MIX THE FIRST 3 INGREDIENTS thoroughly IN A Stainless BOWL: Mix and stir for three minutes.
3 cups of flour
1 cup of white sugar
1 tbsp. of Magic baking powder
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MIX THE 3 INGREDIENTS IN ANOTHER BOWL
1 1/2 cup of milk
1 1/2 cup of butter or vegetable oil
1 beaten egg
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Combine the FIRST (3) and SECOND (3) INGREDIENTS IN ONE BOWL. MIX and Stir for few minutes until thoroughly blended. Then set aside.
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1/2 cup of blueberries (optional)
1 can of round-sliced pineapple ( 6 pcs. only for a 12"X8" pyrex bakeware) You can place the sliced pineapple mixed with 2 tbsp. of butter and 2 tbsp. brown sugar caramelized the sugar and butter first then mix it with the pineapples. Place these pineapples at the bottom of the pan or bakeware and pour the rest of the mixed ingredients above (Flour, sugar, baking powder, oil, egg, milk).
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Direction is easy. I learned it from watching a cook at Gusto Channel. She used a hot iron pan (on the stove)
to heat the butter and the pineapple slices first and then poured in the mixed ingredients in the same iron frying pan. Then she had the pan in the oven for 20 to 30 minutes at 400 degrees C. Did you know that it's better to turn on the oven first while you are preparing the ingredients so that the oven is already hot when you place the pan or bakeware inside the oven rack. To make sure that the cake is properly baked, use a clean bbq stick to prick the brown surface of the cake down to the bottom of the pan. If the stick comes out clean then it's ready. Off the oven and take the cake out from the oven. Let the hot pan or bakeware cool down a little bit. Make sure that the edges of the cake is not attached to the bakeware anymore before you flip the cake to another platter. Then cover the pan with another cake plate before you flip the cake on another flat cake platter to reveal the moist pineapple cake. I hope you had a perfect turn over because this is what happened to the CAKE I baked.
Sure, I should have used the round iron pan (for pancake) instead of the pyrex bakeware (12"x8")
Maybe it wont look like this. I should have not added blueberries in it and settle for plain pineapple instead. But you know what? After I tasted it? The cake was absolutely awesome! The taste and flavor didn't clash. It was perfectly delicious. It was not boring at all. I know it looks like the colors of pansies or violets. lol. When it was hot from the oven I first thought I cooked the best coffee cake ever. The next day I realized the taste and the firmness of smooth cakery is similar to my mother-in law's Norwegian cake. Wow! I know that a regular Norwegian cake should have 12 beaten eggs on it to make a smoothier feel and great taste to the cake but in this pineapple upside down-cake with blueberry the "taste" is just the same.
You can add the blueberries if you want or you can have other option (preferably the fruits of your choice)
