In a heavy bottomed non stick saucepan, dissolve the brown sugar and water

As the syrup thicken add the butter and mix well until thick

Add the chopped jackfruit pieces by evenly layering them over the caramel sauce

Combine all the dry ingredients, except butter in a bowl and mix

Add the vanilla and milk. whisk well until well combined

Add the wet batter into the dry ingredients by making a depression in the center and fold in well

Cool off completely and then turn and demould the cake