Pineapple Upside-down Cake

Ingredients

1 can of sliced pineapple  
10-12 maraschino cherries  
4 tbsp melted margarine OR light vegetable oil  
2/3 cup unrefined brown sugar  
   
2/3 cup margarine OR light vegetable oil  
1 cup sugar  
2 eggs  
2 tsp vanilla  
2 cups SR flour  
1/2 tsp cinnamon  

 

Method

Preheat oven to 180C / 350F.

Drain the pineapple slices, reserving their juice. Drain cherries.

Mix the melted margarine or oil with the brown sugar and 2 tbsp of the reserved pineapple juice. Spread on the bottom of a 9" baking pan. Arrange the pineapple in the bottom of the pan on top of the brown sugar mixture and place cherries in their centres.

Add water to the remaining pineapple juice to make 1 cup of liquid.

Cream the second amount of margarine or oil with the sugar until smoothly blended. Add the vanilla and eggs and beat until fluffy.

Sift together flour & cinnamon and add into the margarine/sugar mixture alternating with the pineapple juice, beating after each addition.

Spoon the batter over the pineapple slices.

Bake for 50-55 minutes. Cool for 10 minutes, then invert onto a serving plate and serve warm with custard.