TARTA INVERTIDA DE PIÑA!! Receta fácil!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often more affordable.

Preheat the oven to 350°F (175°C).

Grease a round cake pan with butter.

Sprinkle brown sugar evenly over the bottom of the pan.

Arrange pineapple slices over the brown sugar, placing a cherry in the center of each slice.

In a mixing bowl, cream together butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

In another bowl, mix flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter over the arranged pineapple slices in the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 10 minutes.

Invert the cake onto a serving plate, allowing the pineapple to be on top.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens