I have a client that wants a hat box cake made out of pineapple upside down cake with cream cheese frosting. Is this even possible? I would think it would be a gooey mess and it has to make a 14 hour drive to Florida.
I'd love to hear your input on this.

I would put the pineapples as the filling layered between the yellow cakes. Make dams to hold it in with the cream cheese icing and ice the whole thing in the cream cheese icing. I would cook the butter/brown sugar mixture with some cornstarch or something to thicken it up a lot (almost to the consistency of pie filling) so the pineapples aren't oozing everywhere. That's how I would do it but maybe someone else has a better idea?

You're right, it doesn't sound possible. I think cream cheese frosting has to be kept refrigerated, too.

There is a crusting cream cheese recipe on this site that doesn't require refrigeration.

I would do the pineaples in where I would put the filling and crusting creamcheese frosting would be the way to go.. I think It can be done..Is like a rum cake..moist. Just have to adapt it..
Edna

you could also carmelize the pineapple in some butter before adding to the filling to get a taste closer to the upside down cake

I've tried that crusting cream cheese icing. It's tasty and it crusts, but I can't smooth it to save my life. Then it gets schlumpy and slides down the cake. If anyone has a crusting cream cheese icing that is manageable, I'd love the recipe.

I agree with PPs that you'd have to put all the pineapple stuff inside as the filling, which is too bad because the best part of pineapple upside down cake is where it gets all carmelized and chewy.

Thanks so much for the input! I think I'm gonna give it a shot (I'm nervous as heck though). It if flops then I can chalk it up to a lesson learned. Thanks girls!!!

hello all,
This certainly sounds like a big challenge----when are you attempting it?

I was thinking you could do the pineapple alone in the oven with the sauce, then puree it to add to the filling. Maybe this would make it taste the same yet be manageable with the cream cheese? Then take along some extra pineapple to garnish with, but the acidic nature of the fruit may interact with the cheese if you put it on too soon.

for the best sweets anywhere.....candy

I don't see why you couldn't. Use a denser recipe...I am a mix baker so I would use a pineapple mix and add the extra egg and vanilla pudding. I would also use pineapple juice in place of water. Perhaps a pineapple pound cake of sorts? I can't wait to see what you do...sounds exciting!


Here's an idea for the "filling" to get a truer taste.
http://www.myhomecooking.net/pineapple-upside-down-cake/pineapple-upside-down-cake-recipe.htm
"Spray a large skillet with Pam Non-stick Cooking Spray, then put the 3 Tablespoons Butter into the skillet and place on a medium low burner.

While the butter is melting drain the liquid off the 1 Can of Pineapple. Once the butter is melted add the Can of Pineapple and 3/4 Cups Brown Sugar to the skillet. Mix all these ingredients well. "

njwoods, I'll be baking the cake this evening and decorating tomorrow. Unfortunately, I'm not the one carrying the cake to FL. A mutual friend of mine and the clients will be making the trip. Thankfully it's a small cake so it should travel okay as long as it doesn't get too hot.
I think I'm going to make the cake with pineapple in the middle as opposed to the top or bottom of the cake. I'm hoping the cake will absorb any extra moisture and spare my fondant. I'm a little concerned about the taste of cream cheese frosting with this cake, but I have to use something under the fondant. Right?
Wish me luck!

I have a Mock Cream cheese icing that tastes every bit as good as the real thing and it crusts. I can also smooth with Viva and decorate with it.

2 cans store bought cream cheese icing
1 cup butter flavored crisco
2lbs powdered sugar
1 dram cheesecake flavoring(lor-ann)
water(to your personal consistency taste)

I don't always use the cheesecake flavoring but it does kick it up a bit.

Enjoy and let me know what you think.

My customers LOVE it and it doesn't need refrigerated.

Ok ladies....the cake is done. Whew. It'll be a miracle if it survives the trip to Florida. The client kept changing her mind about what she wanted. We ended up with a two tier animal print cake, both tiers being pineapple upside down cake.
I only made one layer of each tier with the pineapple and made sure the pineapple was between two layers of cake. (does that make sense?). Then I put a light layer of cream cheese frosting over the tiers, just enough to adhere the fondant. However, the fondant was super sweaty and was absorbing a lot of the moisture from the frosting and cakes. I went ahead and painted the animal print on, but should have waited until the fondant had dried out and started setting up. Lesson learned! The fondant was sagging slightly on one side, but nothing major.
Hopefully the client will be happy and the cake will make the trip without being destroyed.

Again, thanks for all your help! You ladies are a huge blessing and have taught me a ton! Thank you thank you!

I jsut wanted to commend you on a great job!! My first thought when I read your initial post, was to bust out in laughter. I thought, "Oh lordie!! Thats a crazy and difficult request!". Then I read the responses. Everyone is so helpful. Your cakes stacked looked great. I think you are very brave and talented

Congratulations! You did an excellent job with a very difficult cake! I bet you are looking forward to the next big challenge. It feels good huh?! Way to go!

It looks awesome!! Did it survive the drive?? I hope you made it without any trouble!

Thanks so much for the compliments. As usual, there are things I wish I'd done different. But, considering what I had to work with I think it turned out okay.

A friend will be making the drive with the cake tomorrow....it should arrive in Florida on Saturday a.m.