preheat oven to 180 degrees celsius.
cut the pineapple quarters in slices.
combine the sugar and butter in a saucepan over medium heat. when the butter has melted stir to combine and continue stirring while sauce simmers for at least 4 minutes.
when the sugar and butter have combined and are Bubbly, smooth and thick remove from the heat.
Pour the caramelized sugar mixture into 9 inch round Pan. spread with the help of a spatula to coat the bottom of the pan. arrange the pineapple slices on top of the Caramel in a single layer.
sift together the flour, baking powder and salt.
beat the butter in a mixing bowl until light and fluffy
gradually add the sugar then the eggs one at a time beating well after each addition.
Add the vanilla essence and half of the flour mixture beating on low speed just until blended
Add the Pineapple juice, beat to combine and then add rest of the flour beating just until blended.
batter may appear slightly curdled after adding the Pineapple juice it is completely normal.
put the batter over the pineapple slices and spread evenly.
bake the cake at 180 degrees for 40 to 45 minutes.
let the cake cool in the pan for 5 minutes before inverting a plate over the pan and then inverting the cake on to the plate. keep the plate and PAN firmly pressed together while turning.
Serve warm or at room temperature. Enjoy your Caramelized fresh pineapple upside down cake.
