432 gram pineapple slices in natural juice (drained reserving 2 tablespoons of juice)
3 eggs at room temperature
Pinch of salt
175 grams castor sugar
125 grams self raising flour
50 grams butter room temperature
1Line cake tin with baking paper.
2In a small bowl mix together 60 grams butter with the brown sugar.
3Spread mixture over the bottom and sides of the lined tin.
4Arrange pineapple slices, pushing into brown sugar mixture, place a glazed cherry in the middle of each pineapple slice.
5In a bowl beat eggs with the pinch of salt, add castor sugar and beat until thick and sugar has dissolved. Fold in flour gently using a spatula. Heat reserved juice in a cup and add butter, stir until melted. I heated the juice in the microwave.
6Lastly add half of the butter to the cake mix and gently combine then do the same with the other half of the butter.
7Pour into cake tin.
8In slow cooker put an inch of water and then the cake tin raised off the bottom, tea towel under lid.