Classic Pineapple Upside-Down Cake

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

Brenda Villagomez

This pineapple upside-down cake recipe is a classic in pastry, and besides looking spectacular, its cake is usually very soft. This pineapple upside-down cake is very simple to prepare, and you will simply love it. Bake it at home, whether as a gift or as a guilty pleasure.

Reviewed by Editorial Team of Kiwilimón

Published: 11-01-2022

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! Once you have the pan covered in caramel, place a whole slice of pineapple in the center and surround it with pineapple halves, forming a pinwheel. Fill in the gaps with canned cherries. For the cake batter: In a bowl, use a hand mixer to beat the butter together with the sugar at medium speed until creamy. Stop mixing and add the eggs and vanilla essence, incorporating them at the same speed. Gradually integrate the condensed milk while continuing to beat in a steady stream. Once you see the ingredients combined, add the flour and baking powder directly from a sifter or mesh strainer. Beat for another 6 minutes. Preheat the oven to 180 °C. Pour the pineapple upside-down cake mixture into the pan and bake at 180 °C for 40 minutes or until a wooden toothpick inserted comes out clean. Once the cake comes out of the oven, you should unmold it while it is still slightly warm to prevent the sugar from hardening and your pineapple upside-down cake from sticking. Serve once cooled.