Pineapple upside-down layer cake from All About Cake (page 237) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • anya_sf on November 14, 2019

    This was my first attempt at a Tosi layer cake and one of the most frustrating cakes I've ever made. The coconut cake's flavor was good, but the texture was too dry and crumbly, making it difficult to cut and layer in the acetate rings. The cake needed more of the maraschino syrup, which wasn't enough to turn the cake pink like the photo in the book. The pineapple frosting also tasted good, but was hard to spread, especially on crumbs. The yellow cake crumbs did provide a nice textural contrast, but there were way too many for my taste. My pineapple was small, so I barely had enough for the final cake. The poached pineapple was everyone's favorite part of this cake, but there wasn't nearly enough, and I did use the full amount called for. If I ever attempted this cake again, I'd make it shorter, with less cake and frosting, more syrup, way more pineapple, and just a sprinkling of crumbs.

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