Pineapple Upside Down Cake

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Pineapple upside down cake recipe

Ingredients - Pineapple upside down cake

 Topping Ingredients
 1 small pineapple or 1 tin of pineapple slices
 6 glace cherries
 1/2 cup of brown sugar
 1/4 cup of butter
 
 Cake ingredients
 2 eggs
 1 cup of cake flour
 1 teaspoon of baking powder
 1 teaspoon of vanilla
 1/2 teaspoon of salt
 1/2 cup of butter
 1 cup of sugar

Preparation - topping

 Slice the skin off the pineapple, remove the eyes and cut in to slices. Remove the middle to make rings.










 Cut the butter in to pieces and spread evenly over the bottom of an overproof dish, place in a preheated oven (350 degrees farenheit) until the butter melts










 Remove from oven after butter has melted, sprinkle the sugar evenly and stir










 Arrange the pineapple in the syrup










 Cut cherries in half and place one half cherry in the midddle of each pineapple ring.

Preparation - cake

 Sift the flour and mix with the baking powder, salt and sugar.










 Melt the butter and mix in the eggs, and vanilla.










 Slowly add the dry ingredients to the wet ingredients, stirring all the time.










 Pour the cake mixture over the topping.










 Place in a preheated oven (350 degrees farenheit) and cook for 45 to 60 minutes (you can test whether the cake is cooked by pricking it with a cocktail stick, if the stick comes out clean then the cake is cooked.)










 Remove from the oven and let cool for five minutes. Cut around the outside and turn the cake out on to a serving plate (upside down so that the pineapple is on the top - this is how it gets the name "Pineapple Upside Down Cake"!).










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