I was lucky enough to be an art department PA on an independent feature film here in the Bay Area. One of the hardest things to find (surprisingly) was a pineapple upside-down cake (at a decent price). Because we needed it as a prop, we would need multiples.
I took it upon myself one night to bake one and bring it into the office.
I was hired as the baker.
(Not really, but you know what I mean!)
So, a whole day and literally 8 cakes later, this was the end product:
This is not your traditional pineapple upside-down cake where the pineapple slices are only at the top. I put them on the sides as well, which isn't practical because they would normally fall off, but in this case they're stuck on with at least 30 toothpicks. This cake is a death sentence! It wasn't meant to be eaten. In fact, I'm pretty sure this cake ended up being two weeks old.
I went through hell and back to create just two of these babies. Half of the tops fell apart as I was placing them on top of their bottom layers.
Construction of the cake:
This is a dual layered Betty Crocker yellow-cake. Because it's two layers, the pineapple slices on the sides were NOT baked with the cake.
To make them look the same as those on top, I baked them in buttered brown sugar.
I found an easy to-do recipe here: http://bit.ly/1oOnCSx
The only thing I changed is I baked the cake in a 9-inch diameter non-stick cake pan and removed an egg of the two needed from the yellow-cake mix recipe to save eggs.
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| Beginning stages |
The most important thing - the director loved it.














