Please connect to Internet to continue
Preparation Time : 30
Cook Time : 40
Total Time : 70
5-6 Delmonte Pineapple slices
9-10 Maraschino cherries or glazed cherries
For Caramel: 4 tablespoons packed light brown sugar
2 tablespoons butter, salted
1 tablespoon water For Cake:
120 grams all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
90 grams butter, salted
50 ml pineapple juice (reserved from the canned pineapple)
200 ml condensed milk
100 ml milk, at room temperature
1 teaspoon pineapple essence
30 grams pineapple, crushed
Heat the pan, add brown sugar and butter.
Mix well until sugar caramelizes.
Stir it constantly until you get golden brown syrup.
Pour the syrup into a 8-inch round cake tin.
Drain the pineapple from the can and place it on top of the caramel.
Arrange the cherries in between the pineapple slices. Keep aside.
Prepare the Cake:
Pre-heat your oven to 180°C (350°F).
In a medium mixing bowl, add butter, condensed milk and, pineapple essence. Beat well until smooth.
Now add add all-purpose flour, crushed pineapple, baking soda, baking powder, milk and pineapple juice.
Whisk well without any lumps.
Carefully pour the batter over the arranged fruit.
Bake at 180°C for 35-40 minutes until the top is golden-brown and the toothpick inserted comes out clean.
Let the cake rest in the tin for 10 minutes before taking it out.
Invert cake on top of a cake stand or a large serving plate.
Slice and serve warm, room temperature, or even cold.
Try serving with vanilla ice cream - it's a delicious combination.
Please Login to comment