Pineapple Upside-Down Cake

• 3 1/2 tablespoons softened butter
• 5 1/2 tablespoons soft brown sugar light
• 7 pineapple rings in syrup, drained and syrup
• cherry glace
• 7 tablespoons softened butter
• 7 15/16 tablespoons golden caster sugar
• 3/4 cup self raising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 egg

1. Heat oven to 180C/160C fan/gas 4.
2. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings
3. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.
4. Spoon into the tin on top of the pineapple and smooth it out so it's level.
5. Bake for 35 mins.
6. Leave to stand for 5 mins, then turn out onto a plate.
7. Serve warm with a scoop of ice cream.

butter, brown sugar, pineapple, cherry glacue, butter, golden caster, flour, baking powder, vanilla, egg

Taken from www.yummly.com/recipe/Pineapple-Upside-down-Cake-1446880 (may not work)