Pineapple upside down cake

   

Ingredients

butter 1/3 cup 

brown sugar  1/2 cup

pineapple rings 8

pecan halves 8

all purpose flour  1 cup 

baking pdr 1 tsp

salt  1/4 tsp

sugar 2/3 cup

eggs 2

pineapple juice 1/4 cup 

 

Preparations

Preheat the oven to 175 degree Celsius.

Melt the butter in a 9-inch skillet over medium heat, stir in the brown sugar and heat until bubbly. Arrange the pineapple rings and pecans on top and set aside.

Sift the baking powder and salt together in a bowl twice.

Beat the white sugar and eggs together in a bowl with a handheld mixer until light and fluffy.

Alternate folding the flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour the mixture over the pineapple slices.

Bake in the preheated oven for 30 to 35 minutes.  Let it cool for 5 minutes and carefully invert it onto a serving platter.

 

 

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