Pineapple cake inverted, a very juicy sponge cake full of flavour. A simple and easy recipe to prepare, ideal for breakfast or snack.
Fruit biscuits are very good, they are very juicy and healthier. The pineapple gives a lot of flavor to this cake, it is also a very colorful cake, I am sure that everyone will like it.
Pineapple cake
Author Montse
Recipe type: Dessert
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 250 gr. Of flour
- 1 can of pineapple
- 3 eggs
- 180 gr. sugar
- 125 gr. of butter
- 60ml pineapple juice
- 1 sachet of backing powder
- pineapple liquid candy
Preparation
- To make the pineapple cake, first we will put the oven at 180ºC with heat up and down.
- We will use a mold of 22-24 cm. We will cover the bottom of caramel.
- We open the can of pineapple, we will put some slices of pineapple covering the bottom, we can put some cherries on each piece of pineapple.
- In a bowl, add the softened butter and the sugar.
- Add the eggs one by one and mix everything well.
- Add the pineapple liquid.
- Mix the flour and yeast, sift it and add it to the mixture little by little and mix well.
- Add the dough to the mold on top of the pineapple.
- Put the mold in the oven and let it cook for about 30-40 minutes depending on the oven. We will prick in the center if it comes out dry it will be ready, if we don't leave it a little more watching it doesn't burn.
- Remove the mold from the oven, let it cool to be able to unmold well.
- Once it is cold, we unmold it in a fountain leaving the pineapple part on top.
- Let it rest, it will be much better. And if you can leave it overnight, the cake will be much better.