Pineapple Upside-Down Cake (Bizcocho de Piña al Revés)
This delicious recipe for Bizcocho de Piña al Revés, or Pineapple Upside-Down Cake, is a popular dessert in Costa Rican cuisine. The combination of sweet caramelized pineapple and moist cake is sure to be a hit at any gathering.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter and pour it into a 9x9 inch square baking pan.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar, and place a cherry in the center of each slice.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the oil, vanilla extract, and eggs to the dry ingredients, and mix until well combined.
- Pour the batter over the pineapple slices in the baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then invert it onto a serving platter.
- Serve the Bizcocho de Piña al Revés warm, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 18g
Supplies
9x9 inch square baking pan Mixing bowls Whisk Serving platter
Tools
Oven Toothpick
Serving suggestions
Serve the Bizcocho de Piña al Revés with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Tips & tricks
For a twist, try adding a sprinkle of cinnamon or a splash of rum to the caramel topping before adding the pineapple slices.
Cost
$10