Pineapple upside down cake

I really felt like cake today. Cake with cream and sauce. And wine. (2 sick, grumpy children here!). However, wine isn't really something I can serve to the toddler for dessert, and I thought I better make something slightly healthy. Adding fruit to anything automatically counts as 1 of your 5+ a day - promise!
I love a good warm piece of cake, with sauce and cream for dessert and we had a pineapple that needed using up so I made a 70's classic minus the cherries - Pineapple upside down cake. Easy to make and you can use fresh or canned pineapple and serve with whipped coconut cream, yummy!

Pineapple Upside Down Cake (Dairy Free)

Topping - 

1/4 cup of dairy free spread 

3/4 cup  light brown sugar

1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)

Cake - 

170 grams dairy free spread

150 grams caster sugar

2 eggs

1 tsp vanilla

Pinch of salt

1 and a half cups flour

2 teaspoons baking powder

125 mls of milk - I used coconut milk today

Method - 

Heat oven to 180 degrees, 

Place first amount of dairy free spread and brown sugar in a pot, and boil gently for 4 minutes, stirring occasionally. Cut pineapple into chunks and place in a single layer in a non stick cake tin. Once topping is boiled, pour over fruit and place aside. 

Cream spread and sugar, once mixed add eggs one at a time and mix until fluffy. Add vanilla and mix again. Then place dry ingredients and dairy free milk of your choice and then mix slowly until all incorporated. Pour batter over pineapple and bake in oven until cake is golden and a knife comes out clean.

Leave in tin for ten minutes and then turn out on to a plate. Serve warm with extra caramel sauce and whipped coconut cream, or is nice cold too.