Pineapple upside-down cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 93) by Zoë François

  • ground cinnamon
  • cornmeal
  • heavy whipping cream
  • cake flour
  • nutmeg
  • confectioner's sugar
  • eggs
  • butter
  • rum
  • canned pineapple rings in juice

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

  • Charlotte_vandenberg on March 26, 2022

    Made this in a 26 cm tin, 40 minutes was perfect. Added cherries as you can see in the picture. Didn’t come out of the tin perfect, but the taste made up for that.

  • et12 on August 05, 2021

    This didn’t work for me. The cake itself was delicious but took forever to bake through. The bottom was beginning to burn but the centre of the cake was still liquid. Will try again with a lower oven temperature and longer cooking time.

  • Lepa on April 01, 2021

    This is really delicious cake. Definitely use the baking sheet under the cake pan, as there was a mess. The pineapple stuck to the pan when I turned it out but I just stuck it onto the cake and it was fine.

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