Melt half of butter in baking-tin; add half of sugar; stir until dissolved. Drain the pineapple slices and arrange in a neat pattern on the caramel coating. Place a cherry in the centre hole of each pineapple slice. Sift together the flour and spices. Beat eggs with remaining brown sugar; add milk and remaining butter, melted; stir into spiced flour. Pour over pineapple in tin. Bake in a moderate oven (350° F., Gas 4) for 45–50 min. Remove tin from oven and invert on to serving plate, leave the tin on for a few minutes so that caramel will run down over cake and not stick to tin. Remove tin and serve cake warm with creàm.
Apricot or Peach Upside-Down Cake. Use drained, canned apricot or peach halves instead of pineapple slices, flavour with vanilla, omit spices.