Recipe: Pineapple Upside Down Cake

20g butter, melted
2 tablespoons soft brown sugar
440g can pineapple slices in natural juice
90g butter
1/2 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup self-raising flour

1. Preheat oven to 180 degrees celcius. Grease a 20 cm ring tin. pour the melted butter into the tin and tip to coat the base evenly. Sprinkle the brown sugar over the butter. Drain the pineapple, reserving 1/3 cup of the juice. Cut the pineapple pieces into halves and arrange over the brown sugar.

2. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating well after each addition. Beat in the vanilla essence.

3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the flour alternately with the reserved pineapple juice.

4. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for 10 minutes, then cool on a wire rack.