Rated 4 out of 5Â by BakerPA Still trying to get it right
The recipe that I use is too much for this pan. I'm still trying to figure out where the fill line is best on the pan. Also, not sure if I should use shortening/flour on the non-stick pan or not. Made two cakes one with a treated pan and one without. The one which was treated allowed the butter/sugar mix to leak out of the pan and in to the oven. The good smelling pineapple soon turned to a bad burned sugar smell. The second cake which was not treated stuck and I had to use a plastic knife to loosen the sides which made the sides not look as nice but no burnt sugar issue. So, still experimenting, but the cakes were both delicious!
Rated 5 out of 5Â by TheSecretary Makes a great cake every time.
I really liked the design of the pan and this is my husband's favorite cake. So I just had to buy it. I also tried the recipe that was included with the pan. It was the trifecta of baking! I liked the pan, it was my husband's favorite cake, and the recipe made the best pineapple upside down cake I had ever tasted. The brown sugar carmelized and had that extra little crispness, the cake was nicely dense but not spongy. And when I flipped the pan over to remove the cake, it slid out perfectly. Nothing stuck. It was great!
Rated 5 out of 5Â by Sleetz Two For One!
Quality of this pan is superb and using a Pineapple Upside-down Cake Mix you can create two cakes from one mix with two of these pans! Always nice to have a 'spare' cake in the freezer to share with friends. It does take a little time and patience to clean the pan afterwards because the brown sugar mixture hardens quickly, but overall it makes a great presentation and the heat is distributed evenly for perfect results for a 'flat' flip.
Rated 5 out of 5Â by MMBu Love this pan!
I have used this pan for years and have made countless pineapple upside down cakes in it. The pan is thin and lightweight, but that in no way affects the quality of either the pan or the finished product. I don't think this particular cake would bake as well if the material were as heavy as their bundt pans. The wells for the pineapple make the cake look far more appealing than just placing the pineapple rings on the bottom of a flat pan -- it keeps the pineapple from sinking into the cake batter. I am ordering another pan to take to our second house since I've so far been transporting my current one back and forth between the two. I spray the pan with Baker's Joy and never have had any of the batter stick to the side. Even when I've forgotten to spray the pan, it releases with no problem since butter is melted in the bottom with the brown sugar.