MY OLD TRADITIONAL KAHLUA-PINNEAPLE-RASPBERRIES UPSIDE DOWN CAKE, SO GOOD!

​I like to try new ways of making old recipes. Upside down is a simple cake that I made tons of times. Is a simple cake. However, what you put in the bottom of the mold will determine the final look of the cake, since no frosting is needed. This time I incorporated Kahlua Liquor and also fill the pineapple holes with raspberries. The end result was a delicious and a good looking cake too.
 
Approximate Prep and Cooking Time: 45 minutes to 1 hour
Approximate Cost: $7.73 or .97 cents per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 8 servings
 
Ingredients
1 (20 oz.) can of pineapples drained (keep the juice) ($1.30)
1 c. Light brown sugar (.60)
¼ c. unsalted Butter (.35)
Vegetable oil spray for the baking mold ($.15)
 
1/4 cup unsalted Butter (at room temperature) (.35)
1 c. white granulated sugar (.40)
3 eggs (.48)
½ c. pineapple juice (.20)
1 tsp. vanilla (.80)
1 tsp. Kahlua liquor (.80)
 
1 ½ c. all-purpose flour ($1.00)
2 tsp. baking powder (.15)
¼ tsp. salt (.10)
 
7 fresh raspberries to garnish ($1.00)
 
Directions

1. Spray a 9-inch round cake pan with vegetable oil.
2. Melt ¼ c. butter and add brown sugar.
3. Arrange pineapples in the bottom on the pan on top of the sugar mix.
4. In a large bowl cream, the other ¼ c. of butter with white sugar.
5. Add the eggs, one at a time, mix well.
6. Add the pineapple juice, vanilla and Kahlua liquor, mix well.
7. Sift together the flour, salt, baking powder, then add it to the egg mixture until well blended
8. Pour the batter into the prepared caramel and pineapple mold.
9. Bake at 350 degrees for about 30 to 40 minutes, depending on your oven.
10. Allow to cool before flipping it over. Then fill the pineapple holes with raspberries.