Volteado de Piña (Pineapple Upside-Down Cake)

Directions

1. Preheat your oven to 350°F (175°C). Choose a 9×13-inch baking pan or any cake pan you prefer.
2. In a small bowl, mix the melted butter, brown sugar, and pineapple juice until smooth.
3. Pour this mixture into the bottom of your baking pan and spread it evenly. This will become your caramelized topping.
4. Arrange pineapple slices over the mixture in a neat pattern. Add maraschino cherries to the centers of the rings and place extras in any gaps.
5. Prepare the cake batter following the instructions on the boxed mix. Mix until just combined.
6. Carefully pour the batter over the pineapple layer, spreading gently to cover the fruit completely.
7. Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean.
8. Once removed from the oven, let the cake rest for exactly 5 minutes.
9. Run a knife along the edges of the pan, place a large plate or serving tray over the top, and flip the cake in one confident motion.
10. Lift the pan slowly to reveal the glossy pineapple topping. Serve warm or at room temperature.
11. If you wait too long before flipping, the caramel and fruit may stick to the pan — so flip while still warm!

Recipe Details

Prep time: 10 minutes
Cook time: 25–35 minutes
Total time: 40–45 minutes
Servings: 10–12
Difficulty: Easy

Variations & Substitutions

• Coconut Twist: Add 1/2 cup shredded coconut to the cake batter for tropical flavor.
• Extra Caramel: Increase brown sugar to 3/4 cup for a richer topping.
• Spiced Version: Add 1/2 teaspoon cinnamon or nutmeg to the batter for warm, cozy notes.
• Pineapple Chunks: Replace slices with chunks for a rustic look and more fruit in every bite.

Serving Suggestions