Pineapple Upside Down Cake

By Maverick19

Ingredients

• 1 Tbsp unsalted butter, melted
• 2 Tbsp light brown sugar, firmly packed
• 1 lb can pineapple rings, in juice
• 1/3 cup unsalted butter, extra, softened
• 1/2 cup superfine sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla
• 1 cup self-rising flour

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Grease an 8 inch ring mold. Pour the melted butter into the bottom of the pan and tip to coat evenly. Sprinkle with the brown sugar. Drain the pineapple and reserve 1/3 cup of the juice. Cut the pineapple rings in half and arrange on the bottom.
2. Beat the extra butter and the superfine sugar with an electric mixer until light and creamy. Gradually add the beaten eggs, beating well after each addition. Add the vanilla and beat until combined. Using a metal spoon, fold in the flour alternately with the reserved juice.
3. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 10 minutes before unfolding and setting on a wire rack to cool.