PINEAPPLE UPSIDE-DOWN CAKE

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

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!