Topping
3 tspns butter
1/2 Cup brown sugar
can of sliced pineapple
glace cherries
Grease and line a deep round cake tin.
Melt the butter and mix with the brown sugar. Spread the brown sugar mixture over the base of the cake tin and then arrange the sliced pineapple and glace cherries over the top.
Cake
80 gm butter
1/2 Cup caster sugar
2 eggs
1 and a 1/4 Cups self raising flour
1/2 Cup pineapple juice
Cream the butter and sugar, then beat in the eggs one at a time.
Using a metal spoon, alternately mix in the flour and pineapple juice.
Pour the batter over the pineapple and cherries and bake at 180 degrees Celsius for 45 minutes.
Serve warm with cream.
rambling1rose 