Upside-down pineapple cake, an easy recipe for an old-fashioned but delicious cake

This recipe originated in 1926 in the United States. It won a contest organized by a well-known canned pineapple brand, and its popularity quickly made it a classic of American baking.

There are many versions of this recipe, but the one our colleague Carmen Tía Alia prepared in the video is the original. And a century later, it remains foolproof.

We start with the eggs, separating the whites from the yolks. We whip the whites to stiff peaks, using an electric mixer, and set them aside.

Next, in a large bowl, combine the softened butter and sugar. Beat with the same whisk until both ingredients are well blended. Then, add the egg yolks, one at a time, beating until incorporated. Add the vanilla extract and beat for a few more seconds.

In another bowl, mix the flour, baking powder, and a pinch of salt. Add this to the bowl with the egg, alternating with the milk. Start with one-third of the flour mixture, sifting it to ensure it's loose, and beat well until combined. Pour in half the milk and beat again. Add another third of the flour mixture and continue beating. Now add the remaining milk, beat, and finish with the last third of the flour.

Next, add the stiffly beaten egg whites. Start by incorporating a little and mixing thoroughly to lighten the batter. Then add the rest of the egg whites and gently fold them in with a spatula.

To assemble the tart, grease the sides of a 26 cm (10-inch) tin with a little butter. Then cover the base with melted butter and sprinkle with brown sugar. Arrange the pineapple slices all over the surface and place a maraschino cherry in the center of each slice (although the original recipe calls for maraschino cherries).

We spread the batter evenly over the baking pan, smoothing it out, and place it in the oven, which is preheated to 180ºC (350ºF) with the top and bottom elements on. We set the timer for 50 minutes, although every oven is different, so it's best to keep an eye on it in case it needs more or less time.

When it is well cooked, remove the mold from the oven and wait for it to cool before unmolding the cake.

What to serve with an upside-down pineapple cake

We love drizzling it with pineapple juice while it's still hot so it soaks in better. It makes it super juicy and flavorful, although this isn't part of the original recipe. Can you wait for it to cool down before digging in?