Start by lining a 22 centimeter cake pan with baking paper on the base and sides. Over the base, sprinkle Brown Sugar (1/2 cup), then Butter (75 tablespoon)
Drain Pineapple Rings (400 gram), then place one in the center of the base and the other six surrounding the center ring. If desired, put a Maraschino Cherry (to taste) in the center of each pineapple ring.
In a mixing bowl, add room temperature Butter (150 tablespoon), Caster Sugar (3/4 cup), and Vanilla Extract (2 teaspoon). Using a hand mixer, beat together for 5 minutes or until light and fluffy.
Add in Egg (2), one at a time, beating after each addition. Gradually add in Self-Rising Flour (2 cup), then gradually add in the Milk (1/2 cup) and beat again.
Gently spoon the cake batter over the pineapple rings and even out the surface using a spatula. Cook at 180 degrees C (350 degrees F) for 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool for 5 - 10 minutes then invert onto a plate.