Pineapple Upside Down Cake

Ingredients

• 2 Tbsp butter or margarine
• 1/4 cup brown sugar
• 5 pineapple slices/rings
• 3/4 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 egg
• maraschino cherries for garnishing

Method

1. Preheat the oven or backpacker oven to 350°F (175°C).
2. Take 2 Tbsp of butter and put it in the pan, then melt it in the oven.
3. Add 1/4 cup of brown sugar to the melted butter and evenly distribute it.
4. Place a pineapple slice in the center of the pan, then arrange the remaining slices partially on the sides and bottom.
5. Cream 1/4 cup of butter in a bowl.
6. Mix in 1/3 cup of all-purpose flour, 1 1/4 tsp of baking powder, 1/4 tsp of salt, and 1/2 cup of granulated sugar.
7. Add a small amount of milk to the dry ingredients and stir until incorporated, leaving about 3/4 of the milk aside.
8. In a separate container, mix 1/4 cup of egg substitute with 1/4 cup of water, then add to the batter.
9. Pour the remaining milk into the batter and stir until smooth and cake batter-like.
10. Pour the batter over the pineapple slices in the pan, spreading evenly.
11. Bake in the oven or backpacker oven at 350°F for 40-45 minutes, until the top is firm and springs back.
12. Remove from oven, place a plate on top, and flip the cake onto the plate.
13. Let sit for about 10 minutes, then remove the pan.
14. Decorate the pineapple rings with maraschino cherries in the center of each.
15. Allow to cool before serving.