Urgent Pineapple Upside Down Cake Question
So it's Mother's Day and my mom requested a pineapple upside down cake, which is her favorite. I found a great recipe and the cake is in the oven now. The only problem is that the directions don't specify how long I should wait until I unmold the cake onto a plate. I don't want it to drip all over the place or break apart. Is this one of those cakes that can benefit from a quick unmolding, or should I wait an hour or so?
Thanks in advance!
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8 Comments:
pretty sure it needs to cool for a good bit. my grandmother has always made these; i dont bake, but i thinkyou gotta wait!
emilytaylor at 7:28PM on 05/10/09
I used to watch my mother make it and she would wait about 10 min before flipping it out and serve it warm with whipped cream of course.
pjracz10 at 7:41PM on 05/10/09
I only wait 10-20 minutes before flipping it out so the sauce on the bottom is still good and runny. Otherwise the sugar can start to stick and you risk getting the cake or the pineapple pieces sticking on the bottom. I have left it in the pan til completely cool, and served it slice by slice, flipping it as I serve it, but for presentation of the whole cake flip it out soon after baking.
sadiepix at 7:51PM on 05/10/09
I make these all the time and 10 minutes is my tried and true time to wait to invert it after pulling it out of the oven. And they ALWAYS taste better when you make them in a cast iron skillet, like I learned from my grandmom. Hope you & your mom have a great Mother's Day!
gourmetgal at 8:15PM on 05/10/09
gourmetgal I have a question please - does baking in the cast iron skillet darken the bottom of the cake? I have a abundance of mango's right now and make mango upside cake a few times now for my coffee shop. I do find that the mango darken (if that's the right word)(also from the brown sugar bottom mixture) but I find the cake part tends to look a bit white. Would using the skillet make a difference?
I still have quite a few mango's and a couple of cast iron skillets?
thanks
rockhollow at 9:41PM on 05/10/09
mmm mango upside down cake.... that sounds good.....
pineapple is nothing to sneeze at either.
pooch at 10:07PM on 05/10/09
@rockhollow--the cast iron skillet is better at carmelizing the sugars than a regular pan (the worst is glass!). I learned to make pineapple upside down cake that way from my grandmother and have had several little old lady neighbors who made it that same way and swear by it. It has just always worked best for me. I think mango upside down cake would be great in a cast iron skillet--darkened or not. I have also made peach upside down cake--yum!
gourmetgal at 3:02AM on 05/11/09
Thank you for the reply, I am going to try it tomorrow morning. Do I wait for 10 minutes after I take it out of the oven to flip? I think it's going to be nice. I like the idea of serving it in wedges instead of squares, in fact maybe I should leave it whole and just slice as customers ask for a piece. The mango upside down cake is going well - I love to have something different to offer. Also great tip about the glass - I almost used one today put then changed my mind - lucky!
thank you again
Denise
rockhollow at 8:56PM on 05/11/09