Recipe from Chelsea Sugar:

• 440g can pineapple slices in juice

• 1/3 cup firmly packed Chelsea Soft Brown Sugar

• 90g butter, softened

• 1/2 cup Chelsea Caster Sugar

• 2 eggs, lightly beaten

• 1 1/4 cups self-raising flour, sifted

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round pan. Line base with baking paper.

Drain pineapple, reserving 2 tablespoons juice. Cut pineapple in half.

Sprinkle brown sugar over base of baking upside-down prepared pan. Arrange pineapple, just touching, over sugar.

Using an electric mixer, beat butter and caster sugar for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Add flour and reserved pineapple juice. Stir to combine. Spread mixture over pineapple. Bake for 35 to 40 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

Notes: Batter will be quite thick and you’d think that there wouldn’t be enough of it to spread over the pineapples. Use an actual 20cm (or smaller) pan because I used a bigger one. The cooked really quickly and you can actually smell the sugar which made us decide to go with plan cream to offset the sweetness.