Pineapple Upside Down Cake
- 2 Cups of Flour
- 1 Cup of Sugar
- 6 oz Margarine
- 3 Eggs
- 1/2 Cup Pineapple Juice
- 1 Tin Pineapple Slices
- 1 Tsp Baking Powder
- 1/4 Lb Brown Sugar
- 1 Tsp Vanilla Essence
- Pinch of Salt
- 1 Sheet Grease Proof Paper
Method
Cream butter and sugar and fluffy. Beat eggs until light. Add eggs to creamed mixture a little at a time until all eggs are beaten in. Fold in flour, baking powder and salt. Add pineapple and vanilla. Grease cake tin, cover bottom of tin with grease proof paper, sprinkle with brown sugar and line with pineapple slices and red cherries. Pour cake batter over and bake in a pre-heated oven 325 F for 35- 40 mins.