It was the fresh pineapple that did it.

Fresh pineapple should not be used in recipes with gelatin. It contains the enzyme bromelain that digests and softens gelatin, so use only canned pineapple in molded gelatin salads. For the same reason, fresh pineapple should not be mixed with dairy products such as cottage cheese or sour cream until the dish is ready to be served.

I only use fresh pineapple for eating, for cooking and baking I always used canned.

Thanks, Momj. So I guess that enzyme could cause the bitter aftertaste due to a chemical reaction from being baked with cream cheese and milk?

That's probably right. I've only cooked fresh pineapple on the grill. I remember reading, probably on the side of the Jello box years ago, not to use fresh pineapple in Jello, so I don't use it in anything. Anyway, it's hard to get those pineapple rings just right from fresh pineapple, it's much easier to open a can!! And I let Dole crush it for me. LOL

Too bad it didn't turn out, it sounds like a good recipe. I'm going to save it for a future dessert. I love pineapple.

Fresh pineapple upside down cake is to die for :)

Deborah, I've never used fresh for pineapple upside down, I've always used the canned pineapple rings. Maybe it doesn't develop a bitter taste because it's not incorporated in the cake batter, it just bakes underneath?

Momj, I am going to make it again this week, with canned pineapple. The taste is delicious, until the bitter aftertaste hits, blech.

Fresh pineapple upside down cake is to die for :)

deborah is right,the fresh one is to die for...... you should use maui gold pineapples......

Petra:
Hi , Your recipe is similiar to mine except for a few minor changes.
I put on the toppings when ready to serve.
I don't know if you are trying to
make a Cheesecake or not.
Here is my Cheesecake Recipe

LouÂs Fluffy Cheesecake

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream
1 ¼ Cups of Sugar
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar ¾ cup for Batter and ½ cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

Beat the egg whites, until they start to peak. Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula.
Then fold in the remaining egg whites , very easily but well.

Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust,
on the bottom.
A tip for the Spring Form Pan. Turn the bottom over so the recessed part is under. Makes is easier to get under the Cake to remove.
I place the bottom on 2 pencils. Makes it the right height,
to lock the side piece.

Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. OK for freezing.
LOU

Hi Lou, I was just trying to find out why fresh pineapple caused a bitter aftertaste in the recipe I made, but I will save your recipe, it looks good. Thanks!