Upside-down pineapple cake - Starts at 60
This gorgeous cake is easy to whip up and a joy to eat thanks to the naturally sweet pineapple and the delicious caramel sauce.
Ingredients
- 440g can pineapple thins in natural juice, drained
- 130g butter, softened
- 3/4 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups self-raising flour, sifted
- 1/2 cup plain flour, sifted
- 1/2 cup milk
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