Pineapple Upside Down Cake

SERVES: 8 
PREPARATION: 10 MINUTES
COOKING: 35 - 40 MINUTES

Ingredients 
440g can pineapple slices in juice
1/3 cup firmly packed brown sugar
90g butter, softened
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups self raising flower, sifted 

Method
Preheat oven to 180C/160C fan forced. Grease a 6cm deep, 20cm (base) round ring pan. Line base with baking paper. 


Drain pineapple, reserving 2 tablespoons juice. Cut pineapple in half. 


Sprinkle brown sugar over base of prepared pan. Arrange pineapple, just touching, over sugar.


Using an electric mixer, beat butter and caster sugar for 3 minutes or until light and fluffy. Add eggs one at a time, beating after each addition.


Add flour and reserved pineapple juice. Stir to combine. Spread mixture over pineapple. Bake for 35 - 40 minutes or until a skewer comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve 


My Notes 
Well as you can see as usual I did not have the right cake tin :) so I just used a normal one, and to pretty it up I put some glace cherries into the pineapple ring holes. 


As for the mixture, I added ALL the pineapple juice from the tin as the batter was really really thick. It was an OK cake but not one that I would make again, it was very dry. 

This recipe also came from Super Food Ideas Magazine which is a cheap & cheery mag for home cooks. But it has had a run in this house lately :)