Volteado De Pina(Pineapple Upside-Down Cake)

Name: Volteado De Pina(Pineapple Upside-Down Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. margarine, softened; 1 (1 lb. 4 oz.) can sliced pineapple, drained; 1 c. sugar; 1/2 c. sour cream; 1/4 c. pineapple juice; 1 tsp. vanilla; 1/3 c. brown sugar; 3 eggs, slightly beaten; 1/4 c. milk; 2 c. self-rising flour; 1 tsp. cinnamon; maraschino cherries and pecan halves

Servings: persons

3/4 c. margarine, softened
1 (1 lb. 4 oz.) can sliced pineapple, drained
1 c. sugar
1/2 c. sour cream
1/4 c. pineapple juice
1 tsp. vanilla
1/3 c. brown sugar
3 eggs, slightly beaten
1/4 c. milk
2 c. self-rising flour
1 tsp. cinnamon
maraschino cherries and pecan halves

1
Coat bottom and sides of 9 1/2-inch spring-form pan with 3 tablespoons margarine.
2
Sprinkle brown sugar over margarine. Arrange pineapple on sugar.
3
Cut extra slices in half and stand on sides of pan.
4
Place a cherry in center of each pineapple slice. Fill in spaces between slice with pecan halves.
5
Combine remaining butter and sugar.
6
Cream until fluffy.
7
Add eggs and mix well. Add remaining ingredients.
8
Beat until batter is smooth.
9
Spoon batter evenly over pineapple slices.
10
Bake at 350u00b0 for 45 to 55 minutes.
11
Cool in pan for 5 minutes.
12
Remove side of pan.
13
Invert on serving plate.
14
Remove pan bottom.

946

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. margarine, softened, 1 (1 lb. 4 oz.) can sliced pineapple, drained, 1 c. sugar, 1/2 c. sour cream, and more.

Yes, Volteado De Pina(Pineapple Upside-Down Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!