Pineapple Upside Down Cake.

This cake is called Upside down cake because after making it, you turn it over and the bottom become the top of the cake - no decoration needed.

Ingredients:

For Pineapple base 

• ½ cup sugar
• ½ cup butter
• 8 Pineapple rings
• Glace (cocktail) cherries 8-15

For Cake

• Flour 250g (8oz) 
• Butter 250g (8oz) 
• Sugar 250g (8oz) 
• Eggs 4
• Baking Powder  2 tsp

Process:

Pineapple base: Use a 9" solid bottom cake tin or a oven proof dish, butter the sides. 

• Add ½ cup butter and ½ cup sugar and melt over gentle heat and let it spread on the base
• Lay pineapple rings on over the base and place a glace cherry in each pineapple ring. You can also place some in between the gaps.

Sponge cake:

• Turn the oven on to 200c
• Mix Flour, Butter, Sugar, Eggs and Baking powder in a food processor or with a hand mixer until smooth.
• Pour over the pineapple base. 
• Put it in the oven for 30 minutes
• Test by inserting a tooth pick in the middle of the cake, if it comes out dry, it's done, if not, put it back for another 5 minutes.
• Let it cool a little, when just warm turn it upside down

Will go very well with some icecream!