• Preheat the oven to 160°C/180°C

Make the topping:

• In a saucepan over a low heat, melt together the 40g of brown sugar, 20g of golden syrup and 50g of dairy-free spread.
• Pour your melted topping mixture into the bottom of a 20cm cake tin and arrange the pineapple rings on top. If there isn't enough space in the centre for a whole ring, use a round cookie cutter to cut one of the rings slightly smaller. Place a glacé cherry in the centre of each ring.
• Place the tin in the fridge whilst you make your cake batter.

Make the cake:

• In a large bowl, beat together the dairy-free spread and caster sugar until pale and fluffy.
• Measure out the self-raising flour in separate bowl. Add the baking powder and whisk to combine.
• In another small bowl or jug, beat the eggs.
• Add about a third of the beaten egg to the butter/sugar mixture, followed by about a tablespoon of the flour mixture. Beat until combined. Repeat this process twice more until all of the egg has been added.
• Add the vanilla extract and golden syrup. Beat together.
• Sieve in the rest of the flour mixture and gently fold together until just combined.
• Remove your tin from the fridge and spoon the cake mixture on top of the pineapple rings. Spread it out evenly.
• Bake for 30-35 minutes. If the top starts to become too browned (check after 20 minutes), loosely cover with foil.
• Leave to cool in the tin for 5-10 minutes before turning the cake out on a plate so the pineapple is in top.
• Serve warm with ice cream (dairy-free in necessary!).