Butter 150 g
pineapples canned 1 can
eggs 2 pcs.
flour 2 cups
sugar 1 glass
pineapple juice 1/2 cup
sugar brown 4 tbsp.
baking powder 2 tsp.
salt 1 pinch
vanillin
Turn on the oven and heat it to 180 degrees. The bottom of the mold should be oiled and put there canned pineapple. Butter (50 g) melt, add 5 tablespoons of sugar and constantly stirring, simmer for no more than 4 minutes. Finished a mixture of pour pineapple.
In a deep bowl, mix the dough. To do this, mix the sifted flour with vanillin, baking powder and salt. Beat 100 g of butter in an elastic mass, gradually adding sugar there. Eggs are introduced into the mass one at a time, each time carefully mixing with a mixer.
Half the flour add to the mass and whip again, but at a low speed. Pour the syrup from the pineapples, pour the rest of the flour and mix again until smooth. Pour the dough slowly into the pineapple. Homemade pineapple pie-overturn bake no more than 45 minutes. Turn the finished product upside down on the dish.