Serve up this recipe for easy peasy Pineapple Upside Down Cake
For the Pineapples:
550g. can of pineapple chunks in heavy syrup
3 tbs. butter
1/2 cup brown sugar
For the Cake:
1 cup sugar
1 tsp. vanilla extract
1 cup reserved pineapple juice
2 tbs. butter
3 1/2 cups flour
2 tsp. baking powder
1/2 cup sour cream
Preheat Oven 180C
Melt the butter with the brown sugar. Distribute the pineapple chunks on the bottom of the baking pan. Cover the pineapples with the melted butter and brown sugar.
In a bowl, combine the flour and baking powder.
In a mixer combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.
Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time).
Bake for 35 – 40 minutes or until the toothpick test comes out clean