Pineapple Upside Down Cake

Pineapple Upside Down Cake


  • 1 can condensed milk (about 400 g)
  • 1 can round-sliced pineapples (remove water)
  • 10 red cherries
  • 1 1/2 cup all-purpuse flour
  • slightly less than 1/2 cup butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup club soda (sparkling water)
  • 1/2 teaspoon pineapple essence
  • few drops of yellow food coloring (optional)
  • 5-6 tablespoons sugar (for caramalization)


Preheat oven to 350 degrees.

  1. Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
  2. Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
  3. Pour the syrup over the pineapple slices.
  4. In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
  5. In a bowl, mix the butter, condensed milk, pineapple essence, and the food coloring. Then, add the ingredients from the previous step, along with the club soda, and mix well.
  6. Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
  7. When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.