440tg (15 oz) can pineapple thins in syrup or natural juice, drained
125g (4 oz) butter, softened
3/4 cup firmly packed brown sugar
2 teaspoons vanilla essence
1 1/4 cups gluten free plain flour, sifted
1/2 cup gluten free plain flour, sifted
1/2 cup soy milk
75g (2 oz) butter, melted
1/3 cup firmly packed brown sugar
Preheat oven to 180 C (356 F). Grease a 22 cm (8 inch) cake pan. I use a spring form pan, or you can line the base and sides with baking paper.
Make the topping. Whisk butter and sugar together in a bowl until well combined.
Pat pineapple dry with paper towel. Arrange pineapple over caramel, pressing down into caramel. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating after each addition. Add flours and milk. Stir to combine. Spoon mixture over pineapple and smooth the top.
Bake for 50 mins to one hour or until a skewer inserted into centre of cake comes out clean. Cover with foil if over browning during cooking. Stand in pan for 10 minutes. Turn out into a wire rack. Serve.