Volteado de Piña (Pineapple Upside-Down Cake)

Volteado de Piña (Pineapple Upside-Down Cake)

Introduction

Volteado de Piña is a classic dessert loved across generations for its perfect balance of caramelized fruit, buttery sweetness, and soft vanilla cake. The moment you flip it and reveal the golden pineapple rings glistening in caramel is pure baking magic. This recipe keeps things wonderfully simple by using a boxed cake mix, yet the end result tastes like something your abuela would proudly serve on a Sunday afternoon. Warm, fruity, moist, and sweet in all the right places, it’s the kind of dessert that brings smiles with every slice.

Ingredients

Topping:

• 1 can sliced pineapple (about 8–10 slices; reserve juice)
• 1/4 cup melted butter (60 g / 2 oz)
• 2/3 cup packed brown sugar (135 g / 4.7 oz)
• 1/4 cup pineapple juice from the can (60 ml / 2 fl oz)
• Maraschino cherries (as many as desired)

Cake:

• 1 box French vanilla cake mix (approximately 432 g / 15.25 oz)
• Ingredients required by the box (typically water, eggs, and oil — follow box instructions)

Directions