Old-fashioned pineapple upside-down cake from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 189) by Joanne Chang and Christie Matheson

  • pineapple
  • eggs
  • sugar
  • butter
  • all-purpose flour
  • egg yolks

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

  • mirage on November 04, 2018

    This was much better the next day.

  • Frogcake on January 06, 2018

    Excellent! I grew up eating upside down cake made with canned pineapple and jarred cherries (ugh!). Never thought a pineapple upside down cake could be so delicious. We loved the caramel taste. A recipe that will be repeated.

  • dtremit on October 21, 2015

    Made this to take along to dinner at a friend's house, and it was well received. The pineapple topping is great -- the caramel is really easy to make, and adds an extra dimension to the recipe that's quite welcome. That being said, I think the recipe timing is off -- the listed baking time is 50-60 minutes, but after 45 my cake was a little more done than I would have liked. Will bake for 40 minutes next time.

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