Pineapple upside down cake

Recipe from peng's kitchen
Cake was too wet direct from oven. But the next day, the moistness was just nice..We cleared off the whole cake in 2 days..wonderful butter rich taste. and Jared loves the pineapple.

Cake cutting...Jared's fav

Koko feeding meimei. Usually it is the other way round..cos he is always lazy to eat, while Kaylen is more independent..so I usually will asked her to remember to feed koko some fruits while she eats them..hah.So that koko poo poo won't be hard.

Ingredients

Butter for greasing

2 tbsp sugar

6 slices canned pineapples



45ml pineapple juice

11 glace cherries

100gm flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

100gm soft butter

70gm sugar

2 eggs

Method

Grease the base of a 8" cake tin (neither loose-bottomed nor springform).

Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.

Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

Cream butter & sugar until light. Beat in eggs one at a time until combined.

Sieve over flour, baking powder & baking soda till evenly mixed. Stir in pineapple juice.

Spread cake batter over pineapple rings.

Bake in preheated oven oven at 160 deg cel for 30-35 minutes. Cool slightly. Loosen the edge with a knife, place a plate on top and flip over to unmould the cake.