Ingredients

Instructions

  1. Preheat your oven to 180°C.
  2. PINEAPPLE LAYER:
  3. Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin.
  4. Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring.
  5. CAKE BATTER:
  6. Cream the butter and sugar until light and fluffy.
  7. Beat in the egg and the vanilla.
  8. Sift the flour and fold into the mixture, alternating with the milk.
  9. Pour the cake batter over the pineapple and cherries.
  10. Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.
  11. Remove the cake from the oven and loosen the cake from the sides of the tin.
  12. Invert the cake onto a serving plate. Enjoy either warm or cold.