The all-American original, pineapple upside down cake, is still as popular as ever when it comes to making a crowdpleasing dessert. After all, it's got that luscious layer of caramelized fruit as the imressive topping, which is easily achieved when the caramel and pineapple is layered in the bottom of the pan (as in bottoms up). In this version, the pineapple syrup from the can is incorporated into the batter, for even more tropical fruit flavor.
- 250 grams margarine
- 2 cups sugar
- 5 eggs
- 2 cups flour
- 1 teaspoon baking powder
- pineapple syrup (from can)
- 3 tablespoons margarine
- 5 tablespoons sugar
- 1 can pineapple slices
- Preheat oven to 190°C (approximately 375°F).
- Mix margarine with sugar.
- Add whole eggs.
- Beat well.
- Add flour and baking powder.
- Add a small amount of pineapple syrup from the can, so that dough is not too soft.
- In a saucepan, heat 3 tablespoons margarine and 5 tablespoons sugar and cook until caramel forms, stirring constantly.
- Do not let the caramel darken too much.
- Coat pan with caramel.
- Place pineapple slices on the bottom of the pan in an even layer and cover with cake batter.
- Bake in preheated oven for about 50 minutes.