@blaque5150: Pineapple Upside-Down Cake Ingredients • 10–12 pineapple slices (canned or fresh) • ½ cup (150 g) brown sugar • 4 tbsp (60 g) unsalted butter (for topping) • 6–10 glacé cherries (optional, for centers) • 1½ cups (190 g) all-purpose flour • 1½ tsp baking powder • ¼ tsp baking soda • ¼ tsp salt • ½ cup (113 g) unsalted butter (softened) • ¾ cup (150 g) sugar • 2 eggs (room temperature) • 1 tsp vanilla essence • ½ cup (120 ml) milk Instructions 1. Preheat oven to 180°C (350°F). Grease a 9-inch rectanglecake pan. 2. Melt 4 tbsp butter and pour it into the bottom of the pan. Spread brown sugar evenly over the melted butter. 3. Arrange pineapple slices on top of the sugar layer. Place a cherry in the center of each slice if using. Set aside. 4. In a bowl, sift together flour, baking powder, baking soda, and salt. 5. In another bowl, beat softened butter and sugar until light and creamy. 6. Add eggs one at a time, mixing well after each. Stir in vanilla essence. 7. Add the dry ingredients in batches, alternating with milk. Mix gently until smooth. Do not overmix. 8. Pour the batter evenly over the pineapple layer and smooth the top. 9. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. 10. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully flip it onto a serving plate. 11. Cool slightly before slicing. Serve warm or at room temperature.

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Thursday 05 November 2026 22:25:27 GMT