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For my lunch with ham, I think I'd like to do a pineapple upside downcake. I usually only make it with apricot or peach or rhubard and use a nicer buttercake. But my crowd tomorrow will love pineapple. I've only made it in a round pan or skillet. I hate to do a bunch of them. I suppose I can get chunks of pineapple instead of rings and put anytype of yellow cake on top? or what do you suggest for about 25? really may be more like 28.

asked by nutcakes almost 6 years ago
5 answers 929 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Ah, too bad not so many people around at this hour. I am now thinking I will buy whatever canned fruit is cheapest at the 99cent store. Or mix them up might be fun. The recipes I'm seeing are using just brown sugar. I make a caramel usually, but I won't go through the trouble perhaps. This isn't that type of crowd.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Now I am debating using fresh pears, or cranberries (I have frozen ones) or both? and thinking I will make a large and a small in springform pans wrapped in foil. See what happens to my brain when I don't plan ahead?

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 6 years ago

How about pineapple-upside down cupcakes? They're cute! http://thepioneerwoman...

Looks like that recipe is for jumbo cupcakes. But if you don't have the big pans, use regular sized muffin pans. You'll prob have to double the recipe, at least to get enough for your party.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

Not planning ahead and the lunch is tomorrow? Are you kidding? You're thinking about it on a different calendar date. That's planning way in advance, in my book. Not planning ahead for me means not thinking about it until after breakfast tomorrow . . . . . . A fresh pear cake, with a bit of ginger in it tossed in the brown sugar, would be really nice, and a bit different. That gets my vote. ;o)

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added almost 6 years ago

I like this recipe because it has a better (i.e., thinner) ratio of cake to pineapple. :D

1960s Pineapple Upside-Down Cake

Preheat oven to 350 degrees and place one rack one slot below its halfway point and second rack one slot above the halfway point.

Microwave 2 sticks of unsalted butter in a very large mixing bowl. Divide the melted butter proportionately between a half-sheet pan (13"x18") and a quarter-sheet pan (13"x9"). Sprinkle with enough dark brown sugar to make a 1/4" layer.

Drain the juice from two cans of pineapple rings into a large liquid measuring cup.

Arrange pineapple rings on top of brown sugar. If desired, decorate with halved maraschino cherries, cut-side up, in corners and centers of pineapple.

In mixing bowl used to melt butter, beat 4 eggs and 1/3 cup oil. Add enough water to the reserved pineapple juice to bring it up to 2 1/2 cups liquid; stir liquid into the egg/oil mixture. Add the contents of 2 boxes of Duncan Hines Yellow Cake mix. Beat 100 strokes with wire whip or for 2 minutes with a hand mixer at medium speed. Spoon batter proportionately over pineapple rings in pans and spread evenly.

Place one pan on each oven rack and bake for 20 minutes; rotate pans. Check smaller pan for doneness (cake springs back when lightly pressed in center) after 30 minutes, 40 minutes for larger pan.

Allow to cool briefly, about 5 minutes, and invert cake onto the bottom of a same-size pan. Cool 15 minutes before cutting and serving with a dollop of whipped cream.