Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Ingredients
  

  • Butter for greasing
  • 2 tablespoon sugar
  • 6 slices canned pineapple in juice plus 3 tablespoons of the juice
  • 11 canned cherries
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup soft butter
  • 1/2 cup superfine sugar
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350F°. Butter an 8x9 inch cake tin.
  • Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange pineapple slices.
  • Fill each pineapple ring with glaze cherry and one in each of the spaces in between
  • Put the flour, baking powder, baking soda, butter, superfine sugar, and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice.
  • Pour the mixture carefully over the cherry_studded pineapple rings; it will only just cover it, so spread it around gently.
  • Bake for 30min.
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