Pineapple Upside-Down Cake

Pastel de piña al revés con rodajas de piña caramelizada y cerezas en un plato blanco.

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Pineapple Upside-Down Cake

The pineapple upside-down cake is that classic that never fails. With its caramelized base, dense and moist cake, and its aroma of rum and vanilla, it's the perfect dessert to celebrate, give as a gift, or simply treat yourself. Make it once, and I assure you that you'll make it again.

Prep Time30

Cook Time45

Cooling down30

Total Time1 45

Course: Dessert

Cuisine: Venezuelan

Keyword: how to make pineapple upside-down recipe, pineapple cake recipe, pineapple upside-down cake

Servings:

Calories: 404kcal

Ingredients

For the topping

1 can (567 gr) pineapple rings in syrup, drained pineapple rings in syrup, drained
4 tablespoons (60 grams) melted butter
1 cup (200 grams) brown sugar
Maraschino cherries with stems

For the cake

1/2 cup (113 grams) butter, at room temperature
3/4 cup (150 grams) white sugar
2 large eggs
1 1/2 cups (180 grams) all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup (180 milliliters) whole milk
3/4 cup (180 milliliters) pineapple juice
2 teaspoons vanilla extract
1 tablespoon Venezuelan golden rum optional

Instructions

For the topping

Drain the pineapple rings in a colander, reserving the juice.
In a small pot or microwave-safe bowl, melt the butter.
Add the butter to a 9-inch (23 cm) round cake pan, covering the bottom and sides.
Sprinkle the brown sugar, ensuring it adheres to the pan walls.
Place one pineapple ring in the center of cake pan, and distribute the remaining rings around. The idea is for the bottom of the pan to be covered with pineapple, so you can cut some rings to fill everything harmoniously and preferably symmetrically.
Put the prepared pan in the freezer and freeze while preparing the cake batter.

For the cake

Have all ingredients at room temperature.
Preheat the oven to 375°F (190°C).
In a large bowl, mix the flour with the baking powder and set aside as dry ingredients.
In a separate bowl, using an electric mixer, beat the butter with white sugar for about 3-4 minutes.
Add the eggs to the butter and sugar mixture, one at a time. Beat each egg for one minute to create the egg mixture.
Incorporate the dry ingredients (flour and baking powder), alternating with the wet ingredients (milk and pineapple juice), continuing to beat until a smooth batter forms.
With a spatula and folding motion, add the diced pineapple.
Add the vanilla extract and rum, mixing well with the same spatula.
Pour the batter into the prepared pan and bake in the preheated oven at 375°F (190°C) for 15 minutes.
Lower the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool on a wire rack for 20-30 minutes, then unmold it onto a serving plate.

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