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PIneapple Upside Down Cake Assistance Requested

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gregg407 Dec 2, 2012 05:31 AM

So, I just pulled a PUDC out of the oven. I waited 10 minutes and flipped it over. Most of the brown sugar mixture stayed in the pan. Aside from that, the cake looked nice. What you would generally expect. Does anyone have any suggestions as to what I may have done incorrectly?

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  1. coll RE: gregg407 Dec 2, 2012 06:15 AM

    Did you grease the pan generously?

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      magiesmom RE: gregg407 Dec 2, 2012 06:43 AM

      It is really hard to say what went wrong if you don't say how you made it!
      I make mine in a cast iron skillet and start by making caramel with a lot of butter and it always pops right out. In my recipe greasing the pan doesn't come into it at all.

      7 Replies
      1. re: magiesmom
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        gregg407 RE: magiesmom Dec 2, 2012 08:34 AM

        Okay. I am using Baker's Secret pans. 9 inch. It is a very non-stick surface. I used some corn oil spread around with a pastry bush. It just sort of beaded up. It didn't bother me though, since in the brown sugar mixture, I used a half stick of butter (and one cup of brown sugar).

        Maybe more butter, like a whole stick?

        Again, cake popped out fine when over turned onto plate, and tastes fine. It is just that most of the brown sugar mixture stayed in the bottom of the pan and I scooped it out and spread it back onto the cake, making the cake no longer look very good...

        1. re: gregg407
          hotoynoodle RE: gregg407 Dec 2, 2012 09:09 AM

          i've never heard of greasing a bake pan with corn oil. as you noticed, "it beaded up", meaning it did not coat your pan.

          we don't have your recipe either. are you meaning to say you started with plain brown sugar in the pan, and then baked like that? i've always started with melted brown sugar and butter for upside down cakes.

          1. re: hotoynoodle
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            pine time RE: hotoynoodle Dec 2, 2012 11:00 AM

            +1 on melted butter and brown sugar. However, I only ever use my cast iron for PUDC, so not sure if there's a different method for Baker's Secret pan. I'd wonder, if you used corn oil and unmelted brown sugar, if the composition of the pan/heat didn't allow for caramelization of the topping.

            1. re: pine time
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              gregg407 RE: pine time Dec 3, 2012 09:54 AM

              Yes, I melted the butter (1/2 stick) in a bowl in the microwave oven. I then added 1 cup of brown sugar. Mixed it well. Put it into the pan and then spread it around with the back of a spoon. Then added pineapple rounds and cherries. Then poured in the cake batter. Baked about 30 minutes until inserted knife came out clean.

              I took out and let cool for just about 10 minutes. I then flipped over onto a plate. Someone here in my office said maybe it cooled to long before I flipped it?

              1. re: gregg407
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                gregg407 RE: gregg407 Dec 3, 2012 09:59 AM

                Oh, one thing that I did not mention, and I have no idea if it is relevant or not, but I did not dry the pineapple and the cherries. I basically took them out of the can, let them drip a bit and put them in. I only mention this because another recipe that I read said to make sure that the pinapple and the cherries were dry--to blot them with paper towel. I definately did not do that.

                1. re: gregg407
                  hotoynoodle RE: gregg407 Dec 3, 2012 10:31 AM

                  was the sugar actually melted, or just mixed? it needs to be melted.

                  drying the fruit would help since they are in a sugar/water mix and you are adding more moisture.

                  and yes, parchment is a great help. ;)

                  1. re: hotoynoodle
                    shanagain RE: hotoynoodle Dec 3, 2012 01:12 PM

                    My recipe calls for just melting the butter then sprinkling it with brown sugar evenly, and I've never had a less than amazing PUDC.

                    Something is scratching at the back of my mind, though... I've never had any kind of caramel or brown sugar "topping" on my cakes, it essentially cooks into the cake. Maybe a temperature issue? It seems that the butter & brown sugar didn't break down the way that it does when I make it.

        2. letsindulge RE: gregg407 Dec 3, 2012 10:24 AM

          I use parchment paper.

          1 Reply
          1. re: letsindulge
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            gregg407 RE: letsindulge Dec 4, 2012 09:31 AM

            Thanks to all who responded. I will change a few things and perhaps write back the with the results.

            Again, thanks to all...

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