Pineapple Upside Down Cake Recipe

The pineapple to be used must be in syrup, which is why it is suggested to use a can, but if you want to use natural pineapple, prepare it in syrup in advance and use it at room temperature.

Makes 12 servings.

Ingredients:

Mass:

• 1 cup margarine (2 sticks)
• 1 cup of sugar
• 3 eggs
• 1 cup cornstarch
• 1 cup flour
• 2 tablespoons baking powder
• 1 cup of milk
• 1 tablespoon vanilla essence

For the caramel:

• 1 cup of sugar
• 1 can of diced pineapple with juice
• 4 ounces cherries in syrup (you can also use plums)

Preparation:

1. Beat margarine until creamy, add sugar and eggs.
2. Sift the cornstarch, flour, baking powder, and a pinch of salt into a sieve.
3. Pour the dry ingredients over the margarine, alternating with the liquid ingredients: vanilla and milk. Mix the mixture well and set aside.
4. Caramelize a large round mold with sugar. Place the pineapple slices on top of the caramel and a cherry in the center of each slice.
5. Carefully pour the batter over the pineapple and bake for 45 minutes at 350 degrees. Allow to cool before turning out and unmolding.