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)
Butter (4 2/3 cups)
Pineapple Rings (2 1/2 cups)
, then place one in the center of the base and the other six surrounding the center ring. If desired, put a
Maraschino Cherries (to taste)
in the center of each pineapple ring.
In a mixing bowl, add room temperature
Butter (9 1/3 cups)
Caster Sugar (3/4 cup)
Vanilla Extract (1/2 Tbsp)
. Using a hand mixer, beat together for 5 minutes or until light and fluffy.
, one at a time, beating after each addition. Gradually add in
Self-Rising Flour (2 cups)
, 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 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.