#Prepare_the_topping:

Cream together the butter and soft brown sugar in a bowl.
Lightly grease a 9"cake tin and spread the mixture onto the base and ½" up the side.
Arrange 7 pineapple rings on the base of the tin and place a glacé cherry in the centre of each of them. Keep the syrup the pineapple came in!

#Prepare_the_cake_batter:

Place all the cake ingredients in a bowl together with 2 tbsp of the pineapple syrup. Beat until smooth.
Pour the batter into the cake tin and spread evenly.
Bake at 180° for about 35 minutes.
Allow the cake to cool for 5 minutes before turning the cake out onto a plate. Leave for 2-3 minutes before lifting the cake tin from the plate.
Allow the cake to cool for 10-15 minutes before serving.😊

#Tip:

This is best eaten warm with cream or ice cream, but is equally delicious cold.