Pineapple Upside Down Cake with Chocolate
Brenda Villagomez
If you are a fan of the classic Pineapple Upside Down Cake, we have news for you: we improved the recipe and now you can make it with chocolate. This recipe for Pineapple Upside Down Cake with Chocolate is made in a baking dish and with easy-to-find ingredients. It is important that when you unmold this Upside Down Cake, you do it when it is slightly warm so that the caramel does not stick to the dish. What would you like to pair with this easy dessert in a baking dish?
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
280
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 1/2 cups raw sugar, for the syrup (90g)
  • 3 tablespoons canned pineapple syrup, for the syrup (30 ml)
  • 3 tablespoons butter, for the syrup (30g)
  • 8 slices canned pineapple
  • 8 maraschino cherries
  • 1/3 cups sugar
  • 3 eggs
  • 1 1/2 cups bittersweet chocolate, melted
  • 1 teaspoon vanilla essence
  • 1/3 cups butter, melted (70g)
  • 2 cups flour
  • 1 cup cow's milk
  • 1 tablespoon salt
  • 1 tablespoon baking powder
Preparation
45 mins
35 mins
Medium
  • Preheat the oven to 180° C.
  • In a small pot over medium heat, cook the sugar with the syrup; when it has melted, add the butter.
  • Pour the previous mixture into an oven-safe dish. Arrange the pineapples and cherries in the center. Let it dry.
  • For the cake, in a bowl beat the eggs with the sugar, add the chocolate, the butter, the flour alternating with the milk, salt, and baking powder.
  • Carefully pour the preparation over the caramel so as not to disturb the pineapples. Bake for 25 minutes or until cooked. Remove and cool.
  • Unmold the cake, slice, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by