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Pineapple Upside Down Cake

This cake always reminds me of a very retro 70's kitchen in America. My mother would make this cake every friday, ready for the weekend, just in case anybody popped by. All jokes aside, this cake is a classic for a reason. Moist sweet and delicious, it really says summer.

I like to serve mine with a big scoop of coconut ice cream. It never lasts more than a day at Casa Castro. Do not forget to tag me on instagram with pictures of your own! I love seeing all the beautiful food pics when you make my recipes.

Enjoy XOXO

Pineapple Upside Down Cake

Cooking time

35 mins. to 1 hour

Serves 8

Equipment: 9 inch cake pan, regular or springform. If using springform, make sure you wrap it with aluminum foil to catch any seeping syrup as the cake bakes in oven. I also put mine on a tray for added protection.

Topping 425g tin/canned pineapple rings in juice (drained weight 250g)

about 7-8 rings and reserve juice

70 g. unsalted butter melted, about 5 tbsp., melted in microwave

100 g. Dark brown sugar

10-12 maraschino/ glacé cherries