Pineapple upside-down cake is a simple fruit cake that can be made with fresh or canned pineapple. It is perfect for those summer potlucks. The bottom of this cake is gooey and the top soft. Or wait… is it the other way around? Regardless, it is delicious! Enjoy my version of this fruit cake made with whole wheat flour and raw sugar. 

What you will need:

How to make it:

• Preheat the oven to 350 F.
• Melt the butter and add 1/4 cup sugar to it. Mix well.
• Grease a baking pan. Add the butter-sugar mixture to the bottom.
• Add a layer of sliced pineapples. You can also add cherries if you like.
• Tip: Ensure that the eggs and pineapple juice are all at room temperature. 
• Whisk together sugar and oil which is at room temperature. 
• Add the eggs, one at a time, and beat until frothy. 
• Add the pineapple juice. Mix well. 
• Sieve in the flour, baking soda, and baking powder. Mix everything well. 
• Pour the cake batter in the greased baking pan over the pineapple pieces.
• Optional step: You can pour half the batter, add another layer of pineapple and then pour the remaining on top as well. 
• Bake in the oven until the center is almost done and a toothpick comes almost clean. 
• Once out of the oven, let it cool completely. 
• Turn it over carefully. 
• Enjoy!