Upside-down pineapple cake

Ingredients for 1 servings:

• 4 eggs
• 2 cups sugar
• 3 cups flour
• 250 g butter
• 1 cup pineapple juice
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 1 can pineapple, sliced
• Maraschino cherries
• sugar, brown
• Fat, for the baking pan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pineapple Upside-Down Cake

I take a baking pan (24x34cm) and grease it thoroughly with butter. I let the pineapple slices drain, but reserve the juice. Melt 250g of butter in a saucepan and then let it cool slightly. Preheat the oven to 180°C. Mix the flour and baking powder. Stir in the sugar, vanilla sugar, eggs, reserved pineapple juice, and the melted butter. Once the pan is greased, take some brown sugar and sprinkle it on the bottom of the pan, ensuring it is well covered. Place the drained pineapple slices next to each other on top. My pan holds exactly 12 slices. I place a maraschino cherry in each pineapple hole. Then, sprinkle the pineapple slices again with brown sugar. The finished cake batter goes on top of this layer. Bake on the middle rack for about 45 minutes. It’s best to do the toothpick test, as every oven is different. Let the cake cool slightly and turn it out. This goes very well with vanilla ice cream or whipped cream, or both.