Upside Down Pineapple Cake

• 100g butter, melted
• 1/2 cup brown sugar, softly packed
• 440g can thin pineapple rings in natural juice, drained, and reserve two tablespoons of juice
• Cake
• 125g block PHILADELPHIA Cream Cheese, softened
• 150g butter, softened, extra
• 1 cup caster sugar
• rind and juice of 1 orange Safeway 1 lb For $0.79 thru 02/09
• 2 eggs, lightly beaten
• 1 cup self-raising flour

1. Pour the melted butter into a 24cm round cake tin, brushing some of it up the sides to grease.
2. Sprinkle with brown sugar and arrange the pineapple rings over the base of the tin.
3. Beat the Philly*, butter, and sugar with an electric mixer until light and fluffy.
4. Add the orange rind and juice, reserved pineapple juice, eggs and flour and combine until smooth.
5. Spoon mix into the prepared pan.
6. Bake in a preheated oven at 180 degrees C for 40-50 minutes or until a skewer comes out clean.
7. Allow to cool for 10 minutes before carefully turning out onto a wire rack to cool thoroughly before slicing.

butter, brown sugar, cake, cream cheese, butter, caster sugar, rind, eggs, flour

Taken from www.kraftrecipes.com/recipes/upside-down-pineapple-cake-103770.aspx (may not work)