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Start preparing the pineapple, if necessary: cut the peel into slices, remove any "eyes", then cut it in half, remove the core and cut it into a half-moon of about 1 cm. Lay the slices between two pieces of kitchen paper to dry (and do the same if you're using canned rings).
Place a baking tray approximately 30cm x 21cm on a low heat and melt the butter and sugar for garnish until the bubbles boil. Turn the heat up, and arrange the pineapple rings nicely on top, then place a cherry in the middle of each if using.
Preheat oven to 180°C (160°C fan)/350°F/gas 4, and if you have one, place a baking tray or cast iron tray there to heat. In a large bowl, beat the butter and sugar until the mixture is light and fluffy, then beat the eggs one at a time, making sure each is well incorporated before adding the other.
Inverted pineapple cake mix.
In another bowl, whisk together the flour, baking powder, bicarb and salt, then add to the batter mixture, followed by the vanilla extract. Add enough pineapple juice that the mixture falls easily from the spoon, but does not ooze from it.
Put the mixture on the pineapple.
Pour the mixture over the pineapple in the tin, then pour over the top and bake for 40-45 minutes, or until well-raised and set in the center.
Pineapple cake upside down, side up.
Remove, let cool in tin for five minutes, then run spatula around edge to loosen and run carefully on board. Spread with syrup, cut into portions and serve hot with custard, ice cream or cream.
Enjoy !
