Pineapple Upside Down Cake

Ingredients:
20 cm round cake tin
7 slices of preserved pineapples in syrup
50 gr butter
50 gr brown sugar 
7 glacé cherries

100 gr flour
100 gr sugar
100 gr butter
1 packet of baking powder
1 packet of sugar vanilla or 1 teaspoon vanilla extract
2 tablespoons of preserved pineapple juice or just pineapple juice
2 eggs

How to:

1. Mix the room temperature (50 gr) butter with the brown sugar until creamy.

2. Spread this cream onto the base of the oven tray and line 7 slices of pineapple with the glacé cherries in the middle.

3. Mix the cake ingredients in a deep bowl until very well combined. Pour over the pineapples, level with a spatula.

4. Bake in the 180 degrees oven for 35 minutes; leave to cool for 5 minutes, then turn it upside down on a serving dish and serve while still warm. Eat and enjoy!