Comments on: Preview II: Ad Hoc Pineapple Upside-Down Cake Recipe

By: Tasting Spoons

Tasting Spoons — Wed, 15 Feb 2012 12:55:00 +0000

[...] Pineapple Upside Down Cake that came from Keller’s Ad Hoc cookbook. I’d read about it online at Foodgal’s blog. I figured that Keller would have discovered the real secret to such a cake – probably a better [...]

By: foodgal

foodgal — Mon, 26 Dec 2011 04:03:29 +0000

Barbara: It’s really best to use a silicone cake pan for this dessert, as it makes unmolding a breeze. However, what kind of skillet are you using? Is it a seasoned, cast iron pan? If so, it should slide out easily then. Otherwise, yes, you might have to use a knife and spatula to slip around the edge of the pan to loosen the cake. If you only get the cake part out, you can try to scoop out the pineapple top and artfully arrange it back on top. Hope that helps!

By: Barbara

Barbara — Sun, 25 Dec 2011 21:49:23 +0000

My pineapple upside down cake is not coming out of the skillet. What might help keep it from turning into pineapple pudding (might have to dish it up into a bowl!)?
HELP!!!

By: Randi Lynne

Randi Lynne — Fri, 22 Apr 2011 15:57:52 +0000

Tried this recipe out today. I doubled the cake batter recipe and made two (metal) 9-inch cake rounds. I wish I would have looked more carefully at the picture and gone with more pineapple than I did (and arranged it in a prettier fashion), but overall it turned out very well. I put the leftover smear in a saucepan and let it simmer for about 3 mins until it was caramelizing. I went ahead and topped the two cakes with this since I really didn’t want to save the little that was left for another day. The cake tastes light and fluffy with a browned, thin crust. Delicious!

By: nate

nate — Wed, 04 Aug 2010 15:59:32 +0000

I made it using a metal pan, and had no issues, though a silicone pan is on my wish-list.

After a success with the recipe as written, being adventurous, I tried it with cantaloupe instead of pineapple. Must say, it worked out great. moist and mellon-y. I’m thinking blackberries may be next….