Pastel volteado de piña

Ingredients

• 220 g (1 cup)packed brown sugar
• 113 g (1 stick)butter
• 8pineapple rings
• 8stemless maraschino cherries
• 250 g (2 cups)plain flour
• 113 g (1 stick)softened butter
• 180 ml (3/4 cup)pineapple juice
• 100 g (1/2 cup)granulated sugar
• 110 g (1/2 cup)packed brown sugar
• 120 ml (1/2 cup)buttermilk
• 2eggs
• 15 ml (1 tablespoon)vanilla extract
• 7.5 ml (1/2 tablespoon)baking powder
• 5 ml (1 teaspoon)salt

Instructions

1. 1

   Heat and prepare

   Preheat the oven to 175°C and grease a 23 × 33 cm cake tin.

2. 2

   Make the topping

   In a small bowl, melt 113 g of butter in the microwave for about 1 minute. Stir in 220 g of brown sugar, then microwave for 1 more minute.

3. 3

   Spread the topping

   Pour the sugar mixture into the prepared tin and spread it evenly over the base.

4. 4

   Arrange pineapple

   Keep the juice from the pineapple rings for the batter. Arrange all 8 rings over the brown sugar mixture, with 3 down each side and 2 down the middle.

5. 5

   Add the cherries

   Place a cherry in the centre of each pineapple ring.

6. 6

   Mix the wet ingredients

   In a large bowl, cream the softened butter with the granulated sugar and 110 g of brown sugar. Add the vanilla, buttermilk, eggs and reserved pineapple juice, then mix well.

7. 7

   Mix the dry ingredients

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

8. 8

   Combine the mixtures

   Add the dry ingredients to the wet ingredients and mix well.

9. 9

   Fill the tin

   Pour the batter over the brown sugar mixture and gently spread it into an even layer.

10. 10

    Bake the cake

    Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

11. 11

    Cool and invert

    Leave the cake to cool in the tin for about 20 minutes. Turn it out onto a baking sheet covered with baking parchment or onto a serving board.

What is pineapple upside-down cake?

Pineapple upside-down cake is baked with fruit and a sweet topping at the bottom of the tin, then turned out so they sit on top. The style became popular in the United States, where canned pineapple made the fruit easy to arrange in a neat pattern.

This version pairs pineapple rings and cherries with a brown sugar layer, then covers them with a buttermilk and pineapple juice batter. Turning it out after cooling reveals the fruit as a glossy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 4g protein, 61g carbs, 1g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes most of the fat. Eggs and buttermilk add some protein; serve a slice with plain yoghurt for a more balanced plate.

Build the fruit layer

Brown sugar base: spread the warmed butter and sugar mixture evenly over the base of the tin so the fruit has a layer to sit on.

Pineapple and cherries: arrange the rings before adding the batter, and set one cherry in each centre. Keep the juice from the rings to add to the cake mixture.

Mix a tender sponge

Creamed butter: beat the softened butter with both sugars until combined before adding the other wet ingredients. This helps distribute the fat and sugar through the batter.

Buttermilk and juice: these bring a gentle tang and pineapple flavour to the sponge. Mix the dry ingredients separately, then combine them with the wet mixture as the method directs.

Check the bake

Doneness: begin checking at 30 minutes with a toothpick in the cake. It should come out clean when the sponge is baked through.

Even top: gently spread the batter over the fruit layer so it reaches the edges without shifting the pineapple arrangement.

Let it cool before turning

Cooling time: leave the cake in its tin for about 20 minutes before inverting it. This gives the cake a chance to settle while the topping is still warm enough to release.

Turn-out: use a serving board or a baking sheet lined with parchment. Take care when turning the tin over, as the brown sugar topping can be hot and sticky.

How to serve it

Serve the cake once it has been turned out, while the fruit topping is still invitingly glossy. A plain slice lets the sweet-tart pineapple and brown sugar come through.

For a simple accompaniment, offer yoghurt or a little cream alongside. Cut into 12 portions as stated in the recipe.

Recipe notes & tips

• Drain the pineapple rings well, but reserve their juice for the batter.
• Use softened butter for the cake mixture so it creams smoothly with the sugars.
• Arrange the fruit carefully before adding the batter, as it will be harder to reposition later.
• Spread the batter gently to avoid disturbing the pineapple and cherries.
• Wait about 20 minutes before turning the cake out of the tin.

Variations

• Pineapple pieces: use small pieces in place of rings, arranging them evenly over the topping.
• Spiced topping: add a pinch of cinnamon to the brown sugar mixture for a warm flavour.
• No cherries: leave them out for a simpler pineapple pattern.
• Citrus note: add a little finely grated lemon zest to the batter for extra brightness.
• Individual cakes: divide the topping, fruit and batter between smaller ovenproof tins and check them for doneness earlier.

Common mistakes to avoid

• Hot topping: pouring it unevenly can leave bare patches; spread it over the whole base before adding fruit.
• Missing juice: discarding the pineapple liquid loses an ingredient for the batter; reserve it when draining the rings.
• Overmixing: mixing beyond combining can make the sponge less tender; stop once the ingredients are mixed together.
• Moving the fruit: pouring batter roughly may shift the arrangement; add it gently and spread it with care.
• Turning out too soon: the cake may not hold together; allow about 20 minutes of cooling in the tin first.

How to store

Once cool, cover and keep the cake in the refrigerator for up to 3 days. Bring a slice to room temperature or warm it briefly before serving.

Frequently asked questions