Pineapple Upside-Down Cake

A classic dessert like no other, pineapple upside-down cake is a total showstopper that will make everyone fall in love. Featuring an unbeatable topping made with pineapple rings and maraschino cherries, this soft and buttery retro cake is quite easy to prepare and is guaranteed to wow your guests.
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Ingredients
8
Portions
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Preparation
35 mins
40 mins
Easy
  • For the caramel: In a stainless steel or non-stick skillet over medium-low heat, place sugar and melt until an amber caramel is formed. To keep the caramel from scorching and to obtain an even color, stir constantly and give the skillet a shake to mix the sugar little by little. Remove from heat.
  • Pour hot caramel into a 10-inch round pan lined with parchment paper. To perfectly line the pan with caramel, tilt the pan so the caramel spreads throughout the whole surface.
  • Place a pineapple ring at the center of the baking dish and arrange half pineapple rings around. Fill empty spaces with maraschino cherries.
  • For the sponge cake: In a bowl, mix butter and sugar with a hand mixer at medium speed until creamy. Add eggs and vanilla essence and mix at medium speed.
  • Incorporate condensed milk little by little in an even stream while mixing. Once completely incorporated, add flour and baking powder sifting them with a fine-mesh sieve. Mix for 6 more minutes. Preheat oven to 356 °F.
  • Pour batter into the pan and bake at 356 °F for 40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven. Cool slightly and unmold while still warm to keep it from sticking. Serve pineapple upside-down cake cold.

Nutritional information

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