Pineapple Upside Down Cake

Preheat your oven to 180°C. In a small saucepan over medium heat, melt 50 g of unsalted butter and stir in 50 g of brown sugar until melted and combined. Pour this mixture into the bottom of a round cake pan, spreading it evenly.

Arrange 7 slices of canned pineapple on top of the caramel mixture in the cake pan. Place a maraschino cherry in the center of each pineapple slice.

In a mixing bowl, whisk together flour, granulated sugar, Dr. Oetker Vanilla Sugar, Dr. Oetker Baking Powder, and salt until well combined.

In another bowl, beat 2 eggs and add 100 ml of vegetable oil. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

Gently pour the batter over the pineapple slices in the cake pan, ensuring it spreads evenly. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let it cool completely before slicing and serving.