In a bowl beat 60g butter and 1/3 cup caster sugar until smooth and creamy.
Add vanilla and egg and beat until incorporated.
Mix in half the flour, then milk then the rest of the flour. Beat to make a nice smooth batter.
Mix the topping sugar and butter together and distribute between the 6 muffin moulds, you may or may not use all the mix, that is up to you. Pop in your pineapple pieces (4 or 5) add a cherry in the centre at this point if you wish.
Distribute the cake batter evenly over the top of the pineapple.
Bake in a preheated 175*C oven for approx 22 minutes, it depends on your oven.
When these are baked run a knife around the edge of each cake and very carefully do the double cake rack flip over, watch for the pineapple and sugar as they will be very hot. If any pineapple falls off quickly pop it back on the cakes and let cool. Serve with cream or ice cream.