The first time I tried making an Upside Down Pineapple Cake I was 18 and the result was a disaster! It was my mom’s birthday and I wanted to surprise her.  Well, she sure was surprised when she thought a dog had taken a bite of the cake 🙂  For years I had tried so many different recipes, from Venezuelan cookbooks, online recipes, friends suggestions, and even thou they were just OK I was never completely satisfied with the results. I finally decided to add a couple of different ingredients and try my own spin and found that this is the only way I would ever make this cake. It is a favorite at my house!

Most traditional recipes for this cake in Venezuela use milk, I use pineapple juice and milk (do not mix them before adding to the batter or it will curdle). I also add molasses; I love the raw taste and beautiful color it gives to the top of the cake. I wanted more of a pineapple flavor so I also add a can of crushed pineapples. This recipe is with canned pineapples but I have also used fresh pineapples and it works as well. I hope you dare to try it. Enjoy!

Ingredients:

Caramel Pineapple Top

1/2 Cup granulated sugar
1/2 Cup of water
1 Tbsp. lemon juice
1 Tbsp. molasses
1 Can of sliced pineapples (16 Oz.)
7 Maraschino cherries (optional)

Cake

2 Cups all purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1 1/4 Cups of granulated sugar
8 Oz. Of butter (2 sticks)
6 large eggs (yolk & whites separated)
1/2 Cup pineapple juice (from the can)
1/4 Cup whole milk
1 can of crushed pineapples (8 Oz)

Start by making the caramel that will become the top of your cake. In a small sauce pan add the water, sugar, lemon and molasses and cook on low heat until the sugar dissolves and the caramel starts having bubbles. When it starts changing to a golden color and reduces by half it is ready, about 15 minutes. The consistency should be syrupy but still be manageable.
Pour the caramel in the bottom of a 9icnh round pan (I use a silicone pan and it works wonders, if you are using a regular pan make sure to butter the pan before pouring). Arrange the pineapple slices around the pan and add a cherry on the center.

At this point start preheating the oven to 350F. 

In a medium bowl combine the flour, baking powder and salt, mix well with a wire whisk. Using an electric mixer cream the sugar and butter, start adding the egg yolks, one at a time, add the milk, then start adding the flour mixture and the pineapple juice a little at a time until you have a creamy batter.
In a medium bowl add the egg whites and beat until soft peak forms. With a spatula fold in the egg whites to the batter and finally fold in the crushed pineapple.

Pour the cake batter in the prepared pan and bake at 350F 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.

Note: This recipe makes one 8×3 cake pan or two 9×1 cake pans.

To see this recipe in Spanish click here to visit my blog Historias de mi Cocina.