Spicy Pineapple Upside-Down Cake Tacos

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 cup unsalted butter, softened
• 1 cup pineapple juice
• 1 cup crushed pineapple
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Make the Cake Filling

1. Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, nutmeg, and cayenne pepper.
3. Add softened butter to dry ingredients and stir until just combined.
4. Pour in pineapple juice and crushed pineapple; mix until smooth.
5. Beat in eggs and vanilla extract.
6. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Make the Crispy Plantain Chips

1. Peel plantains and slice into 1/4-inch rounds.
2. Heat oil in a deep frying pan over medium-high heat.
3. Fry plantain slices in batches until golden brown, about 2-3 minutes per side.
4. Drain on paper towels.

Assemble the Tacos

1. Warm tortillas according to package instructions.
2. Spoon pineapple upside-down cake filling into tacos shells.
3. Top with crispy plantain chips, a sprinkle of sea salt, and a drizzle of caramel sauce.
4. Serve immediately and enjoy!