Preheat your oven to 180°C (350°F) so it is perfectly hot for baking. Grease your cake tin heavily with butter and line the bottom with a circle of parchment paper.

Melt 25g of butter and pour it into the bottom of the cake tin. Sprinkle the light muscovado sugar evenly over the melted butter to create a sweet caramel base.

Drain the pineapple rings and pat them dry with a clean paper towel. Arrange the rings in the tin and place a glacé cherry in the center of each ring.

In your large mixing bowl, beat the remaining 150g of softened butter and caster sugar. Mix for about three minutes until the mixture is very pale and fluffy.

Add the eggs one at a time, whisking well after each addition to keep the batter smooth. Stir in the vanilla extract and the two tablespoons of reserved pineapple juice for extra flavor.

Sift the self-raising flour and baking powder over the wet mixture in the bowl. Use a large spoon to gently fold the flour in until the batter is smooth and thick.

Carefully spoon the cake batter over the arranged pineapple rings in the tin. Use your spatula to spread it evenly without moving the fruit pattern underneath.

Place the tin in the center of the oven and bake for 35 to 40 minutes. The cake should be golden brown and a skewer should come out clean and dry.

Let the cake cool in the tin for only five minutes so the caramel stays liquid. Place a plate on top, hold it tightly, and flip it over quickly and confidently.

Carefully lift the tin away and peel off the parchment paper to reveal the fruit. Let the cake cool slightly on the plate so the juices can soak into the sponge.