Bonnie's pineapple upside-down cake from Sweet Enough (page 102) by Alison Roman

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 cake flour for all-purpose flour. See recipe for other fruit suggestions.

  • ginger2212 on May 21, 2025

    This was wonderful! I LOVED the flavor of the cake and the rum was punchy without being overpowering as alcohol in desserts can be. I used canned pineapple rings but next time I will use fresh pineapple. My husband complained that it was too sweet which I disagree with but I think it's because I used canned pineapple upon reflection. The center didn't totally set either which I agree with previous posters is likely the results of a 9'' pan. Would 100% make again!!

  • fprincess on April 16, 2024

    I used 1/2 pineapple and a 10" springform pan, avocado oil for the vegetable oil. I had just enough pineapple and skipped the cherries because I am not a fan of maraschino cherries, even the good ones. For the rum I used pineapple rum. (I had a little bit of rum leakage during cooking because of the springform. If you use a regular cake pan, this shouldn't be an issue.) She says to bake for 40-45 minutes. At 40 it wasn't ready, at 45 min the toothpick test said it was ready but when I cut the cake, the center wasn't entirely cooked. Next time I would bake it for 50-55 minutes. Warm, this cake is absolutely delicious! And the larger cake pan is the way to go in order to maximize the pineapple to cake ratio. https://forums.egullet.org/topic/157248-cooking-from-dining-in-nothing-fancy-and-sweet-enough-by-alison-roman/?do=findComment&comment=2421812

  • anya_sf on August 06, 2023

    Note: in the cake batter, the weight of brown sugar (85 g) doesn't quite match the volume (1/2 c - would expect that to be 105 g), but they are close enough that I don't think it matters which you use.

  • anya_sf on August 06, 2023

    I made 1/2 recipe, using 2 whole eggs, in an 8" round x 2" high pan to maximize the topping, cramming as much fruit as I could rather than make it pretty. The batter filled the pan, so I definitely recommend a 10" pan if making the full recipe. Baking time was the same. This topping was simpler and less rich than typical, but lacked some of the caramelization. The rum-flavored cake was moist, tender (I used cake flour), and delicious.

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