pineapple upsidedown cake

A seventies special today.  I had a pineapple that was starting to look a bit past its best so pineapple upsidedown cake it is.  Haven't had this for absolutely years and never made it before.

for the pineapple top/bottom
4 thick slices of pineapple
50g light brown sugar
50g butter
glacé cherries

Cream together the butter and sugar and spread over the bottom of a 20cm square lined tin.  Arrange the pineapple in a pretty pattern then put cherries in the centre of the rings and dot some round.  Try not to eat too many cherries!

for the cakey bottom/top
150g stork for cakes
150g self raising flour
150g caster sugar
1 1/2 tsp baking powder
3 eggs
3 tbsp of some liquid*

* use the syrup out of the tin if using tinned pineapple, or honey, or (as I did today) some toffee ice cream sauce left over from the banoffi cupcakes.

Cream together the margarine and sugar.  Beat in the eggs, then the flour, baking powder and liquid.  Pour over the pineapple and bake for about 40minutes at 160c.  Leave to cool in the tin for about 10 minutes to let the syrup set a bit then flip it over and get out the flares.

Easypeasy