Pastel volteado de piña

Si necesitas un postre que triunfe todo el año, este pastel volteado de piña es la receta perfecta. Es rico, con una capa base de azúcar moreno dulce y rodajas de piña agridulce. Un bizcocho dorado casero corona este postre para hacerlo irresistible.

📝 Ingredients

• 1 Cup Brown Sugar (packed)
• 1 Stick Butter
• 8 Pineapple Rings
• 8 Maraschino Cherries (without stem)
• 2 Cups Flour
• 1 Stick Butter (softened)
• 3/4 Cup Pineapple Juice
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar (packed)
• 1/2 Cup Buttermilk
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1/2 Tablespoon Baking Powder
• 1 Teaspoon Salt

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees and grease a 9x13 cake pan.
2. 2In a small bowl, melt one stick of butter in the microwave for about a minute. Add in the brown sugar and mix well. Heat in the microwave for one more minute.
3. 3Pour the sugar mixture in the bottom of the prepared cake pan and spread even.
4. 4Reserve the pineapple juice from the pineapple rings and place 8 on the top of the brown sugar mixture. Three down each side, two down the middle.
5. 5Place a cherry in the middle of each pineapple ring.
6. 6In a large bowl, cream together the butter and both sugars. Add in the vanilla, buttermilk, eggs, and pineapple juice. Mix well.
7. 7In a separate bowl, combine the rest of the ingredients and mix well.
8. 8Combine the wet and dry ingredients. Mix well.
9. 9Pour the cake batter over the brown sugar mixture, gently spreading it to be an even layer.
10. 10Bake for 30 minutes or until a toothpick comes out clean.
11. 11Remove from the oven and let the cake cool in the pan for around 20 minutes. Invert onto a cookie sheet covered in parchment paper or another serving board.