Name: Classic Pineapple Upside-Down Cake
Prep time: 75 min
Cook time: 40 min
Yield: 8
Cuisine: Americana
Ingredients: 1 cup sugar, 200 g, for the caramel; 6 slices canned pineapple, without syrup; 1/4 cups maraschino cherries, 60 g, without stem; 1 1/8 cups butter, 230 g, soft, diced; 1/4 cups sugar, 50 g; 6 eggs; 1 tablespoon vanilla essence, 15 ml; 1 cup condensed milk, 306 g; 3 cups flour, 375 g; 1 teaspoon baking powder, 5 g

Preparation

35 mins

40 mins

Low

For the caramel: Place the sugar in a preferably stainless steel or non-stick pan and let it melt over medium-low heat until it begins to form caramel, that is, until the sugar starts to take on a shiny and dark color. It is important to constantly stir the sugar to avoid burning the caramel or having uneven color. To do this, hold the pan by the handle and swirl it around so that the sugar mixes gradually. Once you obtain the caramel, remove the pan from the heat. Pour the hot caramel into a round baking pan with a diameter of 25 cm lined with parchment paper at the bottom. Make sure to cover the entire bottom of the pan with the caramel; to achieve this, tilt the pan so that the caramel spreads across the surface. Remember that the pan may be hot due to the temperature of the caramel, so take your precautions!