Pls send your advice: Barb, a friend of mine, wants to triple a pineapple upside down cake REC that

[wigs]

requires an 8 by 8" baking pan for its single version. She did the math and so is planning to bake her mound of tripled batter in a 12x16" pan. She asked my advice on doing this.

First of all, I told her I think it will be difficult to turn the cake out of a 12x16" pan after it's done baking. But most of all, I am wondering if baking the tripled batter in a 12x16 will come out evenly baked and done in the center before the edges are dried out, due to the moistness of the fruit.

Bakers, your opinions, please! TIA! Wigs

(PS: I have already written Barb that I personally would use 3 8x8" pans, and the most I would go would be to bake a double cake recipe in a 13x9" pan + a 3rd single recipe in the 8x8" pan. But if the bulk of you FK baking experts think she can accomplish this tripled business using her 12x16" approach, I'll readily amend my prior advice to her.)

 

[Marg CDN]

My first thought was that the centre would be soggy.

 

[pat-nocal]

I personally wouldn't do it, but if she does...please report back with the results.

 

[wigs]

RESULTS! Charley sent me a PM saying the 12x16" pan ought to work. My instincts were with

Marg and Pat as I also thought the bigger pan wouldn't allow the cake to become done in the middle.

Well, my friend, Barb, decided to use her 12x16" pan for a triple recipe of Pineapple Upside Down Cake, but she baked hers using the convection mode and it came out fine!

A couple years ago Barb bought a new wall oven. She researched all brands to the N-th degree and got one that can handle 6 baking sheets of cookies at one time using convection and every single cookie comes out perfectly browned. I'd forgotten that she had this 21st-century appliance at her disposal. (I've already asked her what her oven name brand is as I thought some of you might like to know.)

I remember her telling me the store where she bought this oven actually had a chef on site demo-ing the convection baking feature by doing 6 pans of cookies at one time as most people didn't believe the claims. Her eye witness research is what clinched her buying her current oven.

Oh, yes, Barb also told me she wrapped the sides of her 12x16" pan in those cake Magic Strips you can buy that will guarantee a flat cake layer. She figured that in her case with the pineapple upside down cake, they would help prevent her cake edges from over-browning.

Also, Barb sent me an E-mail attachment photo of her finished pineapple cake, but I have no idea what to do so you folks here could view it. If anyone can give me guidance on how to link up to it from a Juno attachment to FK, I'll be happy to try.

Thanks for all your advice! In my 12-year-old oven with NO convection feature, I would never have had the nerve to try baking that cake in a 12x16" pan. Wigs

 

[wigs]

FYI: Barb made her 12x16" pineapple upside down cake in a Dacor oven using the convection feature.

 

[cheezz]

The key here is that she wrapped the pan - it doesn't just guarantee a flat cake, it also

Insulated the outer edge to ensure even cooking all the way through. I'm glad it was a success, but how on earth did she turn it out?!