1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .