Encapsulated Pineapple Upside-Down Cake

Name: Encapsulated Pineapple Upside-Down Cake
Prep time: 200 min
Cook time: 20 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 eggs, for the pineapple upside-down cake; 1/2 cups sugar, for the pineapple upside-down cake; 1/2 cups vegetable oil, for the pineapple upside-down cake; 1 cup canned pineapple syrup, for the pineapple upside-down cake; 2 cups flour, for the pineapple upside-down cake; 1 teaspoon D'Gari vanilla essence, for the pineapple upside-down cake; 2 teaspoons REXAL® baking powder, for the pineapple upside-down cake; 1 cup D´Gari® syrup maple syrup flavor; 1 cup water, hot, for the crystal gelatin; 1/2 envelopes D’Gari® crystal gelatin dessert, pineapple, for the crystal gelatin; 6 pieces pineapple slice, for the pineapple upside-down cake; 6 cherries, for the pineapple upside-down cake; 1 liter milk, for the coconut gelatin; 1 envelope D'Gari® gelatin, coconut flavor, for the coconut gelatin

D´Gari

You will love these pineapple cupcakes for their incredible combination of textures, as they are made of soft and fluffy cake, covered with coconut gelatin. This recipe for Pineapple Upside-Down Cake with coconut gelatin has an individual presentation, but the best part is that it is made with easy-to-find ingredients.

Reviewed by Editorial Team of Kiwilimón

Published: 18-09-2020

Preparation

20 mins

Low

For the pineapple upside-down cake, beat the eggs with the sugar, vegetable oil, and pineapple syrup; gradually add the flour, vanilla extract, Rexal® baking powder, and beat until you obtain a smooth and homogeneous mixture. Add one tablespoon of Jarabe D´Gari® maple syrup flavor to a cupcake mold, place a slice of pineapple and a cherry in the center, and pour the pineapple upside-down cake mixture until it fills half of the mold's capacity. Bake for 20 minutes at 180 °C. Allow to cool, unmold, and set aside. Dissolve Gelatina D´gari® Crystal Pineapple in hot water, let cool and set aside. In a 10 cm circumference mold, place the pineapple slices, add the cherry in the center of the pineapple, pour 50 ml of crystal gelatin, and refrigerate until set. For the coconut gelatin, heat the milk and dissolve Gelatina D´Gari® coconut flavor, stir until fully mixed, refrigerate until set. Place the pineapple cakes on top and set aside. Pour the coconut gelatin gradually over the pineapple cupcakes until completely covered. Refrigerate for 2 hours, or until set. Unmold and enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

159.5

kcal

7.98%

Carbohydrate, by difference

20.1

6.7%

Protein

1.9

3.8%

Total lipid (fat)

8.1

12.46%

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100

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Encapsulated Pineapple Upside-Down Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Encapsulated Pineapple Upside-Down Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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