I want to make Rose’s Pineapple Upside-down cake in either a 9 x 1.5 inch or a 9 x 2 inch regular metal cake pan lined with parchment. I have a skillet which is an inch and a half too small to substitute for the 11 inch silicon cake pan that she suggests in the recipe and frankly I would prefer to have straight sides.
Does anyone know how to adjust the recipe and/or the timing for either of the size cake pans I have? The batter is very similar to the Golden Butter Cream Cake on page 34 of the cake bible. That cake calls for a 9 x 2 cake pan or 9 inch spring form. I wonder if it will just need to bake longer.