TARTA DE PIÑA INVERTIDA, RIQUÍSIMA Y FACILÍSIMA DE HACER!!

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.

Prepare the caramel by melting 180 grams of brown sugar with 50 ml of pineapple juice and 50 grams of butter in a pan until it becomes a syrup.

Pour the caramel mixture into the bottom of a baking pan.

In a mixing bowl, cream together 120 grams of butter and 180 grams of white sugar until light and fluffy.

Add 2 eggs one at a time, mixing well after each addition.

In another bowl, combine 200 grams of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

Gradually add the dry ingredients to the butter and sugar mixture, alternating with 80 ml of milk and 50 ml of pineapple juice.

Stir in 1 teaspoon of vanilla extract.

Fold in the pineapple slices and cherries, then pour the batter over the caramel in the baking pan.

Bake the cake until golden and a toothpick comes out clean.

Cooking Techniques

Spice Level:

Allergens