* '''topping'''
* 30 g Butter, softened
* 30 g Muscovado Sugar or Demerara sugar
* 2 tablespoons of Apricot Jam. Any jam or Marmalade would be fine
* 220 g whole Pineapple rings in Juice
* 8 Glacé Cherries
* '''cake mix'''
* 100 g Butter, softened
* 100 g Caster sugar
* 3 free range eggs
* 100 g Self-raising flour
* 1 teaspoon Baking powder
* 2 tablespoons Milk

===Method===
* '''topping'''
* Beat the softened Butter, Sugar and Jam and spread in the base of a non-stick cake tin
* Arrange the pineapple rings in the base with a Cherry in each Pineapple ring and others dotted about as you wish
* '''cake mix'''
* In a large bowl, mix the Butter and Caster sugar
* Beat in the Eggs, one at a time, each with a 1 tablespoon of Flour
* Sift the remaining Flour into the bowl together with the Baking powder
* Add the Milk and mix really well
* Spoon the mixture over the Pineapple rings and smooth over with a spatula
* Bake for 40 to 45 minutes until well risen and golden Brown. To check if it is properly cooked, insert a skewer into the middle of the cake - it should come out clean if the cake is properly cooked
* Leave in the tin to cool for 5 minutes then loosen the edges with a spatula
* Place a large serving plate over the baking tray, turn everything over and tap the tray to release the cake.

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