Pineapple Upside-down Cake
Ingredients
- 1/3 cup butter
- 1/2 cup brown sugar
- 450 g tin pineapple slices
- 6 dstsp pineapple juice from tin of pineapples
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 1 cup self-raising flour
- 1 tsp salt
Instructions
- Set oven to warm to 180C
- Drain tin of pineapples keeping the juice
- Grease the cake tin or loaf tin with some butter
- Melt butter in cake or loaf tin
- Sprinkle brown sugar over butter in cake tin or loaf tin
- Place pineapple rings on top of the butter and brown sugar
- In a bowl beat two whole eggs till they are thick and creamy about five minutes
- Beat in the sugar gradually
- Beat in the 6 dessertspoons of pineapple juice
- Add the vanilla and beat again
- Gradually beat in the self-raising flour
- Add the salt
- Pour the batter over the pineapples in the cake tin.
- Put tin into the oven and bake for 40-45 minutes
- Remove cake tin from the oven and turn upside down on a plate or breadboard
- Do not remove cake tin or loaf tin for a few minutes.
- Remove cake tin or loaf tin. The cake is now ready to eat
A favourite cake that looks splendid with its glazed pineapple top and tastes deliciously sweet/sharp.
