Spray or grease a 20 x 20 cm (8 inch) cake pan; set aside.
Start heating oven to 200 C (400 F.)
In a bowl, mix together the biscuit mix and sugar. Set aside.
In another bowl, mix together the egg and the vanilla.
Drain the zucchini pineapple, reserving juice. Chop the zucchini pineapple into smaller pieces. Add these solids and 125 ml (½ cup) of the reserved juice to the egg mixture; stir.
Add the wet mixture to the dried mixture, stir.
Spread out in greased or sprayed cake pan.
In a small bowl, mix the butter together with the 2 additional tablespoons of biscuit mix and the two tablespoons of brown sugar. Sprinkle or scatter over the cake mixture in pan.
Bake in oven for about 20 to 25 minutes or until a toothpick in centre comes out clean.