Upside-down Pineapple Cake

1

Preheat oven 175F

2

In a medium pot, melt 3 tbsp of butter, add brown sugar, stir continuously and bring to a boil. Set aside.

3

Grease a baking pan and then turn the butter mixture into the pan, spread evening on the pan set aside

4

Sift and collect the pineapple juice in a jug, then arrange the blotted pineapple rings on the pan and place glazed cherries in the pineapple rings and set aside for a few minutes as you prepare the cake batter.

5

Beat eggs, vanilla in a small bowl for 2 minutes, add sugar and mix for 3 minutes.

6

Add oil and pineapple juice and then mix for 2 minutes to combine. Gradually add flour and baking powder. Mix thoroughly until smooth and creamy.

7

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Pour and spread the cake batter evenly over the prepared pineapple pan.

8

Bake in a preheated oven at 175°C for about 30-35 minutes.

9

Remove from the oven when slightly brown. Allow it cool for at least 5 minutes. Invert the slightly cooled cake onto a cake stand or serving plate upside down