Pineapple Upside Down Cake

The recipe above is for a denser version similar to what you would find in a do-over by the "Cake Doctor". Just follow the recipe on the box. I substitute pineapple juice (always enough in the can) for the water. Always great.

Forget about the cast iron skillet. Just use 2 9" cake pans or one 13" x 9" retangular pan. Just remember that if you use the cake pan version, you need to cut the topping recipe in half.

If you are out of brown sugar, you can substitute the following.
1 cup granulated sugar, and 1 1/2 tablespoons of molasses
1 cup granulated sugar plus 1 1/2 tablespoons molasses.

Not really. The idea above may have the proportions right, but the end result just won't work; the sugar hydroscopic (I think that is right) so it will melt into the molasses. Also, when you buy the brown sugar, buy the dark version; more molassess and gives a much better result.

It works fine in a 13x9. Also use the juice with water to equal one cup. Bake about 50 minutes. Flip it over onto the cover when done.

Dark has more molasses and gives a much better result. Actually, when it comes to brown sugar, I almost never use light.

I would recommend that you purchase a small oven thermometer. Use it to determine the oven temperature instead of the stove setting. Also,iyouryour

Also, after your bread turns light brown, place a "tent" of foil over the top of it and that will slow the browning process and will help it to cook evenly.

This may help if you don't already do this: be sure your batter is sufficiently spread into each corner where the thickness is the same as the center. I know my own tendency is to pour the batter in the middle of a rectangular pan, and spread out toward the corners, and it's easy for my center to be thicker and corners to get less batter.
I also don't spread quite as much brown sugar near the corners. When it melts it will fill in automatically. But starting off with less will help the corners to not get overdone due to high temperatures with the added brown sugar.

You could invest in a thermometer and mentioned OR just start checking the cake and bread about 10 minutes early. My over is electric and even though my thermometer reads 350 degrees, almost everything has to come out early. So, if the recipe calls for 35 minutes, start checking at 25.

You could invest in a thermometer as mentioned OR just start checking the cake and bread about 10 minutes early. My oven is electric and even though my thermometer reads 350 degrees, almost everything has to come out early. So, if the recipe calls for 35 minutes, start checking at 25.

I made this with a couple of changes - similar to others: I substituted a DH Golden Butter cake mix (what I had on hand), 1 can crushed pineapple in natural juice for slices (drain and reserved) and used reserve juice plus water to equal 1 cup.
I also used 1 cup chopped pecans (since they don't provide the amount but include in the instructions).
Using this method and recipe, the density was much lighter than past recipes I've used. I used a Le Creuset enameled cast iron skillet and it worked beautifully. I recommend checking doneness at 55 minutes since it tends to continue to cook when you remove it from the oven. I let mine sit 5 minutes, and ran a small knife spatula along the sides before inverting - it let go immediately. 5 minutes allows it to "settle" down a bit, but it is still warm on bottom and won't risk sticking (cooling it may encourage the later, but I haven't tried it).
I gave it 5 stars!