Pineapple Upside Down Cake

Topping:

• 55g butter
• 120g light brown sugar
• 1 large can of pineapple rings in juice
• A tub of glace cherries

Cake:

• 180g plain flour
• 110g softened butter
• 200g golden caster sugar
• 1 tsp baking powder
• 1 tsp of vanilla
• Pinch of salt
• 2 eggs
• 120ml juice from the can
• 1 tsp vanilla extract

1. Pre heat your oven to 170ºc and grease a 20cm cake tin
2. For the topping, melt the butter and light brown sugar in a pan until it melts and begins to bubble. Pour into the bottom of the cake tin and smooth over.
3. Place a whole pineapple ring in the centre, then cut the remaining rings in half and fan them round the edge. Place a place cherry in the centre of each piece and put to one side.
4. For the cake mix, beat the butter and sugar for 4-5 minutes until light and fluffy. Add the egg, a teaspoon of vanilla extract and mix again briefly to combine.
5. Fold in half of the flour, the baking powder and pinch of salt, followed by half of the pineapple juice and mix well. Repeat with the remaining flour and juice until you have a thick batter.
6. Spoon into the tin, smooth over the top, and bake for 45 minutes. Leave to cool in the tin for 5-10 minutes before carefully flipping and turning out on to a cooling rack with the pineapples on the top.
7. Allow to cool and enjoy!