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Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter the sides of a deep 20cm cake tin.
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Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin.
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Cream the remaining 175g butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.
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Sift the flour, baking powder and salt into the bowl, add the milk and mix until smooth. Carefully spoon over the pineapple slices and spread level.
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Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.
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Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard.
