CARIBEAN BAKER’S UPSIDE DOWN PINEAPPLE CAKE

CARIBEAN BAKER’S UPSIDE DOWN PINEAPPLE CAKE
I got one from a caribean Baker: baie lekker!
Topping:
1 tin pineapple rings
50 gram butter for melting
50 gram brown sugar
Optional glaze cherries

Cake:
100 gram room temperature butter
80 gram castor sugar
100 gram self-raising flour
1 tsp baking powder
1 tsp vanilla
2 eggs
2 tablespoons pineapple juice

Melt butter and sugar on stove. Spread mixture over bottom of your baking tin (I use a glass rectangle one).
Place pineapple rings all over the bottom.

Place cake ingredients in a bowl and mix with electrical mixer.
Poor mixture over the rings and bake for 35 minutes on 160 fan oven or 180 gas oven or untill golden brown.

Optional: when the cake comes out of the oven I sprinkle leftover juice all over the cake which makes it extra yummie.

Posted by Tamara La Marca
Photo:  Rina Kleinhans