• Preheat the oven to 160C/320F (fan) and lightly grease a 9" (23cm) baking tin (*see note 1).

For the Pineapple Topping:

• Take the pineapple rings out of the tins of juice, reserving the juice for later, and pat the pineapple rings dry with some paper towels.
  12 pineapple rings from a tin
• Mix together the softened butter and sugar until thoroughly combined.
  60 g (4 tbsp) unsalted butter, 60 g (4 1/2 tbsp) light brown sugar
• Spread the butter and sugar mixture over the base and half way up the sides of the greased baking tin.
• Arrange the pineapple rings in the base and along the sides of the baking tin. I use 7 rings for the base, then chop the remaining slices into halves or quarters to fit them around the sides of the tin.
• Add the cherries into the base of the baking tin, arranging evenly inside and around the pineapple rings (see image).
  25 maraschino cherries

Make the Cake Batter:

• Place the softened butter and sugar into a bowl or stand mixer and beat together until creamy.
  125 g (1/2 cup + 1 tsp) unsalted butter, 125 g (2/3 cup) golden caster sugar
• Reduce the speed of the stand mixer and add the eggs one at a time. Add the vanilla extract too.
  2 large eggs, 1 tsp vanilla extract
• Turn off the stand mixer and sift in the dry ingredients.
  125 g (1 cup + 1/2 tsp) plain (all-purpose) flour, 2 tsp baking powder, 1 pinch of salt
• Fold or gently mix the dry ingredients into the wet ingredients until combined.
• Spoon the cake batter into the tin all over the pineapple slices (it might not look like there's enough batter, but the cake will rise).
• Place the tin in the middle shelf of the pre-heated oven and bake for 40-45 minutes until a skewer comes out clean.
• Once baked leave to cool on a cooling rack for 5-10 minutes before turning out onto a serving plate ready for serving. Don't leave longer than 10 minutes, as the sugar will start to set and it may be difficult to get the pineapple out of the dish.

Make the Pineapple Caramel Sauce (optional):

• Whilst the cake is cooling add the pineapple juice and sugar to a small saucepan and heat over a medium to high heat until the sugar has completely dissolved, the mixture has reduced by three-quarters and has started to turn to a light caramel colour.
  240 ml (1 cup) reserved juice from the tinned pineapple, 125 g (2/3 cup) golden caster sugar
• Add the butter and stir together until it has completely melted and combined. Bring to a gentle bubble.
  60 g (4 tbsp) unsalted butter
• Turn off the heat and pour in the cream whilst stirring continuously.
  120 ml (1/2 cup) double (heavy) cream

Serve:

• Serve a slice of the pineapple upside down cake with some ice cream and a good drizzle of that caramel sauce