Learn how to bake the best pineapple Dominican cake recipe
Here’s what you need to make this classic pineapple upside-down cake
- Angela’s Dominican Cake Mix
- Butter (unsalted)
- Light brown sugar
- Pineapple (a 20-ounce can of pineapple rings works beautifully)
How to make a pineapple upside-down cake
a) Make the topping:
Heat the butter and sugar in a saucepan over medium-low heat until fully melted and creamy. The mixture will bubble slightly.
Pour the melted butter and brown sugar mixture into the bottom of a greased 9 or 6-inch round cake pan. Spread it so it evenly coats the bottom. Arrange pineapple slices over the top, place a cherry in the center of each pineapple, and sprinkle raisins all around.
b) Make the cake batter:
Follow the instructions on Angela’s Cake mix box.
Spread the batter evenly over the topping in the pan and bake for 35-40 minutes (until a toothpick inserted into the center comes out clean).
c) Invert the cake:Let the cake cool for 10 minutes in the pan then invert the cake onto a serving platter. Serve the cake warm or at room temperature.
When to flip an upside-down cake?
It can be tricky to know exactly when to invert an upside-down cake. You need to let the cake cool enough to not fall apart but if you let it cool too long the topping will stick inside the pan.
I’ve found that somewhere between 5 and 10 minutes is best. Definitely don’t let the cake sit for longer than 10 minutes before you flip it.
How to flip an upside-down cake?
Once the cake has cooled for 5-10 minutes, run a small knife around the edges to loosen it from the sides of the pan. Choose a cake stand or low plate for a serving platter and place it over the cake pan. Hold the two together and flip. The cake will slowly fall away from the pan onto the platter. I usually let it sit for a minute or two before slowly and carefully lifting the pan off the cake. Don’t force the cake out of the pan by banging or thrusting it. This can cause the cake to fall apart.