Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Grease the tin with butter
Drain the pineapple, reserving the juice
Mix 1 tablespoon (15ml) juice with the brown sugar and spread over the base of the tin. Arrange the pineapple rings and cherries on top of the sugar mix
For the cake:
Put the remaining ingredients into a processor or mixer and beat thoroughly, scraping down at least once during the process(Butter, caster sugar, eggs, flour, baking powder, salt, orange extract or zest)
Spoon the mixture carefully over the pineapple rings and smooth over, levelling the top
Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertipIf your baking tin has a loose bottom, you may need to put it on a baking sheet to avoid leakage onto the oven floor
Cool in the tin for at least 10 minutes
Turn out and serve, hot or cold, with custard or cream.