Yummiest Pineapple Upside Down Cake (with creamy topping)

I am not much of a cake/pastry person nor do I normally like fruit in any of my baked desserts. However, after eating this cake...my mind and taste buds have opened up a bit.

This cake, I tried for the first time meeting my brother's in-laws for the first time. His mother-in-law made it for dessert for us and I have borrowed the recipe and is now a favourite dessert in my house. Not only is there a sweet subtle taste from the pineapple in the cake, but it is so moist and topped with a nice creamy condensed topping that just pairs perfectly together and finishes this dessert off nicely.

I made this cake using 9 inch springform cake pan. This made it easier to release the cake not have have it affect the ambiance of the pineapples on the top. ( You can click on the image to purchase this pan if needed)

Ingredients

Cake

1/2 cup butter

1/2 cup sugar

2 eggs

1 cup flour

1/2 cup oat bran

1/2 cup coconut

1tsp vanilla

1 1/2 tsp baking powder

3 tbsp butter

1/4 cup brown sugar

1/2 coconut

14oz can pineapple rings

Topping

300 ml Condensed Milk

170 ml Thick cream

Instructions

Preheat over at 350 degrees Fahrenheit

Place butter in baking pan, sprinkle brown sugar and coconut. Place in oven until butter is melted.

Remove pan and place pineapple rings in pan. Save the pineapple juice from the can. You only need to use enough pineapple rings to cover a single layer. You may have some left over.

Mix the butter, sugar, eggs, flour, oat bran, shredded coconut, vanilla and baking powder together. Add pineapple juice from the can.

If you have extra pineapple rings cut in small pieces and add it it the batter.

Pour batter in pan and bake for about 40 mins

Remove from hear and allow to cool.

Gently remove the cake from the pan by releasing the opening/latch.

Topping

In a glass dish, mix together condensed milk and thick cream.

After cutting cake in slices, to serve, drizzle some of the topping over and the best part....ENJOY!!!