Ingredients
• 440g can pineapple slices in juice
• 1/3 cup firmly packed brown sugar
• 90g butter, softened
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 1/4 cups self-raising flour, sifted
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round ring pan. Line base with baking paper.
2. Drain pineapple, reserving 2 tablespoons juice. Cut pineapple in half.
3. Sprinkle brown sugar over base of baking upside-down prepared pan. Arrange pineapple, just touching, over sugar.
4. Using an electric mixer, beat butter and caster sugar for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating after each addition.
5. Add flour and reserved pineapple juice. Stir to combine. Spread mixture over pineapple. Bake for 35 to 40 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
