Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 180c/350f. beat together the 30g of butter, brown sugar and preserve, and spread over the base of an oblong non stick cake tin. arrange the pineapple rings over the base of the tin. beat the 100g of butter with the caster sugar, add the eggs one at a time with 1 tablespoon of flour and beat well. sift in the remaining flour and baking powder and fold in well with the milk. spoon over the pineapple and level with the back of the spoon. bake for 45-50 minutes until well risen and a skewer comes out clean. allow to cool in the tin for 5 minutes then loosen around the edge, place a large serving plate over the top and turn out the cake. be very carefull as the syrup will be very hot.

Target recipe: preheat oven to 375°f. in a rimmed 9x13 cookie sheet (or baking dish) sprayed with cooking spray, evenly arrange pineapple slices. (i have also coated the pan with butter) place 1/2 cherry in center of each ring. evenly sprinkle the brown sugar over the pineapple slices. in a shallow bowl, combine milk, pineapple juice, eggs, cinnamon, and vanilla extract. dip bread slices into mixture, coating both sides. evenly place bread slices onto the pineapple. evenly pour any remaining milk mixture over the bread. bake for 20-25 minutes.