The all-American original, pineapple upside down cake, is still as popular as ever when it comes to making a crowdpleasing dessert. After all, it's got that luscious layer of caramelized fruit as the imressive topping, which is easily achieved when the caramel and pineapple is layered in the bottom of the pan (as in bottoms up). In this version, the pineapple syrup from the can is incorporated into the batter, for even more tropical fruit flavor.
- Preheat oven to 190°C (approximately 375°F).
- Mix margarine with sugar.
- Add whole eggs.