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 Pineapple Upside-Down Cake 

INGREDIENTS:

• 1 tbsp unsalted butter, melted
• 1 1/2 tbsp brown sugar
• 1 can pineapple rings or slices in juice
• 6 tbsp unsalted butter, softened 
• 1/2 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 cup self-rising flour

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Arrange pineapple slices on the base of the ring tin.

Beat softened butter and the sugar using electric beater until creamy.

Fold in flour alternately with the reserved pineapple juice.

Transfer the mixture over the pineapple and smooth the surface.

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE:

• Preheat oven to 350 degrees F.
• Lightly grease an 8in ring tin. 
• Combine melted butter and brown sugar. Pour over into the the ring tin.
• Arrange pineapple slices on the base of the ring tin. Reserve 1/2 cup of the pineapple juice.
• Beat softened butter and the sugar using electric beater until creamy.
• Continue beating while adding the eggs gradually. 
• Add the vanilla extract and beat until well combined.
• Fold in flour alternately with the reserved pineapple juice. 
• Transfer the mixture over the pineapple and smooth the surface.
• Bake for 35-40 minutes or until toothpick or skewer inserted into the center of the cake comes out clean.
• Remove from the oven. Leave in the tin for few minutes to cool.
• Transfer to a serving plate. Enjoy!

*** You can also add maraschino cherries in the middle of the pineapple rings if you like. 

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