This is a delicious, one-dish cake, that is easy to prepare and even easier to eat. This Pineapple Upside Down Cake is not finicky or tricky to make at all. I don't make any fancy designs to it, I just layer the ingredients up, bake it and eat it. Nothing more simple then that. :) I also like this cake,  because you can make it at a moments notice and it doesn't require a long preparation or cooling down later on.

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- 115 gr. (1/2 cup) butter (melted)
- 220 gr. (1 cup) packed brown sugar
- 550 gr. (20 oz) can of pineapple slices or chunks, drained (reserve 1 1/3 cup juice for later use)

- 400 gr. (2 cups) granulated sugar
- 390 gr. (3 cups) all-purpose flour
- 60 gr. (1/2 cup) dry milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs, well beaten


1. Melt the butter and crumble up the packed brown sugar with you fingers. Get rid of any clumps in the brown sugar. Preheat the oven to 180 C (350 F).

2. Pour the melted butter in a 13-inch by 9-inch by 2-inch Pyrex (or other) baking dish. Sprinkle the brown sugar in an even layer on top, and then add the pineapple slices (or chunks as in my case). Some people add maraschino cherries here, but I don't, since they don't really taste that good to me.

3. Reserve the pineapple juice. You will need 300 ml (1 1/3 cup) liquid later on, and I like to use the juice the pineapples come in. Buy the canned pineapples that are packed in their own juice, not in syrup, it will be too sweet.

4. Prepare the batter. Beat the 2 eggs well in a mixer (or by hand). Mix the dry ingredients together and add them in. Then add the 300 ml (1 1/3 cup) liquid (I use the pineapple juice, you can use that or water). Beat for 2 minutes, until you get a nice batter.

5. Pour the batter over the pineapple, sugar and butter layers.

6. Cover the top of the pan with aluminum foil. Bake covered for 20 minutes, then 30 minutes, without the foil. After the time is up, insert a toothpick into the center of the cake. If it comes out clean the cake is done. Take it out.

7. Loosen the cake from the pan with a knife, to make things easier.

8. Let it rest for 5 minutes.

9. Turn the cake upside down on a big sheet or other pan of your choice. It will still be hot, so use mittens. 

10. Cut it and eat! :) I tried it warm, it was delicious. But it tastes even better once the cake has had some tome to cool down. The brown sugar creates a nice caramel layer on top, while the pineapple provides a nice tang. Enjoy!


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