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Robert Wemischner
Upside down pineapple cake
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Preparation info
Yield: Approximately 30 ounces ,
12
servings, each weighing approximately 2½ ounces
Difficulty
Medium
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
Dessert
Cake
Vegetarian
Method
Prepare the pineapple for the cake as follows
Remove the crown of leaves from the pineapple and discard it.
Peel and core the pineapple, discarding the peel.
Turn the pineapple on its side on a cutting surface and using a serrated knife, slice it into ½ inch thick rounds.
Using a round cookie cutter, trim each slice into a circle, me