This cake has a gorgeous gooey top which comes from the slices of pineapple, raw sugar and butter you place in the bottom of the tin before spooning in the cake mix.
60 g raw sugar
60 g melted butter
250 g soft butter
220 g (1 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ºC. Peel and core pineapple and cut into slices. Grease and line a 22 cm spring form cake tin with greaseproof paper and arrange a layer of pineapple slices in the base. Dice remaining pineapple and set aside. Sprinkle raw sugar over pineapple slices and then drizzle melted butter over them.
Cream butter and sugar until pale and fluffy. Add eggs, one by one, incorporating well after each addition. Add vanilla and flour. Mix until well combined. Add remaining diced pineapple, then spoon cake mixture on top of pineapple in tin.
Place tin on a baking tray in case of leaks, and bake in preheated oven for 40 minutes, or until a skewer comes out clean. To serve, remove ring and turn the cake upside-down. There you have itï‚¾pineapple upside-down cake.