Preheat the oven 180 'C. Line a 8 inch round baking tin. Warm golden syrup and pour into the cake tin. Let it coat the bottom of the tin. Drain the can of pineapple slice and reserve around 60 ml of juice. Arrange the pineapple slices on the bottom of the tin. Pop a cherry into the centre of each ring.
Whisk butter and sugar in a separate bowl until light and pale. Beat in eggs and add flour and baking powder. Gently mix the batter and slowly pour in the reserved juice. Mix the batter and pour into the cake tin. Bake for 35 minutes until it is nice and golden. Remove from oven. Use a spatula to loosen the edges and turn over onto a plate. The pineapple upside down cake is ready.