Pineapple upside-down cake is a traditional, fragrant and moist Caribbean cake.
Heat the oven to 180 degrees.
Warm the 100g of butter to room temperature .
In a mixing bowl along, using an electric whisk beat the 50g butter and 50g of brown sugar together until creamy, spread the mix over the base of a baking tray and arrange the pineapple rings on top.
In a clean mixing bowl, add the softened butter, golden caster sugar, self-raising flour, baking powder, vanilla past, eggs and mix with an electric whisk until a soft consistency.
Spoon into the baking tray on top of the pineapple and smooth out untill level.
Bake for 35 mins.
Leave to stand for 5 mins and then turn out onto a plate. Serve warm.
«To impress dinner party guests you can create individual portions by baking in ramekins.»