Pineapple upside down cake

 50g softened butter
 50g light brown soft sugar
 Enough tinned or fresh pineapple rings to cover the base of your dish
 A glacé cherry to go in the centre of each ring
 100g softened butter
 100g caster sugar ( golden if you have it )
 100g self raising flour
 2 tspn baking powder
 1 tspn vanilla extract
 2 beaten eggs

1

Preheat the oven to 180C

2

Grease your ovenproof baking dish

3

to make the topping ; beat together the butter and brown sugar

4

Spread it on the base of your dish

5

Sit the pineapple rings and cherries on top

6

For the base ;place all the ingredients in a bowl

7

Add 2 tbspn of the juice if using tinned pineapple or milk if not

8

Whisk until combined

9

Spoon the mixture over the top of the fruit

10

Smooth it out

11

Bake for 35 minutes

12

Leave to stand for a few minutes , then turn onto a plate

13

Delicious served with vanilla icecream