Pineapple Upside Down Cake


Can you imagine a world without a pineapple spill cake ? We neither ! Brown sugar and butter create a rich caramel frosting that covers juicy pineapple rings, maraschino cherries and a golden brown cake. What not to like? But the real secret to the beauty of this cake is the “flip” that occurs when you take it out of the oven. It might sound intimidating, but it's so much easier than you might think! The result is a perfect upside-down pineapple cake with an image, made from scratch.


* Ingredients:


° 3 eggs

° 1/2 cup flour

° 3/4 cup sugar

° 3/4 cup liquid milk

° 2 c. 1/2 tsp baking powder

° 1/2 teaspoon of vanilla

° 100 grams of butter

° 1 can of sliced ​​pineapple


* Directions :


To make burnt sugar, put the sugar in a saucepan on the heat until it melts, add water at the rate of a cup of coffee with a small piece of butter, stir for 6 min and turn off fire.


Make caake, in an electric mixer, put butter also sugar, add eggs, one egg at a time, and add flour and liquid milk.


Grease the sides of the pan with butter and flour to prevent the cake from sticking. Add the burnt sugar, then round the pineapple slices with a little juice, then add the cake mix.


The mold is placed in the oven preheated to 180 degrees for 40 minutes.


Remove the pan from the oven, let it cool and stir.