Venezuelan torta de piña is a pineapple upside-down cake made by pouring a pineapple juice caramel into the pan, covering it with pineapple rings and maraschino cherries, and baking a light butter cake batter on top at 180 C (356 F) for 40 to 45 minutes before turning it out. It takes 40 minutes of preparation plus 50 minutes of baking and serves 8 people.
This traditional Venezuelan version has spread quickly across the continent thanks to its refreshing flavor and eye-catching presentation.
How to Make Venezuelan Pineapple Cake?
Venezuelan torta de piña is a kind of pound cake with a top layer of pineapple rings set in a pineapple juice caramel. The caramel and fruit go into the pan first, the batter goes on top, and the cake is inverted after baking.
Nutritional Information
Each serving of Venezuelan pineapple cake contains approximately 480 kcal, 70 g of carbohydrates, 20 g of fat, 6 g of protein, 1 g of fiber, 50 g of sugars, 85 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Venezuelan Torta de Piña Recipe
Preparation: 40 minutes
Cooking: 50 minutes
Servings: 8 people
Ingredients
Cake
- 450 g (3 1/2 cups) of all-purpose flour
- 250 g (1 cup + 2 tablespoons) of margarine
- 250 g (1 1/4 cups) of sugar
- 200 ml (3/4 cup + 1 tablespoon) of pineapple juice
- 4 eggs
- 1 pineapple, sliced into rings
- 1 teaspoon of baking powder
- Maraschino cherries
Caramel
- 350 g (1 3/4 cups) of sugar
- 500 ml (2 cups) of pineapple juice
- 3 tablespoons of margarine
- 1 teaspoon of lemon juice
Instructions
- In a large bowl, beat the room temperature margarine until creamy. Add the sugar little by little and keep beating until it dissolves, then add the egg yolks and mix until smooth. Gradually add the flour sifted with the baking powder.
- Add the pineapple juice and fold gently, without overmixing, just until combined, then fold in the egg whites beaten to stiff peaks. For the caramel, melt the 3 tablespoons of margarine in a medium pot, add the sugar, pineapple juice, and lemon juice, and stir gently until combined and golden.
- Pour the caramel into the cake pan to cover the whole bottom, then arrange a layer of well-drained pineapple rings on top and, if you like, place a maraschino cherry in the center of each. Pour the batter over the fruit, tap the pan gently, and bake in an oven preheated to 180 C (356 F) for about 40 to 45 minutes.
- Check that it is done by inserting a toothpick in the center; it should come out clean. Remove from the oven and let it rest for 10 minutes before turning it out. Serve in slices as a dessert or with afternoon tea, or Caribbean style on a sunny afternoon with a glass of coconut water.
Additional Tips
Do not overmix
Overmixing the batter makes the cake denser and less fluffy.
Add lemon zest
A little grated lemon zest in the caramel balances the sweetness.
Keep the caramel warm
Pour the batter while the caramel is still warm and liquid so it clings to the pineapple and gives a glossy top when turned out.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh pineapple | Canned pineapple rings, well drained | 1:1 | Quicker, sweeter |
| Margarine | Butter | 1:1 | Richer flavor |
| Maraschino cherries | Sour cherries, strawberries, or mango | To taste | Less classic look |
| Pineapple juice | Juice from the can | 1:1 | Sweeter, use less sugar |
Frequently Asked Questions (FAQs)
1. Can I use canned pineapple instead of fresh?
Yes. Canned pineapple works very well and saves time. Drain the rings well and, if you use the syrup, make sure it is not overly sweet.
2. What if I do not have maraschino cherries?
Leave them out or use other fruit such as sour cherries, strawberries, or mango. The cherry is classic but not essential.
3. Should the caramel be liquid when I add the batter?
Ideally yes, still warm and liquid so it bonds with the pineapple and gives a juicy, shiny layer.
4. Can I freeze pineapple upside-down cake?
You can freeze it once cool and well wrapped, then thaw it in the refrigerator. The caramel may release some liquid, so it is best eaten fresh.
What Is Venezuelan Torta de Piña?
Venezuelan torta de piña is a pineapple upside-down cake with a pineapple juice caramel and pineapple rings baked under a light butter cake, served inverted so the fruit sits on top.
How to Get a Fluffy Cake
Beat the fat and sugar until pale and airy, and fold in the flour and egg whites gently without overbeating, so the batter traps air.
Did You Know?
Pineapple is native to South America, where it was cultivated by indigenous peoples long before European contact; Venezuela still grows wild varieties.
