A retro dessert that never goes out of style, this pineapple upside-down cake combines the sweet, caramelised goodness of pineapple with a soft, buttery sponge. It’s quick, easy, and perfect for any gathering.

Ingredients

• 150g butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs
• 50g soft brown sugar
• Pineapple rings in syrup, drained (reserve the syrup)
• Maraschino cherries (optional)

Method

1. Prepare the Base:
   Beat 50g butter and the brown sugar until smooth. Spread evenly over the base of a cake tin. Arrange pineapple rings on top, placing a cherry in the centre of each ring if desired.

2. Preheat Oven:
   Preheat your oven to 180°C.

3. Mix the Batter:
   In a bowl, combine the remaining butter, golden caster sugar, self-raising flour, baking powder, vanilla extract, and eggs. Add 2 tablespoons of the reserved pineapple syrup and whisk until the mixture is soft and smooth.

4. Assemble the Cake:
   Spoon the batter over the pineapple rings, spreading evenly.

5. Bake:
   Bake in the preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean.

6. Serve:
   Let the cake cool for 5 minutes, then carefully invert it onto a plate. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Tips for Success:

• Ensure your butter is softened for smooth mixing.
• Use a springform tin for easy removal and neat presentation.

Savour the delightful nostalgia of this Pineapple Upside-Down Cake – a dessert guaranteed to bring smiles to your table!