Pineapple upside down cake question
 

My DH loves pineapple upside down cake so I make it frequently. How do you prevent the pineapple from sticking to the pan?

Here is the method I use so you can tell me if there is a better way to keep the topping intact.

First, I spray the 9" round pan with Pam, then I melt butter in the pan. Next, I add brown sugar over the butter and arrange the pineapple tidbits in the pan. Last, I put the cake mix over the topping. When the cake is baked, I cool the pan for 10 minutes and invert it onto a plate.

Any tips to prevent the pineapple from sticking?

My daughter-in-law made me one last week. It wasn't turned upside down. she baked it all right side up. If it was any better I couldn't stand it. Delicious.

I only use melted butter in the bottom of the pan. Maybe the combination of the spray and butter are causing the sticking. Also, do not let it cool too much as it comes out better if the butter/sugar combination is still slightly syrupy? Is that a word??

I only cool it for a few minutes. I think 10 is too long..

I bake mine in a 12" non-stick oven safe skillet. Perfect every time!

Try using crushed pineapple as every piece gets their share of the pineapple . I also bake mine in an old cast iron skillet. Yummy ! Hugs

Love my cast iron skillet for this. I know if you have treated pans or cookware you should never use a spray - it ruines them. 10 min is too long to wait to turn it out it needs to be hot.

I turn mine as soon as it's out of the oven, but leave the pan over the cake for several minutes after turning.

melted butter brown sugar and pineapple on the bottom...add cake mix. I flip it ASAP. Just made one Monday and it popped right out

I use a well seasoned cast iron skillet and only use butter in the bottom of the pan and it works great.

I bake mine in an iron skillet and have never used anything else. I wipe the sides with butter and of course the melted butter is in the bottom. I use the pineapple rings always have. I let it cool in the pan for about 5-7 minutes then turn it upside down on a plate or small pizza pan. My husband doesn't care if any of it sticks. He says it's like licking the bowl. One extra step I do is in between the rings is add chunk pineapple and maybe some extra maraschino cherries. Have also used strawberries! Aw geez I'm getting in the mood to make one. he'll be pleasantly surprised.

I don't know but you guys are making my mouth water!!!!!!!! Can't remember the last time I had this.

I don't know but you guys are making my mouth water!!!!!!!! Can't remember the last time I had this.

I only use butter on the bottom, no spray with no problems. Also, I'm not sure how the lady did a pineapple upside down cake with the pineapple on the top.....are you sure the cake wasn't turned over when you got it?
I also use crushed pineapple and put some candied cherry halves on the pineapple/brown sugar bottom (topping) too.

Melt butter and brown sugar in the pan before putting in the pineapples.
 

Pineapple Upside down cake is my son's favorite cake, I make it when we go camping a lot. I turn the cake upside down within a minute of removing it from the oven and never have any problem with pineapples sticking to the pan. I usually have to scoop up a small amount of brown sugar left in the pan. I don't use any special pan, glass 9x11 pan.

It's ironic that this topic comes up today because this is also my baby son's (ok so he turned 41 this wk. but he's still my baby) fav. dish he wants from me. If I had remembered this I would have made one for his b-day. So since he's bringing his family out for opening day of fishing season this wk. end, I plan to make him his fav. pineapple upside down cake. I like the suggestion of using crushed pineapple.

Good tips! I've never made a pineapple upside down cake before, and was just thinking yesterday that I'd like to try one, so this thread came along at the right time for me. :)

I don't use parchment paper. I use a well-seasoned cast iron skillet and turn the cake out as soon as I take it from the oven.

It was always one of my favorite cakes - never made one because my children don't like pineapple. If I hadn't given birth to them I would swear we weren't related. My dad always teased me, I was about 5, they bought one from the local bakery and I got to carry it in the house, and tripped it fell, stayed in the box but I was devastated! He laughed and said, so instead of being upside down, it's now right side up. So from that time on my dad called it Pineapple Right-Side-Up cakes. Yum - I wonder where I can get a piece of one.

My Husband's favorite cake. Our Daughter usually makes him one for his birthday.It has been years since I made him one. Not my favorite, I do like the idea of using crushed pineapple. I need to tell her about that.

I have never had mine stick. I use the pineapple rings with a maraschino cherry in the middle of each but that should not matter. More butter in the pan? Yum!! Maybe invert after just 5 minutes. Interesting quandary.

I use crushed pineapple too. That way you don't get cheated out of a bite without pineapple. I have also made individual ones in muffin pans.

There are so many wonderful ideas here, thank you all for the help. :thumbup:

I am confident that my next pineapple upside down cake will be better than the last. Of course, the 2 cakes I made on Sunday are already gone. How do 4 people eat 2 cakes in 3 days? :D

I can't wait to try your suggestions, thanks again.

Elise

If you think the cake might stick in pan, try turning over and while warm place a moist towel on the pan. It works for me.

Maybe when you melt the butter in the pan it mixes with the Pam. Try melting butter separately (microwave) and then pour it into the sprayed pan?

But, what do I know. I don't really like it and have never made one! But you guys are really making me hungry!

I drain the pineapple juice and use it for the liquid in the cake mix (plus water to make it the right amount.)

I also use the cast iron pan to make mine. I also add pecan or walnuts to the pineapple and brown sugar. I turn it as soon as I can handle the hot pan and it works great. I like the idea of using the baking paper. Good idea.

i dont use the pam just the butter and turn it over as soon as you can while it is still hot .. mine has never stuck.. that is all i can think of.. they are yummy....

Let it sit upside down until cool. The sugar needs to drain down.

Don't use Pam. just the melted butter.

Don't use Pam... just use melted butter.