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Best way to do Pineapple Upside Down Cake a day ahead?

I plan to take a pineapple upside down cake to dinner at a friends tomorrow. It seems like a way to make this a day ahead and keep it fresher, would be to use parchment in the bottom of the pan and leave it in the pan until just before departure, then flip it and peel off the parchment.

I'm sure someone else has tried this before. What were the results? Any other advice?

asked by Queen of Spoons about 3 years ago
5 answers 7343 views
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sdebrango

Suzanne is a trusted source on General Cooking.

added about 3 years ago

I have never tried it, make it all the time and because of the sticky bottom/top it could be tricky. Parchment paper would probably work, but if any seeps under the parchment it will stick and you could have a problem dislodging it. I have made the cake a day ahead, inverted onto serving dish and wrapped really well in plastic and refrigerated. it was fine the next day. I like it slightly warm so usually try to make it a few hours before serving but if thats not an option for you give it a try with the parchment maybe you could warm in the oven on low for a few minutes and then invert just to make sure the sticky goodness comes out with the cake and doesn't remain in the pan.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

sdb's advice is very good. Definitely do line the bottom of the pan with parchment, and it's a good idea to butter the sides as well. This is seriously sticky stuff. Also definitely de-pan it after a waiting period of probably 20 minutes. If you don't, well, it won't be pretty. And definitely do double-wrap it in good plastic wrap, not the wimpy grocery store stuff. Worth a trip to Costco. Bring it to room temp for a good 2 or 3 hours before you plan to serve it. You'll be the star!

Face_hat_underpainting_1
added about 3 years ago

Given the advice, I just changed the schedule around and made it today. Big hit & disappeared in no time. First time to make it, but definitely not the last. I added a shot of dark rum to the brown sugar bottom/topping which really came out nicely.

Pineapple_upside_down

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

Gorgeous, and love the rum idea.

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sdebrango

Suzanne is a trusted source on General Cooking.

added about 3 years ago

Beautiful and I also love the rum with the brown sugar. Congrats!