This recipe is translated from Cookpad Colombia. See original: 
Volteado de piña
Volteado de piña 
Cooking Instructions
- 1
In a 9-inch round pan, add the 1/2 cup of pineapple juice with 1/4 cup of sugar. Heat until it reaches a light golden caramel stage, but do not burn. Remove from heat and cover the bottom with the pineapple slices. Set aside.
- 2
For the cake batter: Cream the margarine with the sugar, add the eggs one at a time, the salt, extracts, coconut, and the flour that has been sifted with the baking powder, alternating with the milk.
- 3
Bake at 350°F (180°C) for 30 minutes or until a toothpick comes out clean. Finally, let it cool and place the cherries in the center of each pineapple slice. Enjoy!
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