Tropical Upside Down Cake - Volteado de Piña Panameño

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a tropical flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds moisture.

granulated sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey adds natural sweetness.

Preheat oven to 350°F (175°C).

Melt butter in a round cake pan over low heat.

Sprinkle brown sugar evenly over the melted butter.

Arrange pineapple slices on top of the brown sugar.

Place maraschino cherries in the center of each pineapple slice.

In a mixing bowl, combine flour, baking powder, and salt.

In another 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 smooth.

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

Pour the batter over the pineapple and sugar layer in the pan.

Bake for 40-45 minutes, or until a toothpick comes out clean.

Remove from 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