"Wayne" > wrote in message
...
>
> Rona, you certainly can adapt the recipe for a smaller pan. In this case
> I would reduce the topping of brown sugar and butter by half - 1/2 cup
> brown sugar and 1/4 cup butter for each 9" pan. Use as much of the
> pineapple and cherries as will fit.
>

But wouldn't it be decadent if I used the full topping recipe for each pan
:-)! But perhaps it would be a bit too sweet.

> When you pour in the batter, only fill each pan 2/3 full as it tends to
> rise quite high.
>

Ah. I was wondering about that. Thanks for mentioning it!

> I never thought of ovens in other cultures. You can even bake this in a
> square pan, so please use whatever fits the best in your oven, adjusting
> the amount of topping and batter accordingly.
>

I may go for a square (though I'd have to buy one!). My mother used to make
pineapple upside-down cake in a square pan, so it would bring back memories
of my childhood :-).

> I'm afraid you may not be able to use the NordicWare pan, as it is 10" in
> diameter. :-(
>

I can fit a 10" cake pan in my oven, but not a 10" skillet because of the
handle. I'm still pretty pleased with my oven, though, since during my
previous stay in Japan, I could only fit an 8" square or 9" round! Now I
can get a 9x13 pan *if* the rims aren't too wide, or a 12" round at the
most.

> Best of luck, and do let us know how it works out for you.
>

Will do! Hopefully next week I'll get it done. I've had a craving for
pineapple upside-down cake lately so your post was timely!

Thanks again!

rona
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