Heat the oven to Gas 4, 180ºC, 350ºF. Lightly butter a 25cm (10in) clip-release baking tin and line with baking parchment. Using a sharp knife, cut the top and base off the pineapple and cut away the skin.
Cut the pineapple in half lengthways, remove core and discard. Slice pineapple thinly and arrange in the prepared cake tin. Cream butter and sugar together until smooth, then add the eggs and whip into the mix. Fold in the flour quickly and gently, adding a little milk to lighten the mixture.
Next spoon the mix over the pineapples and bake in the oven for 45 minutes. Remove, allow to stand for 5 minutes, then carefully unclip the baking tin's ring and remove. Sit a plate on the top of the tin and invert it with care, so that the cake is turned out onto the plate. Drizzle over the honey and serve.
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