An oldie, but a fun favourite. I had a tin of pineapple sitting on the shelf and it needed using up!
Pre-heat the oven to 180C or 170C (fan) and grease a deep cake tin. Drain the pineapple and leave to dry on a kitchen towel. Melt 60g of the butter and all the brown sugar in a pan, and pour into the cake tin.
Place the pineapple into the bottom of the tin.
Cream the remaining butter and sugar together and then mix in the eggs, flour, and milk.
Pour the mixture on top of the pineapple and bake for 30 mins or until risen and golden.
Turn cake out onto a plate and serve with custard or ice cream.
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