Preheat the Oven: Heat the oven to 180°C (160°C fan) or gas mark 4.

Prepare the Topping: In a small bowl, beat together 50g of softened butter and 50g of light soft brown sugar until creamy and smooth. Spread this mixture evenly over the base and about a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings over the butter mixture, reserving the syrup for later use. Place a glacé cherry in the center of each ring.

Make the Cake Batter: In a large bowl, combine 100g of softened butter, 100g of golden caster sugar, 100g of self-raising flour, 1 tsp of baking powder, 1 tsp of vanilla extract, and 2 eggs. Add 2 tablespoons of the reserved pineapple syrup. Using an electric whisk, beat the ingredients together until the mixture is smooth and has a soft consistency.

Assemble and Bake: Spoon the batter into the prepared cake tin, spreading it evenly over the pineapple rings. Smooth the top to ensure it’s level. Bake in the preheated oven for 35 minutes or until the cake is golden and a skewer inserted into the center comes out clean.

Finish and Serve: Let the cake stand in the tin for 5 minutes to cool slightly, then carefully turn it out onto a serving plate. Serve warm with a scoop of ice cream for a classic dessert. Enjoy!