You’ll Need
100g softened butter
100g light brown sugar
2 eggs
100g self-raising flour
1 tsp vanilla extract
4 pineapple rings, chopped
2 tbsp pineapple juice
For The Topping
2 tbsp brown sugar
25g butter, melted
For The Finish
1 tbsp toasted coconut flakes
Optional But Dangerous
Vanilla ice cream
Caramel sauce
White chocolate drizzle
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins or foil pudding pots.
Mix the melted butter and brown sugar for the topping together.
Spoon a little into the base of each pot.
Divide the chopped pineapple evenly between the pots.
In a bowl, beat together the softened butter and brown sugar until light and smooth.
Add the eggs one at a time, mixing well after each addition.
Fold through the flour, vanilla extract, and pineapple juice until combined.
Spoon the cake mixture evenly over the pineapple.
Air fry at 160°C for 12–15 minutes until risen, golden, and cooked through.
Allow to cool for 3–5 minutes.
Carefully turn out onto serving plates if desired, or serve directly from the pots.
Finish with toasted coconut flakes.
Serve warm while the pineapple remains soft and caramelised.