Start by greasing your cake tin with butter. This helps prevent sticking. Line the bottom with baking paper for easy removal. Make sure the base is well covered.

In a small saucepan, melt butter and brown sugar together. Stir until smooth and slightly thick. Pour this mixture into the cake tin evenly. This will become the golden topping later.

Place pineapple rings carefully over the caramel layer. Add a cherry in the center of each ring if you like. This step creates the beautiful upside-down look after baking.

In a bowl, beat butter and sugar until light and fluffy. Add eggs one at a time and mix well. Stir in vanilla extract for extra flavor.

Sift flour, baking powder and salt into the mixture. Fold gently using a spatula. Add pineapple juice to keep the batter soft and moist.

Mix everything until smooth and creamy. Do not overmix, or the cake may become dense. The batter should be soft and easy to pour.

Carefully pour the cake batter over the pineapple layer. Spread it evenly using a spatula. Make sure the pineapple stays in place underneath.

Preheat the oven to 180°C (350°F). Bake the cake for about 35 minutes. The top should be golden and a toothpick should come out clean.

Let the cake cool for 5–10 minutes. Then carefully flip it onto a plate. The caramelized pineapple will now be on top. Serve warm or at room temperature.