Ingredientes:

Para cobertura:

• 50 gramos de mantequilla
• 100 g de azúcar de caña
• 1 lata de piña en rodajas (unas 8 rodajas), escurrida
• Cerezas confitadas (opcional)

Para la masa:

• 150 g de mantequilla blanda
• 150 g de azúcar granulada
• 3 huevos
• 1 cucharadita de extracto de vainilla
• 200g de harina 00
• 1 sobre de levadura en polvo (unos 16 g)
• 1/4 cucharadita de sal
• Prepare the covering:
  • Preheat the oven to 180°C.
  • In a skillet, melt the butter over medium heat and add the brown sugar. Stir until the sugar has dissolved completely and the mixture is smooth.
  • Pour the butter and sugar mixture into a round cake pan (about 23 cm in diameter), distributing it evenly over the bottom.
  • Arrange the pineapple slices on top of the sugar mixture, covering the entire surface. If you wish, you can place a candied cherry in the center of each pineapple slice.
• Prepare the dough:
  • In a large bowl, beat the softened butter with the granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In another bowl, sift together the flour, baking powder and salt.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until you obtain a homogeneous mixture.
• Assemble the cake:
  • Pour the mixture over the pineapple slices in the pan, leveling it with a spatula to distribute it evenly.
• Cooking:
  • Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let cool in the pan for about 10 minutes.
• Turn the cake over:
  • Run a knife around the edges of the pan to loosen the cake.
  • Place a serving plate on top of the cake pan and carefully invert the cake onto the plate. Leave the pan upside down on the cake for a few minutes to allow the caramel to distribute evenly.
• Serve:
  • Remove the pan and let the cake cool completely before cutting and serving.
• 120ml de leche