Pre-heat oven to 180C/160C fan/gas 4.
Start with the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy.
Spread over the base and a quarter of the way up the sides of a round cake tin.
Arrange 7 pineapple rings on top and then place 7 glacé cherries in the centres of the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl.
Add 2 tbsp of the reserved pineapple syrup.
Using an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and smooth it out so it’s level.
Bake for 35 mins.
Leave to stand for 5 mins, then turn out onto a plate.
Munch