Overturned Pineapple Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 2 cup / s sugar
- 3 cup flour
- 250 g butter
- 1 cup pineapple juice
- 2 packs vanilla sugar
- 1 packet baking powder
- 1 can pineapple, sliced
- Maraschino - cherries
- Sugar, brown
- Fat, for the baking pan
Print Recipe
Pin Recipe Instructions
- I take a baking pan (24x34cm) and grease it properly with butter. I let the pineapple slices drain, but catch the juice.
- Melt 250 g butter in the pot and then let it cool down a little.
- Preheat the oven to 180 ° C.
- Mix the flour and baking powder. Stir in the sugar, vanilla sugar, eggs, the pineapple juice and the melted butter.
- When the form is greased, take some brown sugar and sprinkle it on the bottom of the form so that the bottom is well covered. Then place the drained pineapple slices next to each other. Exactly 12 discs fit into my shape. I put a maraschino cherry in each pineapple hole. Then the pineapple slices are sprinkled again with brown sugar. The finished cake batter is then placed on 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 down a bit and turn it out.
- Vanilla ice cream or whipped cream goes very well with it. Or both.
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