Pineapple and date upside down slice

Instructions

1. Preheat oven to 180°C. Lightly spray a 20cm x 30cm slice tin with oil. Line the base and sides with baking paper.
2. Sprinkle the base with ¼ cup of sugar and arrange the pineapple on top.
3. Use an electric beater to beat the canola spread, remaining sugar and vanilla in a bowl until light and fluffy. Beat in the eggs, 1 at a time until combined. Sift the combined flour and bicarbonate of soda over the egg mixture. Add the milk and stir until just combined. Fold through the date.
4. Spoon the mixture over the pineapple. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning onto a serving plate.
5. Serve warm or at room temperature.