Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup margarine (about 250 grams); 4 eggs; 1/2 cup unsweetened shredded coconut; 1/2 teaspoon salt; 1/2 cup sugar; 1 1/2 teaspoons baking powder; 1 1/2 cups flour; 1 can pineapple slices in juice; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1/2 cup milk; Maraschino cherries for garnish; -------- For the caramel:; 1/4 cup sugar; 1/2 cup pineapple juice from the can

Ingrid @cook_2580203

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Pineapple Upside-Down Cake

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Ingredients

30 minutes

12 servings

1 cupmargarine (about 250 grams)
4eggs
1/2 cupunsweetened shredded coconut
1/2 teaspoonsalt
1/2 cupsugar
1 1/2 teaspoonsbaking powder
1 1/2 cupsflour
1 canpineapple slices in juice
1 teaspooncoconut extract
1 teaspoonvanilla extract
1/2 cupmilk
Maraschino cherries for garnish
-------- For the caramel:
1/4 cupsugar
1/2 cuppineapple juice from the can

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Steps

30 minutes

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!