Step-by-Step Instructions

1. 1.Prepare the Cake Pan

   Lightly grease a 22cm cake pan and line the base and sides with non-stick baking paper. Sprinkle 1/2 cup of brown sugar evenly over the base of the pan. Drizzle 75 grams of melted butter over the brown sugar. Arrange 7 drained pineapple rings on top of the butter and sugar mixture, placing one in the center and six around it. Place a glacé cherry in the hole of each pineapple ring. Set the prepared pan aside.

2. 2.Prepare the Cake Batter

   In a mixing bowl, combine 150 grams of softened butter, 3/4 cup of caster sugar, and 2 teaspoons of vanilla extract. Beat the mixture with an electric hand mixer for approximately 5 minutes, or until it becomes light and fluffy.

3. 3.Add Eggs and Dry Ingredients

   Add 2 eggs to the batter, one at a time, beating well after each addition until fully incorporated. Gradually add 2 cups of self-raising flour (or regular flour with 2 teaspoons of baking powder) and 1/2 cup of milk to the mixture, alternating between the flour and milk, beating until the batter is smooth and well combined.

4. 4.Assemble and Bake the Cake

   Gently spoon the prepared cake batter over the pineapple rings in the cake pan. Use a spatula to carefully spread and even out the surface of the batter. Place the cake pan into a preheated oven at 180°C (350°F) and bake for approximately 55 minutes, or until a skewer inserted into the center of the cake comes out clean.

5. 5.Cool and Serve

   Once the cake is out of the oven, allow it to stand in the pan for about 5 to 10 minutes to cool slightly. Then, carefully invert the cake onto a serving plate. Slice and serve warm or at room temperature.