Pineapple Upside Down Cake

Ingredients
FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained
and cherry

FOR THE CAKE
100g softened butter
100g golden caster sugar
100g all purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Method
Heat oven to 180C

Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan and cherries in the middle of the rings.

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.

yummy!!!!!!!!!!!