This is one of my childhood favourites and an all-time summer favourite. Why don't you give it a go? Ingredients For the topping 50g softened butter 50g light soft brown sugar 7 pineapples rings in syrup, drained and syrup glacé cherry For the cake 100g softened butter 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs Method 1. Heat oven to 180C/160C fan/gas 4. 2. For the topping, beat the butter and sugar together until creamy. 3. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. 4. Arrange pineapple rings on top, then place cherries in the centres of the rings. 5. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. 6. Spoon into the tin on top of the pineapple and smooth it out so it’s level. 7. Bake for 35 mins. 8. Leave to stand for 5 mins, then turn out onto a plate. 9. Serve warm with a scoop of ice crew (optional).