Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
The ingredients :
240 gm of sugar ( 100 g for the caramel and balance for the cake batter)
Slices of pineapple (fresh or from the can)
150 gm flour (tepung gandum biasa)
2 tsp baking powder
5 eggs
100 gm butter - melted
a few tablespoon of the canned pineapple juice

Grease and flour the sides of your cake tin. In a non-stick frying pan, mix together 100 gm of sugar and 2 tablespoon of water to make the caramel (be careful, very hot here). Pour the caramel into the cake tin. Quickly arrange the pineapple rings. You have to arrange them in a nice way, as once the pineapple rings are in, it will stick to the caramel and you can’t move it anymore.
Prepare the cake batter (you can actually use a cake mix for this instead). Mix the flour, baking powder, remaining sugar and eggs. Mix thoroughly and then add the melted butter. If you want a softer cake, add a few tablespoon of the reserved pineapple juice.
Pour over the pineapple slices. Bake at about 190C for 40 minutes. Once done, let the cake cool down for 20 minutes, invert onto your cake board.

Happy Baking~

XOXO
Sweet Cuppacakes