Wrapping a cake

[Night Elf]

I'm baking a pineapple upside down cake. The last time I made it, we took longer to eat it than usual. I leave it in a cupcake holder that is closed with latches. Well, the cake got super soft like it was going bad. So I decided the next time I baked it, I'd put it in the refrigerator. Ok. How do I wrap it? I have aluminum foil and cling wrap that doesn't cling if you ask me. I do not have a cake box. Would you refrigerate this cake? What do you wrap it in? Does it matter? It's a round 9-inch one layer cake.

[marbel]

I would wrap it tightly in plastic wrap, not foil. If your cling wrap doesn't cling... I think you need to buy a better brand; I've had no trouble with stretch-tite which I get at Costco.   I've never made pineapple upside down cake but I refrigerate cakes made with fresh fruit within 2 days after baking.  

 

[zoobie]

I'd put it in a plastic container big enough to hold it or use Press N Seal across the top. Moist cakes like that get soggy quickly. You probably can reduce the recipe by 1/2 and make it in a 6" pan. :)

[Night Elf]

I have Saran Wrap. I'll use it and refrigerate the cake as soon as it cools some.

 

I don't have a 6 inch cake pan. In fact to be honest I'm not sure if what I have is 8 or 9.

[zoobie]

Let it come totally to room temperature before refrigerating or covering. If you stick a hot cake in the fridge, it makes it more moist and dense, which you don't want with an already dense, moist cake. :) 

 

If your family likes that cake, you can grab a 6" with a Michael's coupon for pretty cheap. 

[Night Elf]

It's totally cooled off. I actually forgot about it so it's been sitting out for quite a while. :)

[Spryte]

I think you forgot that if you post about cake ... there must be a link to the recipe. :)

[Night Elf]

I think you forgot that if you post about cake ... there must be a link to the recipe. :)

 

I'm sorry! I think I got this recipe off the Weight Watchers site years ago. You're not missing anything special. It's not super great. It's a bit spongy for me really. It just makes a change from my normal apple pie I usually enjoy each evening.

[three4me]

We just put the cake on a plate with a bowl upside down over it. Then into the fridge it goes.

[Mbelle]

We eat what we want from cake, then freeze (either whole or in slices) in a cake holder.  I remove the next day and wrap in plastic wrap and put right back in the freezer.  When we are ready to eat it I take it out and unwrap right away so the frosting isn't messed up.  My Aunt taught me this! LOL

[KungFuPanda]

You can put it on a regular plate, put toothpicks on top, and put plastic wrap over it. It should stick to itself on the bottom of the plate. If you have room in your fridge for a dutch oven, you can drop the cake in there and just put the lid on.

[Night Elf]

I looked and I have Glad Wrap. It's just not a great product. The cake has no icing and the batter manages to go over the pineapples on the top so the wrap laying against it is no big deal. I do like the idea of freezing slices. It will last us longer that way and we won't feel pressured to eat it fast.

[UmMusa]

I looked and I have Glad Wrap. It's just not a great product. The cake has no icing and the batter manages to go over the pineapples on the top so the wrap laying against it is no big deal. I do like the idea of freezing slices. It will last us longer that way and we won't feel pressured to eat it fast.

I almost always freeze the cake (after I slice up what's left) once we've eaten from it the first day. I freeze slices on a cookie sheet then pop them into a ziplock.

However, for a cake like yours, I might refrigerate the whole thing (what's left) for an hour, uncovered, and then put plastic wrap over it. That hour gives it a chance to firm up. I do that for cakes that have frosting on them.