Reverse cake with pineapple

(0 Reviews)

Portion

Melt the butter with the brown sugar.
Pour the mixture into a 26 cm diameter pan, place the canned pineapple rings and sprinkle with dried cranberries.
In a bowl, beat the butter with the sugar for 4-5 minutes, then add the eggs one at a time, continuing to beat.
Sift the flour with the baking powder, finally incorporate the coconut flakes and vanilla sugar.
Add the dough on top of the fruit and level it over the entire surface.
Bake for 40 minutes at 175 °C.
Turn the cake onto a serving platter.
Enjoy the hot cake.
Enjoy!