Serves 4 to 6
440g can pineapple slices
60g butter or margarine
2/3 cup brown sugar
6 glace cherries
1 cup SR Flour
¾ cup sugar
½ tsp salt
60g softened butter or margarine
½ cup milk
1 egg lightly beaten
1. Lightly great a 20cm round cake tin with melted butter or margarine and line the base with a disc of greased greaseproof paper. Drain the pineapple slices, reserving two tablespoonfuls of the pineapple juice. Place butter or margarine in a small heavy base saucepan and melt over moderate heat. Add the brown sugar and stir until the sugar dissolves. Pour the sugar mixture over the base of the prepared tin.
2. Arrange the pineapple slices over the sugar mixture. Fill the centre of the pineapple slices with glace cherries.
3. Sift the flour, sugar and salt into a mixing bowl. Add the softened butter or margarine and milk and beat for 4 minutes or until well mixed. Add the egg and the reserved pineapple juice and beat for a further two minutes.
4. Pour the cake mixture over the pineapple in the cake tin. Smooth the top level. Place in a moderate oven (180°C) and cook for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the cake from the oven and cool in the tin for 5 minutes. Turn upside down on a serving plate or board. Leave the cake tin on the cake for a minute or two to allow the caramel mixture to run down the cake. Carefully remove the tin and paper lining. Serve hot or warm with custard, sour cream or whipped cream.