El pastel de piña al revés es un postre clásico que combina un húmedo bizcocho de vainilla con azúcar morena caramelizada, jugosas rodajas de piña y cerezas al marrasquino. Esta receta captura la esencia de la nostalgia y la comodidad, lo que la convierte en una de las favoritas para reuniones o simplemente para disfrutar de un dulce capricho en casa. Sigue estos pasos para crear un pastel de piña al revés que sea tan hermoso como delicioso.
El pastel de piña al revés es un postre clásico que nunca deja de impresionar con su cobertura de piña caramelizada y su base de pastel húmeda. Ya sea que estés celebrando una ocasión especial o simplemente anhelando un poco de nostalgia, esta receta reúne el equilibrio perfecto de sabores dulces, ácidos y mantecosos en cada porción. ¡Comparte la alegría de hornear y saborea los deliciosos momentos creados alrededor de este postre atemporal con familiares y amigos!
INGREDIENTES:
1 box (15.25 ounces) yellow or buttercream cake mix (I prefer Betty Crocker or Pillsbury)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Directions:
Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 12 servings .
