A fruity dessert made by arranging pineapple slices over caramelized sugar, covering them with cake batter and baking. Turned out of the pan, the cake makes an elegant centerpiece, with a light caramel flavor.
Melt the sugar and butter together over low heat in the bottom of the cake pan, then spread the caramel over the base.
Arrange the drained pineapple slices snugly over the caramel.
Beat the eggs and sugar. Add the cooking oil and pineapple juice. Sift in the all-purpose flour and baking powder, then mix until smooth.
Slowly pour the batter over the pineapple. Bake in a preheated oven until a toothpick inserted in the center comes out clean. Caution: Turn the cake out of the pan right away, or the caramel may stick as it cools.
Important: Arrange the pineapple slices and pour in the batter as soon as the caramel is ready in the bottom of the pan. It is easier to work with before the caramel cools and hardens. Allergens: contains wheat (gluten), egg and milk.
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