Comments on: pineapple upside-down cake http://smittenkitchen.com/2007/05/the-sunny-day-yawn/ Sat, 21 Nov 2009 04:52:52 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Lilah http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-330255 Lilah Fri, 06 Nov 2009 20:27:19 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-330255 My boyfriend's birthday is coming up and I want to make this cake but I want it to be vegan. Does anyone think this wouldn't come out as well if I used egg replacer instead of eggs (and earth balance instead of butter)??? My boyfriend’s birthday is coming up and I want to make this cake but I want it to be vegan. Does anyone think this wouldn’t come out as well if I used egg replacer instead of eggs (and earth balance instead of butter)???

]]> By: emily http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-323827 emily Mon, 05 Oct 2009 05:06:38 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-323827 the cake was delicious... but i had a bit of a stomach ache afterwards. so, probably best not to double the butter. the cake was delicious… but i had a bit of a stomach ache afterwards. so, probably best not to double the butter.

]]> By: emily http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-323599 emily Sat, 03 Oct 2009 01:15:44 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-323599 hey deb, long-time listener/first time caller here. just put the cake into my oven, only to realize that the recipe says 3/4 STICKS of butter, not 3/4 cup. will let you know how it turns out. hey deb, long-time listener/first time caller here. just put the cake into my oven, only to realize that the recipe says 3/4 STICKS of butter, not 3/4 cup. will let you know how it turns out.

]]> By: lynn b http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-322172 lynn b Thu, 24 Sep 2009 22:11:41 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-322172 I've been looking for the *perfect* pineapple upside down cake, have made a few and gotten close but this recipe........THIS ONE is absolutely THE best upside down cake I have EVER tasted. After the first bite I thought I'd died and gone to sweet, buttery heaven, it's just THAT good!!! Thank-you soooooooooooooooooooooo much for sharing!! I’ve been looking for the *perfect* pineapple upside down cake, have made a few and gotten close but this recipe……..THIS ONE is absolutely THE best upside down cake I have EVER tasted.

After the first bite I thought I’d died and gone to sweet, buttery heaven, it’s just THAT good!!!

Thank-you soooooooooooooooooooooo much for sharing!!

]]> By: deb http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-307366 deb Tue, 21 Jul 2009 01:56:49 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-307366 Hi Christina -- My friend David has a <a href="http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html" rel="nofollow">great caramel tutorial</a>, with pictures. I bet it will help. And everyone burns it the first time -- just dump it and start again if it happens. It's otherwise (as you found) impossible to lose that burnt flavor. Hi Christina — My friend David has a great caramel tutorial, with pictures. I bet it will help. And everyone burns it the first time — just dump it and start again if it happens. It’s otherwise (as you found) impossible to lose that burnt flavor.

]]> By: Cristina http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-307319 Cristina Tue, 21 Jul 2009 00:06:28 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-307319 Hello - I know that this might be a little belated, but can someone provide some more information about how to do a proper caramel and what to look for? I tried my first caramel a little while back and completely made it burnt and bitter (unfortunately not realizing it until I added it to my pie and bit into it, ruining the whole thing) Since then, I am deathly afraid of caramels. Help! Hello -
I know that this might be a little belated, but can someone provide some more information about how to do a proper caramel and what to look for? I tried my first caramel a little while back and completely made it burnt and bitter (unfortunately not realizing it until I added it to my pie and bit into it, ruining the whole thing) Since then, I am deathly afraid of caramels. Help!

]]> By: Jasmine http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-284526 Jasmine Thu, 14 May 2009 20:34:20 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-284526 I made this cake last night (for the season finale of Lost!) -- it was my first experience making or eating pineapple upside down cake, and it was excellent! I was a little worried, because the sides of the cake were getting a little blackened looking in the oven, but it turned out perfectly, though I would probably cook it about three minutes or so less. I used dark brown sugar, which made the caramel a little bitter, but it was delicious (and I tossed a little salt into the butter/sugar mixture, because I love salted caramel). Thanks for the recipe, Deb! I can't wait to make it again. I made this cake last night (for the season finale of Lost!) — it was my first experience making or eating pineapple upside down cake, and it was excellent! I was a little worried, because the sides of the cake were getting a little blackened looking in the oven, but it turned out perfectly, though I would probably cook it about three minutes or so less. I used dark brown sugar, which made the caramel a little bitter, but it was delicious (and I tossed a little salt into the butter/sugar mixture, because I love salted caramel). Thanks for the recipe, Deb! I can’t wait to make it again.

