Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm fixed-base tin. Line base with parchment.
- Spread softened butter over base. Sprinkle brown sugar evenly.
- Drain and pat dry pineapple rings — reserve 2 tbsp juice. Arrange rings over sugar base. Place halved cherry in centre of each ring and in gaps.
- Beat butter and caster sugar 4–5 minutes. Add eggs one at a time. Add vanilla. Sift in flour and baking powder. Add 2 tbsp pineapple juice — fold gently.
- Drop small spoonfuls of batter over pineapple arrangement — spread very gently to cover completely.
- Bake 35–40 minutes until sponge top is golden and skewer comes out clean. Cool in tin exactly 5 minutes — set a timer. Invert onto serving plate. Lift tin. Peel parchment. Serve warm.
Notes
Use a fixed-base tin — the liquid caramel leaks through a loose-bottomed tin.
Pat pineapple rings thoroughly dry — wet rings give a steamed rather than caramelised result.
Use reserved pineapple juice in the sponge — gives a coherent pineapple flavour throughout.
Invert after exactly 5 minutes — set a timer. Too late and the caramel sets against the tin.
Drop batter in small spoonfuls — prevents disturbing the pineapple arrangement beneath.
Freeze in slices for up to 3 months.
