- 1 tin of Pineapple rings
- Muscovado sugar
- 80g Butter
- 180g Plain flour
- 160g Muscovado sugar
- Tsp Baking powder
- 2 eggs
- Pineapple juice (from the tin)
Melt the butter in a pan and pour into a cake tin. Spread the butter around the tin, as evenly as possible, making sure to coat the sides.
Sprinkle a little sugar over the butter on the bottom of the cake tin and place the pineapple rings on top, in a single layer.
In a bowl, mix together the flour, sugar, baking powder and eggs. Add a tablespoon of pineapple juice and mix well. Continue to add pineapple juice, a little at a time, until a batter is formed.
Pour the mix over the pineapple rings. Put in the oven at 180 degrees Celsius and cook for 30-35 minutes, or until a skewer can be inserted and cleanly removed from the cake.
Leave to cool for 5-10 minutes, before flipping the cake tin upside down, and tipping the cake out.