How to make a tasty pineapple cake

Step 1 : To make the Venezuelan pineapple cake, start by mixing the dry ingredients: flour, salt, and baking powder. Set this mixture aside.

Step 2 : In a mixer, combine the butter and sugar until smooth. Then, separate the egg yolks from the whites and add the yolks one by one to the butter and sugar mixture. Meanwhile, beat the whites until stiff peaks form and set aside once all yolks are incorporated.

Step 3 : Add the pineapple juice alternately with the dry ingredients to the batter. Finally, fold in the egg whites gently. Reserve the mixture.

Step 4 : In a pot, add butter, sugar, cinnamon, and syrup. Mix well until the sugar dissolves and cook until a caramel forms. Then, turn off the heat.

Step 5 : Cover the bottom of a baking pan with the caramel and arrange pineapple slices to your liking. Pour the reserved mixture over the pineapple slices and bake in a preheated oven at 180°C (if gas) or 350°F (if electric) for approximately 45 minutes to an hour.

Step 6 : Unmold the cake while it is still warm and decorate with red cherries or other fruits of your choice, such as blackberries.

Step 1 : To prepare the Venezuelan pineapple cake, start by making the caramel that will be used as the base in the mold. In a pot, melt the butter over medium heat.

Step 2 : Add the sugar, pineapple juice, and a few drops of lemon juice to the pot. Wait until a golden liquid caramel forms.

Step 3 : Pour the caramel into the baking mold, making sure to coat the walls and the bottom well.

Step 4 : Arrange the pineapple slices evenly over the caramel in the mold. Set aside.

Step 5 : In a large bowl, beat the butter with an electric mixer until it becomes creamy and the color lightens.

Step 6 : Gradually add the sugar while continuing to beat until fully dissolved. Then, incorporate the egg yolks one at a time, ensuring they are well mixed.

Step 7 : Add the sifted flour and baking powder to the mixture and fold them in with gentle movements. Also add the pineapple juice.

Step 8 : In a separate bowl, beat the egg whites to stiff peaks. Gently fold them into the previous mixture using circular motions from the outside inward.

Step 9 : Pour the batter into the prepared mold with caramel and pineapple slices. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted comes out clean.

Step 10 : Once baked, remove the cake from the oven and let it rest for 15 minutes before unmolding. Serve the cake on a plate and decorate with some cherries before enjoying.