Description
This is the perfect cake for a date with your friends or to have some sweets around the house for your late cravings. This will be the easiest and best pineapple upside down cake you ever try.
Ingredients
Units
Scale
Top of the cake:
- 1/4 cup butter
- 2/3 of a cup brown sugar
- 12 canned pineapple rings
- 12 maraschino cherries
Cake:
- 1 1/3 cup of flour
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/3 cup of unsalted butter at room temperature
- 1 1/2 teaspoon of baking powder
- 3/4 cup of milk
- 1 egg
Instructions
- Preheat the oven to 180°C and grease a rectangular coffee cake pan or a springform pan.
- Prepare the topping: Melt the butter over a pan in low heat or over the microwave. Pour the melted butter over the bottom of the pan and sprinkle it with the brown sugar. Accommodate the pineapple slices over the melt butter and put the maraschino cherry in the middle of each one. Reserve for later.
- Put all the ingredients: flour, sugar, butter, baking powder, vanilla, egg and milk in a medium bowl, mix the cake batter with an electric mixer with the whisk attachment or use a hand mixer over high speed for 2 to 3 minutes. Scrap the sides with a spatula and whisk it again for a minute. Pour the cake mixture over the sticky caramelized pineapple checking that you don’t move any of the pineapples.
- Bake the cake mix for 50-55 minutes or until a toothpick comes out clean. Place pan over wire rack for 5 minutes to cool down and scrap the sides with a spatula and turn the baking pan over on a heat-proof serving plate. Let it stand like that for 20 minutes before lifting the pan.
- Eat the cake with your favourite coffee or tea.
Keywords: Pineapple upside down cake, keke volteado de pina