1. It is absolutely essential to put a cookie sheet underneath the cake while baking. If not, you may be doing a thorough scrub down of your oven when you are done as the caramel may leak out.
2. A 9-inch pan the perfect size for this recipe.
Smaller - you will incur some of the caramel bubbling over as mentioned above (you can try leaving out a little of the batter to avoid this).
Larger - the caramel won't bubble up the sides quite right - still delicious, but not living up to its full potential.
Change it Up:
1. Use fresh or canned pineapple rings (approximately 6 rings) for the traditional Pineapple Upside-Down Cake. You can also try peach or apple! (Let me know how it works!)
2. Replace 1/2 of the milk with juice from the canned fruit you are using for a denser, slightly sweeter, and deeper-colored cake.