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Cake Mixes from Scratch and Variations

Reviewed: Aug. 19, 2009

I followed FAMILYJEANS's suggestions for a pineapple upside-down cake, and it turned out quite tasty and moist--a little too moist. Make sure you drain the pineapple slices fully before placing in the pan because the milk and juice make up a lot of liquid and make the cake soggy. Next time, I might even cut down on the amount of milk.

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Buttermilk Pound Cake II

Reviewed: Jun. 6, 2009

I didn't have any buttermilk, so I mixed 1/2 tbsp vinegar with 1/2 cup milk. I halved the recipe and baked in a 9x5 loaf pan for about 70 minutes. I loved the dense, moist texture and tangy lemon flavor (I used the juice and zest), but I thought the cake was way too sweet. Next time, I'll cut the sugar to 2 to 2.5 cups for the full size. Tip: Instead of greasing the pan, use parchment paper as a sling to remove the cake easily.

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