]]> By: Lucy T. http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-281691 Lucy T. Fri, 08 May 2009 02:28:27 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-281691 I just clicked on this to see if it's anything like the P.U. cake I always make. Well, it IS the one I always make. But I've made a few tweaks over the years, and I like it even better now. Sometimes I use coconut oil (the healthy kind) instead of butter in the cake part. Tastes really nice with the rum and pineapple. I also cut the amount of sugar in the cake by at least a third, and make a little less caramel. Pineapple is already so sweet, the cake hardly needs two cups of sugar on top of it. I think you should consider the cardamom. It doesn't make your cake taste like chai at all. Far from it. I do 1.5 tsp of it. I think it's what makes the recipe unique. People can't usually pinpoin what it is, only that it's got a special flavour. I just clicked on this to see if it’s anything like the P.U. cake I always make. Well, it IS the one I always make. But I’ve made a few tweaks over the years, and I like it even better now.

Sometimes I use coconut oil (the healthy kind) instead of butter in the cake part. Tastes really nice with the rum and pineapple. I also cut the amount of sugar in the cake by at least a third, and make a little less caramel. Pineapple is already so sweet, the cake hardly needs two cups of sugar on top of it.

I think you should consider the cardamom. It doesn’t make your cake taste like chai at all. Far from it. I do 1.5 tsp of it. I think it’s what makes the recipe unique. People can’t usually pinpoin what it is, only that it’s got a special flavour.

]]> By: Krystal http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-266604 Krystal Fri, 10 Apr 2009 04:47:13 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-266604 I found this site while looking for a pineapple upside-down cake recipe and I'm very glad I did. I made it tonight, and it was fantastic! I don't bake very often, and still I had no trouble making this. I love how the caramel makes the outside chewy. I will make this again and share the under-appreciated dessert with friends and family. Thanks! Oh and your writing and photography are deliciously mouthwatering. I found this site while looking for a pineapple upside-down cake recipe and I’m very glad I did. I made it tonight, and it was fantastic! I don’t bake very often, and still I had no trouble making this. I love how the caramel makes the outside chewy. I will make this again and share the under-appreciated dessert with friends and family. Thanks!

Oh and your writing and photography are deliciously mouthwatering.

]]> By: Susan http://smittenkitchen.com/2007/05/the-sunny-day-yawn/#comment-254840 Susan Sat, 14 Mar 2009 01:11:40 +0000 http://smittenkitchen.com/2007/05/the-sunny-day-yawn#comment-254840 I was looking for desserts and this was selected for me by the "Surprise Me" gadget. What a good choice it was too. It is just delicious. I used the fresh pineapple and also added the dreaded cardamom, but only a half tsp; barely noticeble. My only problem (and it was indeed my problem) was tipping it out of the pan. My plate was exactly the same diameter as the pan and it slipped as I turned it out. Half was on the counter and the other half on the plate. Grrrrr! Fortunately, it broke exactly in half so I was able to rescue it with my long metal spatula and glue it back together with the caramel and hide it under some well placed pieces of pineapple. Moral of the story? Mind the plate size! I was looking for desserts and this was selected for me by the “Surprise Me” gadget. What a good choice it was too. It is just delicious. I used the fresh pineapple and also added the dreaded cardamom, but only a half tsp; barely noticeble. My only problem (and it was indeed my problem) was tipping it out of the pan. My plate was exactly the same diameter as the pan and it slipped as I turned it out. Half was on the counter and the other half on the plate. Grrrrr!
Fortunately, it broke exactly in half so I was able to rescue it with my long metal spatula and glue it back together with the caramel and hide it under some well placed pieces of pineapple. Moral of the story? Mind the plate size!

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