PINEAPPLE UPSIDE DOWN CAKE

Pineapple rings drained (can food)

Few red cherries cut into ½

240 gm butter

200 gm castor sugar

4 eggs

240 gm self-raising flour

5 tbsp pineapple juice

METHOD:

Arrange pineapple rings into a lined &

well greased 9’’ round baking pan.

Arrange cherries in the center of each

pineapple rings, keep aside.

Put butter & sugar in a mixing bowl &

cream till light.

Add egg one at a time, beating well

after each addition.

Fold in the floor little by little.

Mix in pineapple syrup till well-combine.

Pour cake mixture on top of pineapple

rings & spread evenly.

Bake in pre-heated oven at 180°C for

about 45 minutes till golden brown & cooked.

Remove , leave to cool before inverting it into a

serving plate to show the pineapple rings on top.