Pineapple rings drained (can food)
Few red cherries cut into ½
240 gm butter
200 gm castor sugar
240 gm self-raising flour
5 tbsp pineapple juice
Arrange pineapple rings into a lined &
well greased 9’’ round baking pan.
Arrange cherries in the center of each
pineapple rings, keep aside.
Put butter & sugar in a mixing bowl &
cream till light.
Add egg one at a time, beating well
after each addition.
Fold in the floor little by little.
Mix in pineapple syrup till well-combine.
Pour cake mixture on top of pineapple
rings & spread evenly.
Bake in pre-heated oven at 180°C for
about 45 minutes till golden brown & cooked.
Remove , leave to cool before inverting it into a
serving plate to show the pineapple rings on top.