Pineapple Upside Down Cake

Its time to turn the tables - this upside-down cake will send you topsy turvy.

The ingredient of Pineapple Upside Down Cake

• 440g can pineapple slices in juice
• 1 3 cup firmly packed brown sugar
• 90g butter softened
• 1 2 cup caster sugar
• 2 eggs lightly beaten
• 1 1 4 cups self raising flour sifted

The Instruction of pineapple upside down cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 20cm base round ring pan line base with baking paper
• drain pineapple reserving 2 tablespoons juice cut pineapple in half
• sprinkle brown sugar over base of baking upside down prepared pan arrange pineapple just touching over sugar
• using an electric mixer beat butter and caster sugar for 3 minutes or until light and fluffy add eggs 1 at a time beating after each addition
• add flour and reserved pineapple juice stir to combine spread mixture over pineapple bake for 35 to 40 minutes or until a skewer inserted in cake comes out clean stand in pan for 5 minutes turn out onto a wire rack to cool serve

Nutritions of Pineapple Upside Down Cake

calories: 283 693 calories
calories: 11 grams fat
calories: 6 grams saturated fat
calories: 41 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 5 grams protein
calories: 80 milligrams cholesterol
calories: 243 96 milligrams sodium
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calories: nutritioninformation