Pineapple Upside-Down Cake
I will describe step by step the recipe so you can make the best pineapple upside-down cake you can try. Ideal for having coffee with friends or serving it with milk for the kids. With this recipe, you will always impress your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 300 grams butter
- 3/4 cups sugar
- 3 eggs
- 1 can condensed milk
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup canned pineapple syrup
- 150 grams raw sugar
- 8 slices canned pineapple
- 8 cherries
Preparation
20 mins
1h
Medium
- Preheat the oven to 200° C.
- Cream the butter with a mixer.
- Add the sugar and beat until the sugar grains dissolve.
- Add the eggs one by one.
- Add the condensed milk.
- In a separate bowl, mix the flour and baking powder and sift.
- Add the flour and baking powder, previously sifted, to the butter mixture.
- Add the syrup. Finish mixing.
- Grease the bottom of a mold (preferably a ring mold) approximately 30 cm in diameter with enough butter.
- Cover the bottom with brown sugar.
- Arrange the pineapple slices on top of the sugar. Cover each hole, which is in the center of the pineapple slice, with a cherry.
- Gently pour the mixture into the mold.
- Bake for 45 to 60 minutes or until a toothpick inserted comes out clean.
- Remove and unmold immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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