Serves 8 people with pineapple upside-down cake.

I clap my hands to meet each other at home. Although it is simple and cheap, it looks very high.
I always clap to welcome each other. Although it is simple and cheap, it looks very high.


Make a copy of this recipe.
Imagine a warm, golden cake with a caramelized pineapple halo on top: this would be the perfect pineapple to top the cake. It will cheer you up immediately. Since the beginning of the 20th century, it has brought joy to people’s faces, just like in the old days. Whether you’re looking for a fabulous dessert for your next meal or just want something delicious to eat, this cake is a great choice. The nostalgic look takes you back in time, and it’s nice to suddenly turn the pan in
to place the food, sugar!
While this delicious pineapple upside down cake stands on its own, I find it really comes to life when topped with vanilla ice cream or whipped cream. On rare occasions, I go out and drizzle caramel sauce on top. As a good lunch, it goes great with a cup of coffee or tea, complementing the sweet taste and making the whole mouth delicious.
Listing information

Pineapple upside down, serves 8 people.
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This is the most important meeting of all my meetings. It is simple and inexpensive, but exudes a touch of sophistication.

Use 1/4 cup oil as ingredient.
. cup shortening – 1/2 cup pure sugar
Baking powder, 1 and 1/2 teaspoons
about 1/2 teaspoon salt
3/4 cup pineapple juice set aside
1 egg – 1 tea spoon vanilla extract
Recipe
Preheat the oven Heat a 9-inch nonstick skillet over low heat. Sprinkle brown sugar evenly over melted butter. Cover the bottom of the pan with pineapple rings and place a cherry between each pineapple ring.
2. Combine flour, cornstarch, sugar, baking soda, salt, pineapple juice, eggs and vanilla in a large mixing bowl. Once the ingredients are mixed, beat on low speed for a minute or two. Then increase the speed and beat for another three minutes.
3. Divide the slices evenly over the pineapple and cherries in the pan. Be careful not to break it.
To test doneness, insert a toothpick into the center and bake for 45 to 55 minutes or until toothpick comes out clean. Let the cake cool on rack
for about fifteen minutes. 

5. To see your masterpiece in all its glory, turn the feed plate into the pan and replace the plate with the pan. After drizzling the brown sugar over the cake, remove the pan from the oven and let it sit for a few minutes.

Use a spice blend of brown sugar and cinnamon powder, or leave it out if you want to experiment.
– For a change of pace and more flavor, try using hazelnuts instead of maraschino beans. – Don’t have pineapple juice? This is true. If you like milk this will work too. The bread tastes good even if it’s not hot.
– Do not wait more than fifteen minutes before removing the bread; Otherwise, the sugar will harden and the cakes will not come out easily.
Always put a lot of love (and patience) into cooking. Love is very important. I don’t jump too high!