For morning tea for The Custard Club today, an oldie but a goodie, made in a trice.

Pineapple upside down cake, in this instance with a large jug of creamy egg custard (of course).

In the car going to its destination, it was glistening in the sunshine (like a sunrise, lol)

Pineapple Upside Down Cake

Serves 6 to 8

For the topping

90g butter

90g brown sugar

400g tin pineapple slices, drained

Approximately 12 glacé cherries

For the cake

125g butter

1 cup sugar

2 eggs

½ cup milk

1½ cups self raising flour

Grated rind of 1 large lemon or lime

Method

Heat oven on to 160°C. Grease a deep sided 20cm round cake tin and line base with baking paper, grease again.

Melt the butter and brown sugar together, whisking to make sure they combine well.

Pour over the base of the prepared tin. Arrange the pineapple slices and cherries decoratively over the top.

To make the cake batter

Melt the butter and add to the rest of the ingredients.

Beat with an electric beater for 2 minutes.

Spoon the cake mixture over the prepared fruit and caramel, making sure the level the mixture leaving slightly concave in the middle.

Bake for approximately 30 to 45 minutes or until a metal skewer inserted into the centre comes out clean. (Much will depend on your oven as to how long this will actually take.)

Allow to stand for 5 minutes before turning out onto a wire rack to cool (though it is delicious served warm).