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Recipe of Chocolate Pineapple Upside Down Cake
Rexal

Rexal

Recipe of Chocolate Pineapple Upside Down Cake
Rexal

Rexal

Recipe of Chocolate Pineapple Upside Down Cake
Rexal

Rexal

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Recipe of Chocolate Pineapple Upside Down Cake
Recipe

Chocolate Pineapple Upside Down Cake

50 min
35 min
Easy
12
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Try this delicious chocolate pineapple upside down cake and surprise yourself with the twist we gave the classic cake, this irresistible version has delicious melted chocolate and a butter caramel that moistens the chocolate coconut cake; a mix of tropical flavors that you can't miss. The success of this recipe for chocolate pineapple Upside Down Cake flavor lies in how easy it is to prepare a colorful dessert with a unique flavor. It is also perfect for family reunions. They will fascinate you!
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Ingredients

8 servings
  • 1/4 of Cup of Butter (60 g)
  • 1/3 of Cup of raw sugar (70 g)
  • 10 slices of Pineapple in syrup
  • 1/3 of Cup of Butter (75 g) at room temperature
  • 2/3 of Cup of sugar (135 g)
  • 3 pieces of egg
  • 80 grams of chocolate molten
  • 1 tablespoon of vanilla
  • 1 Cup of flour (125 g)
  • 1 Cup of coconut ground in food processor
  • 2 grams of Salt
  • 1 tablespoon of Rexal® Baking Powder (10 g)
  • 1/3 of Cup of cocoa powder (40 g)
  • 3/4 of Cup of milk

    Preparation

    Preheat the oven to 180 °C. ( 356°F)
    In a pot over low heat melt the butter, add the sugar and cook until it dissolves and you have a caramel.
    Pour into a cake mold 25 cm in diameter and place the pineapples. Set aside
    For the cake, whisk the butter with the sugar until it is cream consistency, add the eggs, the melted chocolate and the vanilla essence one by one.
    Add flour, coconut, salt, Rexal® baking powder and cocoa, alternating with milk. Beat until incorporate.
    Pour into molds with caramel and pineapples carefully so as not to move them. Bake for 30 minutes or until the cake is done.
    Let the cake cool and turn over on a plate. Serve.

    PRESENTATION

    On a plate for cake, accompanied by a glass of milk.

    TIPS

    When you heat the butter with the sugar, try not to stir too much, otherwise it will crystallize. It isn't necessary to grease the mold since at the time of turning it will slide smoothly because of the amount of butter. It is important that you do not allow the cake to completely cool before removing from the mold so that the butter does not solidify.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    554
    kcal
    28%
    Carbohydrates
    69.8
    g
    23%
    Proteins
    7.8
    g
    16%
    Lipids
    30.8
    g
    47%
    Fiber
    8.8
    g
    18%
    Sugar
    37.9
    g
    42%
    Cholesterol
    41.5
    mg
    14%
    Esha
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