I need some tips for a moist pineapple upside-down cake. The one I made was so dense and and a bit dried out.

Question

The cake mix was made from scratch and cooked in an iron skillet. Please help! If I can't get this thing right, I might have to get a little help from my friend, Duncan Hines. . . .

Answer 1

Why not use a glass 13x19 or other dish? Also, suggest you add to the batter a packet of instant vanilla (or pineapple) pudding (no liquid); or sour cream or buttermilk. Don't overbeat. The skillet,even though great for cooking cornbread, etc --- takes a bit longer to cook and thus dries out the cake. And, hey, don't worry --- Duncan Hines is just a basis for a good cake ==if you need to, use it! and make it your own recipe by adding some other things to the cake.

By the way, the most yummy pineapple cake is the "Pig Lickin'" Cake -- try it - search on google and you will see several versions - if you don't, just email me and I will gladly send it to you.

Answer 2

Pineapple Upside-Down Cake

Ingredients
For the topping:
1/2 stick (1/4 c.) unsalted butter, melted
2/3 c. firmly packed light brown sugar
3 c. 1-inch chunks fresh pineapple (about 1 pineapple)

For the cake:
1 1/2 c. all-purpose flour
1 1/2 tsps. double-acting baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 stick (1/2 c.) unsalted butter, softened
2/3 c. granulated sugar
2 large eggs
1 tsp. vanilla
3/4 c. milk
whipped cream or vanilla ice cream as an accompaniment


Instructions
To make the topping:
In a small bowl, stir together well the butter and the brown sugar and spread the mixture evenly in a well buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.

To make the cake:
Preheat the oven to 350 degrees. Into a bowl sift together the flour, baking powder, salt, and cinnamon. In another bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45-55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or ice cream.

Answer 3

What I do for Peach cake, pineapple cake , strawberry cake. I take a cake mix put into bowl , then I take a can of peaches etc, 15 -16 oz, then drain the juice into a glass add your eggs mixing it together. (3 eggs) take the juice mixture and use it for the water instead makes just over 1 cup. , , mix with cake mix untill smooth . Then take a few pieces of peaches etc and with you fingers mash them a little put about i/3 cup or so into mixture. then pour into bundi or cake pans or iron skillet. Then take the rest of peaches etc and add to top of mix. While it is cooking they will sink down to the bottom. Cook on 350 from 40 -50 min. Makes them real moist. . Try thr peach type really good. Let sit in pan then turn over after cooled on plate. When you take the pan of you will have a pretty glow and there are you peaches etc. I made theis up everyone love this. I use a yellow mix but white ok, Good luck Pem

Answer 4

I suggest using a little more liquid, but I think using a mix such as, from Duncan Hines would be best. But try again with your recipe, using a little more liquid. I think that will solve the problem. Some of the liquid could be, the juice from the can of pineapple. Also cut down on the baking time some, depending how old and in what condition your oven is. Be sure to set it to the correct temp, too!

Answer 5

Hello sweety, I am Sassy V,
I love to do things simple and easy. I have suggestion that I use. I use just regular ole, yellow cake mix, add a pinch of cinn., but to keep it moist i use applesauce along with the oil. I divide whatever amount is needed, in half. So if its a 1/2 cup oil ion directions, I use 1/4 cup oil, and 1/4 applesause. I also use real butter at the bottom of my pan, margarine contains water, so that evaporates too fast I feel to help make rich carmel for the pineapple. I have no clue if this helps you or not, but enjoy cooking. I love to see things made by others, especially when everyone chips in as family or friends.
Pass the love of cooking on sweety.
Sassy V

Answer 6

lol Betty Crocker cook book has an excellent recipe for pineapple upside down cake. And it doesn't require a cast iron skillet...just a regular old rectangle casserole dish. It is all from scratch (of course) and I follow the ingredients exactly every time I make it...it is never dry or dense. I do, however, double the "brown sugar" recipe. In other words I just make double of the brown sugar, water and butter combo to make it a little more syruppy. If you dont have a Betty Crocker Cook Book...get one! It rocks and is totally underrated.

Answer 7

My mom's pinapple upside-down cake is a county wide favorite! She uses a boxed yellow cake mix with extra butter ( the extra butter type is the key ) & ALWAYS uses her cast iron skillet. She uses the pinapple juice for half of the amount of liquid ( for example, if it calls for 1 cup water, she uses 1/2 cup water & 1/2 cup pinapple juice) Everytime there is a covered dish dinner @ church, she is asked to make this for her dish - It's wonderful......Of course, you never, never never wash a cast iron skillet with soap - just rinse under hot water & whatever you do, make sure the skillet is never put into the dishwasher. The skillet must be "seasoned" as well - Her's was a wedding gift 44 years ago!

Answer 8

Well, that's part of your problem right there, you should bake it in the oven. And for exta flavor, I use the pinapple juice instead of water. Then they say to always add 1 more egg than the recipe calls for. I'm not sure what that really does, supposed to make it more moist, I think. You can go to Betty Crocker.com, and get a better pinapple upside down cake recipe. Betty Crocker, has been around forever, and all us country girls who gotta feed country men can't be wrong!

Answer 9

PINEAPPLE the different way up CAKE 2/3 cup butter 3/4 cup brown sugar place the butter and brown sugar in a frying pan and soften till it boils or bubbles. A forged iron pan works properly via fact it relatively is heavy and could be much less in all probability to scorch. a million can pineapple slices maraschino cherries (adequate to fill centers of pineapples) place pineapples interior the butter and sugar combination. placed cherries interior the middle of the pineapple. decrease the slices of pineapple into halves and line the aspects of the frying pan with them (status up on area). practice a field of yellow cake combination following the guidelines on the field to combination the batter (do no longer bake in a separate pan; follow training under). Pour the batter over the pineapple and cherries. Bake at 350°F stages. whilst the cake is accomplished, loosen the perimeters with a butter knife. get rid of from warmth and allow to sit down down 5 minutes, then turn it the different way up on a serving dish. non-obligatory: extremely of utilising a cake combination, you are able to practice the batter from scratch utilising the recipe under, or any recipe for yellow cake. Scratch Cake: a million cup flour a million teaspoon baking powder a million/2 teaspoon salt 2 eggs 2/3 cup sugar a million/4 cup milk integrate factors and beat a million minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above

Answer 10

When you're baking a cake, other than the ingredients, make sure that you're using the proper technique. Overbeating the cake, and having the oven temp too high can also cause it to dry out. For future reference, chocolate cakes will be dryer than yellow, usually.

What makes cakes moist is the veg oil, butter...not eggs. Also, you can add a little sour cream or applesauce, DEPENDING on what type of cake you're making, as you don't want these flavors to clash with the cake. Milk works as well - sub it for water. I use soy milk when I bake my cakes - cake so moist it sticks to your fork!