Pineapple Upside Down Cake

I never knew its so easy to make this cake....

Ingredients
For Cake Batter
All Purpose Flour: 1 and 1/2 Cup
Powdered Sugar: 3/4 cup
Sunflower Oil: 3/4 Cup
Egg: 2
Chopped Pineapple Pieces: 3 Table Spoon
Pineapple Essence: 3 Drops (Optional)
Pineapple Juice/Or liquid from the canned pineapple: 1/4 To 1/2 Cup
For Topping
Pineapple Slices: 10 Slices (I Used Canned Pineapple)
Cherries: 10
Brown Sugar/White Sugar: 3 Table Spoon
Butter: 1 Table Spoon
Cake Tine: 8 inch

Baking Time: 30 to 35 Minutes
Method

I have used canned pieapple here.  Drain the juice from the slices.  Do not throw away the liquid. You can add it in the cake batter
First we will prepare the base of the cake which will be its topping when we de mould the cake. As name suggest its an upside down cake
Take a 8 inch spring form cake pan or a normal cake tin and place a butter paper

Now spread 1 table spoon of butter on the butter paper and just run your brush through the sides of the pan as well

Now sprinkle the brown/white sugar evenly.  Here i have used white sugar.  If you need a darker color for your topping you need to use brown sugar

Now arrange the pineapple slices as per your wish
I have used 8 slices of pineapple here.  One full ring in the center followed by fourteen half slices around it.   You can design it as per your wish.

Now cut the cherries in half and place it in between each slice.

Your cake tin is ready
Now making the cake batter
Preheat the oven at 160 C for 10 minutes
To a mixing bowl add powdered sugar, sunflower oil and eggs.  If you are adding pineapple essence add that too (I have not added )

Beat until light and fluffy

Now add flour in batches along with the liquid that you have strained from the pineapple pieces or fresh pineapple juice and make a smooth ribbon consistency batter.

Do not add more juice and make the batter watery.

Now add the chopped pineapple pieces and fold in well

Pour the cake batter to the prepared cake tin

Place in the middle rack of the oven and reduce the temperature to 150 C and bake for 30 to 35 minutes

Once down check by inserting a tooth pick in the center of the cake.If it comes out clean the cake is done. Else bake it for another 4 to 5 minutes

Take the cake out and let it cool for 5 minutes

If you are using a spring form cake pan open the cake pan or if you are using a normal cake tin run a knife through the edges of the cake. 

Take a serving plate and place it on the cake tin

Flip the cake on to the plate 

Remove the butter paper

Let the cake cool well and cut and serve

Note:

Baking time may vary depending on the oven, so adjust it accordingly