Pineapple Upside-down Cake

Still on the subject of meryenda. This is an easy cake to make, no need to frost or ice and goes perfectly with coffee.

To make it, one can use instant cake mix for yellow cake and simply add 5 tablespoons of pineapple juice to the recipe and the topping. For those who make their cakes from scratch, however, I've listed everything needed.

Topping

In your cake pan, spread 1/2 c butter (I use butter compound) on the pan floor. Lightly grease the sides. Add 1 cup brown sugar and spread it evenly. Add and arrange about 8 slices of canned pineapples, drained. Note that if you put in too many pineapples the cake will not absorb the brown sugar topping, so I would adives one not to go overboard with the pineapples.

Yellow Pineapple Cake
2 c All purpose flour
1 1/4 c white sugar
2 1/2 t baking powder
1 t salt
1/3 c shortening (I use butter compound)
1 c milk
1 t vanilla
1 egg
5 T pineapple juice

Sift together flour, sugar, baking powder and salt. Add the shortening and 2/3 of the milk. Beat at medium high speed constantly scraping the sides. Add remaining milk, pineapple juice and egg. Beat well then pour over prepared pan.

Bake at 350 degrees for about thirty minutes or until the knife inserted into cake comes out clean.

Turn pan upside down onto cake plate while still hot. Serve.