Step 1

Preheat the oven to 180C/170C Fan/Gas Butter the sides of a deep 20cm/8in cake tin.

Step 2

Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin.

Step 3

Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.

Step 4

Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level.

Step 5

Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.

Step 6

Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard.