Rustie Lee served up a delicious retro pineapple upside down cake with vanilla ice cream on this morning.

The ingredients for the top of the cake are: 100g butter, 100g light brown sugar, 1 can pineapple rings in juice, drained (reserve the juice) and Maraschino cherries.

For the batter: 185g plain flour, 2 tsp baking powder, ¼ tsp salt , 100g granulated sugar, 2 large eggs, 2 tsp vanilla extract, 125ml pineapple juice, reserved from the canned pineapple, 60ml milk and 100g butter, melted and cooled.

See more fruit cake recipes in the book titled: Fruit Cake: Recipes for the Curious Baker available from Amazon now.