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

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.