The few times I have tried to make one, the middle of the cake or a pineapple ring sticks to the pan, leaving part of the cake with no brown sugarHow do I make sure that the whole cake gets coated with the brown sugar and butter? I don't need a recipe; I like the recipe I haveJust some tips on how to get it out of the pan.
Use a cast iron skillet the size for your recipePlace your melted butter and brown sugar in pan before adding pineapple slices, cherries for the center of the slices then your cake mixThe iron skillet ( hopefully a seasoned skillet) will conduct the heat more evenly making it a lovely golden brown when done and turned over on an appropriate cake plateFailing that use a glass pan making sure all areas are covered with the butter after spraying with Pam, or line your cake pan with Aluminum Foil and spray with Pam then proceed as usualWhen the cake cools somewhat turn over and while still warm slowly remove the foil.
