On Sat, 03 Oct 2009 15:08:02 -0400, Dave Smith
> wrote:

>aem wrote:
>>
>> If you're going to do that kind of search I'd suggest also searching
>> for <cast iron skillet>. I don't make this cake but the best I had as
>> a child was always baked in a large cast iron skillet. The
>> grandmother who made it would not have been averse to using Bisquick,
>> but I don't know what she actually did. She didn't use rum (a
>> teetotaler, she was) but that idea of Sheldon's sounds good to me. -
>
>
>I think that is what was wrong with my last few pineapple upside cakes.
>My mother used to do them in a cast iron pan, and they tasted a lot
>better than those I made in Pyrex cake pans.

I bake pineapple upside down cake in an ancient aluminum roasting pan,
coated with Crisco and lined with waxed paper, the Crisco and waxed
paper makes for easy removal, and peels right off without damaging the
cake. For the cake any yellow cake will work, even box cake...
regardless I use the pineapple canning liquid for the liquid in the
recipe and I often add a few Tbls of Coco Lopez.... it's really a pina
colada upside down cake. Before removal from the pan I poke lots of
holes with a toothpic and drizzle every ten minutes with dark rum
until it sucks up like a full cup. Then let it rest a few hours to
firm up before removing from pan.