Preheat the oven to 170°C. Grease the fluted edge of a 10", loose bottomed flan dish with some butter. Spread the caramel over the bottom of the tin with a spoon.
Drain the pineapple and set aside the juice for later. Cover the layer of caramel with 7 pineapple slices, or as many as you can fit on.
In a large bowl, cream together the butter and the sugar. Beat in the eggs one at a time - don't worry if it curdles a little, the flour will fix it.
Mix in the flour until you have a smooth batter.
Carefully spread the cake mixture over the pineapple and caramel layer to the edges of the dish. You need to take care not to move the pineapple pieces out of place or it will ruin the pattern.
Bake for 25 minutes and then check. It should be golden brown, and springy to the touch. If you think it needs a little longer, return for 5 more minutes.
When you take it out of the oven, set on a place mat and place a plate (that is larger than the flan dish) up side down on top of the flan. Using oven gloves or tea towels to protect your hands, carefully flip the flan dish over and remove the metal. You should now have the cake up side down, so the pineapple shows on top.
Leave the cake to cool. Just before serving, mix the pineapple juice and kirsch in a jug, then pour over the cake letting it soak into the sponge.
Slice and serve with pouring cream.